sugar, partially hydrogenated palm kernel and palm oils, nonfat dry milk, butterfat (milk), soy lecithin, artificial flavour and salt. contains milk and soy.
can be melted down and used for molds as well as many other baking applications. use according to your recipe.
how to melt :
this product melts better and faster at lower temperatures. working temperature should be around 40 to 45°c. to melt, place in the top of a double boiler over simmering water, stirring often. be careful not to let any water or steam come in contact. remove from heat as soon as melted and stir until smooth. use as desired.
alternatively, you can melt in the microwave. place in a microwave-safe bowl and melt on medium setting for 20 seconds at a time. stir after each interval. this is important as product may scorch more easily than dark or milk chocolate. repeat until melted. use as desired.
in molding and candy-making applications, this product must be tempered to give the final result the proper gloss, hardness and texture. tempering is the process of heating and re-cooling to create stable cocoa butter crystals. when melted, the molecules of fat (cocoa butter) separate. tempering puts them back together. this is what creates the proper cocoa butter crystallization that makes the coating shiny, velvety and uniformly coloured.
to temper on the stovetop:
• using a double boiler and a candy thermometer, melt approximately 90% of the coating completely at 45–50°c (104–122°f) while saving 10% of your coating for step 2. stir for approximately 3 minutes until evenly distributed.
• reset temperature to 29°c (84°f) for dark and 27°c (80°f) for milk and white. add the last few pieces as the temperature drops to the new setting. once 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) to achieve the “working temperature”. the coating is now tempered and ready to use. the coating should remain at working temperature until the final product is produced.
• once the final product is produced, allow product to cool to 15°c (59°f) preferably in a cold, dry room. do not refrigerate.
this product will last for about 9 months when stored in a cool, dry place.
Point of Interest:
though technically not a chocolate because it contains no chocolate liquor, this product is nonetheless popular for use in baking and eating on account of its smooth, creamy flavour. this product is great for use in baked goods such as cookies, muffins and cakes, as well as in ice cream, dairy desserts and candy making.