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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:

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    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] %

    Belcolade Premium Belgian Milk Chocolate Wafers

    Belcolade Premium Belgian Milk Chocolate Wafers

    001807

    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.<br><br>
    next, re-set 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.<br><br>
    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.<br><br>
    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:

    sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier:  soy lecithin, natural vanilla flavouring.

    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.<br><br>
    next, re-set 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.<br><br>
    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.<br><br>
    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:

    contains milk and soy.

    Storage:

    store in a cool, dry environment at temperatures between 12 and 20°c (54-68°f). keep away from light and strong odours. do not refrigerate or freeze chocolate.

    Point of Interest:

    favoured by professionals and home cooks alike, callebaut's fine belgian chocolates are known for their intense, complex and deep cocoa flavour. these pure milk chocolate wafers made with real cocoa butter and the finest ingredients are the perfect choice for your baking, chocolate making, ice creams, dairy desserts and confections.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 560
    Fat / Lipides 35 g 54 %
    Saturated / satures 22 g
    + Trans / trans 0 g
    110 %
    Cholesterol / Cholesterol 25 g 8 %
    Sodium / Sodium 80 mg 3 %
    Carbohydrate / Glucides 53 g 18 %
    Fibre / Fibres 2 g 8 %
    Sugars/ Sucres 52 g
    Protein / Proteines 7 g
    Vitamin A / Vitamine A 6 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 20 %
    Iron / Fer 20 %

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