Use and application
It’s the ideal gourmet chocolate to mold thin bars for degustation after coffee. It makes fine chocolate pieces, pies and international desserts. It’s a base ingredient for ganaches and fillings combined with strong flavors that mark contemporary cuisine.
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
Cocoa mass, sugar, cocoa butter and soy lecithin emulsifier. CONTAINS LACTOSE. DOESN’T CONTAIN GLUTEN. ALLERGICS: CONTAINS SOY DERIVATIVES. MAY CONTAIN MILK.E.
|NUTRITION FACTS – Serving size 25 g (8 callets)
||144 kcal = 604 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.