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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:

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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
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Belgian White Chocolate Wafers

    Belgian White Chocolate Wafers

    001805

    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.

    Ingredients:

    ingredients: sugar, cocoa butter, whole milk powder, soy lecithin, vanilla. pure cocoa content 30%.

    Directions:

    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 tree nuts and/or peanuts.

    Storage:

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

    Point of Interest:

    though technically not a chocolate because it contains no chocolate liquor, white chocolate is nonetheless popular for use in baking and eating on account of its smooth, creamy flavour. this belgian white chocolate made with real cocoa butter is 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 570
    Fat / Lipides 36 g 55 %
    Saturated / satures 22 g
    + Trans / trans 0.5 g
    113 %
    Cholesterol / Cholesterol 20 g 7 %
    Sodium / Sodium 90 mg 4 %
    Carbohydrate / Glucides 56 g 19 %
    Fibre / Fibres 0 g 0 %
    Sugars/ Sucres 56 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 6 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 0 %
    Iron / Fer 0 %

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