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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

    Per [servingsize]

    Calories [cal]% Daily Value*
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans [tranFat] g
    [totalFatP] %
    Carbohydrate [carbs] g
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g [sugar_percent] %
    Protein [protein] g
    Cholesterol [chol] mg
    Sodium [sodium] mg [sodiumP] %
    Potassium [potassium] mg[potassium_percent] %
    Calcium [calcium_mg] mg[calciumP] %
    Iron [iron_amt] mg[ironP] %
    *5% or less is a little, 15% or more is a lot

    Belgian Milk Chocolate Wafers

    Belgian Milk Chocolate Wafers

    001804

    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, 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. 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:

    sugar, cocoa butter, whole milk powder, cocoa mass, soy lecithin, natural vanilla flavouring. pure cocoa content 35%.

    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, 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. 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 milk and soy. may contain peanut and tree nuts

    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 571
    Fat / Lipides 37 g 49 %
    Saturated / satures 22 g
    + Trans / trans 1 g
    115 %
    Cholesterol / Cholesterol 16 g 5 %
    Sodium / Sodium 85 mg 4 %
    Carbohydrate / Glucides 52 g 17 %
    Fibre / Fibres 2 g 7 %
    Sugars/ Sucres 50 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 7 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 19 %
    Iron / Fer 13 %

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