Preservation: ensure the perfect performance
Keep in a dry, ventilated place, with temperature below 25 °C, and away from strong-smelling products. After opening, keep the callets in the original packaging and envelop it in plastic film, preventing contact with air. This ensures the maintenance of the chocolate’s ideal fluidity.
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|
|Calories||133 kcal = 556 kj||7%VD*|
|Total fat||7,4 g||13%VD*|
|Saturated fat||4,5 g||20%VD*|
|Dietary fiber||0,8 g||3%VD*|
*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.