Use and application
Perfect in every use of white chocolate, it coats bonbons and makes shinier, more delicate bars and Easter eggs. It also gives flavor and texture to fillings and desserts, decorates and finishes pies and cakes.
Keep in a dry, ventilated place, with temperature below 25 °C, and away from strong-smelling products. After opening, return the callets to the aluminum packaging, removing its air and sealing it with plastic film.
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: 53 °C to 55 °C
Tempering: 28 °C to 29 °C
Working temperature: 31 °C to 32 °C
Sugar, cocoa butter, whole milk powder, skim milk powder, soy lecithin emulsifier. CONTAINS LACTOSE. DOESN’T CONTAIN GLUTEN. ALLERGICS: CONTAINS MILK AND SOY DERIVATIVES..
|NUTRITION FACTS – Serving size 25 g (8 callets)|
|Calories||144 kcal = 603 kj||7%VD*|
|Total fat||9,9 g||18%VD*|
|Saturated fat||5,4 g||25%VD*|
|Dietary fiber||0,0 g||0%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.