Ingredients:

sugar, cocoa butter, milk ingredients, modified milk ingredients, soy lecithin. contains milk and soy. may contain peanuts and/or tree nuts.

Usage Tips:

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.

Storage:

unlike dark chocolate which can last for years, white 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.

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. these white chocolate squares made with real cocoa butter are perfect for use in baked goods such as cookies, muffins and cakes, as well as in ice cream and dairy desserts.