Ingredients:

sugar, palm kernel oil and hydrogenated palm oil, non-fat dry milk, cocoa powder (processed with alkali), soy lecithin (an emulsifier), vanillin (artificial flavour).

Directions:

double boiler method: heat water in bottom of the double boiler; remove from heat before water begins to boil. you should be able to touch the water without burning your hand. place the top pot (or bowl), with a small amount of wafers, on top of the pot with the hot water. the water should not come into direct contact with the wafers. stir until melted. continue adding wafers until the desired amount is melted. due to the high milk ingredient content do not heat melted wafers above 135°f. microwave method: for 1lb of wafers, place wafers in a microwave safe bowl and microwave on med/high for 15 - 30 seconds. stir. continue in 15 - 30 second intervals until all the wafers are fully melted. when melted in the microwave the wafers will retain their shape until they are stirred. things to remember: these wafers are oil based, so never let them come in direct contact with water. if you are adding flavours, they must be oil based. most extracts are water-based. cool melted wafers slowly until you reach a suggested working temperature of 90 - 92°f (adjust to your conditions). if the coatings are too thick within this range, add a small amount of lecithin until they become the right consistency.

Allergens:

contains milk and soy. made in a gluten-free facility.

Storage:

store wafers in a cool, dry and odourless environment. do not place wafers in the refrigerator or freezer because condensation will develop when they are removed. this will add water to the wafers and they will become thick when melted.