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    My word. We couldn’t find what you’re looking for. But when in doubt, we always recommend ‘Candy.’

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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Belgian Dark Chocolate

    Belgian Dark Chocolate

    001802

    using a double boiler and a candy thermometer, melt approximately 90% of the chocolate wafers completely at 45-50°c (104-122°f) while saving 10% of the wafers for the next step. stir for approximately 3 minutes until chocolate is evenly distributed.

    next, reset temperature to 29°c (84°f) for dark and 27°c (80°f) for milk and white chocolate. add the last few wafers as the temperature drops to the new setting. once the chocolate has melted and has reached the required heat, stir for 2 minutes at that temperature to attain even consistency.

    increase the temperature by 3°c (5°f) for all types of chocolate to achieve the "working temperature". the chocolate is now tempered and ready to use. the chocolate should remain at working temperature until final product is produced.

    once the final product is produced, allow product to cool to 15°c (59°f) preferably in a cool, dry room. do not refrigerate.

    Ingredients:

    cocoa liquor, sugar, cocoa butter, soy lecithin, vanilla. pure cocoa content 54%.

    Directions:

    using a double boiler and a candy thermometer, melt approximately 90% of the chocolate wafers completely at 45-50°c (104-122°f) while saving 10% of the wafers for the next step. stir for approximately 3 minutes until chocolate is evenly distributed.

    next, reset temperature to 29°c (84°f) for dark and 27°c (80°f) for milk and white chocolate. add the last few wafers as the temperature drops to the new setting. once the chocolate has melted and has reached the required heat, stir for 2 minutes at that temperature to attain even consistency.

    increase the temperature by 3°c (5°f) for all types of chocolate to achieve the "working temperature". the chocolate is now tempered and ready to use. the chocolate should remain at working temperature until final product is produced.

    once the final product is produced, allow product to cool to 15°c (59°f) preferably in a cool, dry room. do not refrigerate.

    Allergens:

    may contain tree nuts, peanuts and/or milk.

    Storage:

    do not store in an area exposed to light or near strong odor.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 530
    Fat / Lipides 39 g 60 %
    Saturated / satures 23 g
    + Trans / trans 0.200000002980232 g
    116 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 2 mg 0 %
    Carbohydrate / Glucides 54 g 18 %
    Fibre / Fibres 7 g 28 %
    Sugars/ Sucres 41 g
    Protein / Proteines 5 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 4 %
    Iron / Fer 40 %

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