Harald Semi-Sweet Confectioner's Chocolate Bar 1.010kg
$9.99
It's the ideal size for those who make and sell bonbons, truffles, honey cakes, and Easter eggs. Each square of the bar weighs approximately 105g, allowing you to calculate your recipes with a little extra.
Temperature: During 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 bonbons 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 correct 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, emulsifiers: soy lecithin and esters of ricinoleic interesterified with polyglycerol and flavoring. ALLERGENS: CONTAINS SOY DERIVATIVES. MAY CONTAIN MILK. CONTAINS LACTOSE. GLUTEN-FREE.
Temperature: During 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 bonbons 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 correct 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, emulsifiers: soy lecithin and esters of ricinoleic interesterified with polyglycerol and flavoring. ALLERGENS: CONTAINS SOY DERIVATIVES. MAY CONTAIN MILK. CONTAINS LACTOSE. GLUTEN-FREE.