For detailed product information (e.g. dietary suitability and certifications), please consult the technical data sheets or contact our team.
No applications provided for this product.
Description
dark compound chocolate based on low-fat cocoa powder and hydrogenated vegetable fats, suitable for all pastry applications.
Denomination
compound chocolate
Directions for use
melt in bain-marie under constant stirring without exceeding the temperature of 45°C. Tempering is not necessary. Avoid to contaminate with real chocolate, humidity or flour.
