sugar, cocoa butter, chocolate liquor, nonfat dry milk, soy lecithin added as an emulsifier, artificial flavouring and salt. contains milk and soy.
can be melted down and used for moulds as well as many other baking applications. use according to your recipe.
how to melt chocolate:
chocolate melts better and faster at lower temperatures. working temperature of the chocolate should be around 40 to 45°c. to melt chocolate, place the chocolate in the top of a double boiler over simmering water, stirring the chocolate often. be careful not to let any water or steam come in contact with the chocolate. remove from heat as soon as the chocolate is melted and stir until smooth. use as desired.
alternatively, you can melt chocolate in the microwave. place chocolate in a microwave-safe bowl and melt on medium setting for 30 seconds at a time. stir after each interval. repeat until melted. use as desired.
unlike dark chocolate which can last for years, milk chocolate will last for about 9 months when stored in a cool, dry place, because it contains milk solids. avoid storing chocolate in the refrigerator.
sometimes, chocolate will develop white “clouds” or “blooms” on its surface. this is because the cocoa butter has separated. the chocolate is still perfectly fine to use.
Point of Interest:
milk chocolate is a chocolate that’s blended with milk for a flavour that’s more mild and sweet than dark chocolate. this milk chocolate slab is perfect for uses where you want more creamy chocolate flavour. it’s great for baked goods such as cookies, brownies, muffins and cakes, as well as in ice cream and dairy desserts.