Melken Harald Confectioner's Milk Chocolate Bar 1.010kg
$9.99
It's the ideal size for those who make and sell chocolates, truffles, honey cakes, and Easter eggs. Each square of the bar is approximately 105g, so you can always calculate your recipes with a little extra.
Temperature: When melting, ensure the coating does not exceed 50 °C, the temperature at which sugar begins to burn, compromising fluidity. Dip honey cakes, truffles, or mold chocolates and Easter eggs with the Confeiteiro between 38 °C and 42 °C. Afterward, place the items in the refrigerator until they dry or until the mold becomes opaque, ensuring shine and stability. Always use a culinary thermometer to ensure proper handling, and see here the technique for easily melting the coating!
Melting: 45 °C to 50 °C
Usage temperature: 38 °C to 42 °C
Ingredients: sugar, vegetable fat, cocoa powder, whey powder, emulsifiers: soy lecithin and interesterified ricinoleic acid with polyglycerol and flavorings. ALLERGENS: CONTAINS MILK AND SOY DERIVATIVES. CONTAINS LACTOSE. GLUTEN-FREE.
Temperature: When melting, ensure the coating does not exceed 50 °C, the temperature at which sugar begins to burn, compromising fluidity. Dip honey cakes, truffles, or mold chocolates and Easter eggs with the Confeiteiro between 38 °C and 42 °C. Afterward, place the items in the refrigerator until they dry or until the mold becomes opaque, ensuring shine and stability. Always use a culinary thermometer to ensure proper handling, and see here the technique for easily melting the coating!
Melting: 45 °C to 50 °C
Usage temperature: 38 °C to 42 °C
Ingredients: sugar, vegetable fat, cocoa powder, whey powder, emulsifiers: soy lecithin and interesterified ricinoleic acid with polyglycerol and flavorings. ALLERGENS: CONTAINS MILK AND SOY DERIVATIVES. CONTAINS LACTOSE. GLUTEN-FREE.