Ingredients:

cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla flavouring. 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:

contains soy. may contain milk peanut and tree nuts.

Storage:

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