Preservation: ensure the perfect performance
Keep in a dry, ventilated place, with temperature below 25 °C, and away from strong-smelling products. After opening, return the product to its original packaging and envelop it in plastic film, preventing contact with air. A good tip is to adjust the choice of the chocolate package size to your production’s daily consumption, opening and using the product on the same day.
The right temperature
Always work in a room temperature between 20 °C and 25 °C. In order to temper it, use a culinary thermometer, verifying temperature in each step of the process.
Melting: 45 °C to 50 °C
Tempering: 28 °C to 29 °C
Working temperature: 30 °C to 32 °C
Sugar, cocoa mass, vegetable fat, cocoa butter, whey, emulsifiers: soy lecithin (INS322) and polyglycerol polyricinoleate (INS 476) and nature-identical flavoring substances. CONTAINS LACTOSE. DOESN’T CONTAIN GLUTEN. “ALLERGICS: CONTAINS DAIRY AND SOY DERIVATIVES.”
|NUTRITION FACTS – Serving size 25 g
||133 kcal = 556 kj
*Percent Daily Values are based on a 2,000 kcal or 8,400 kJ diet. Your daily values may be higher or lower depending on your calorie needs.