Advantages
Low fluidity
MG / Fat 28-30%
Melting point 45-50°C
Tempering temperature 30-32°C
Details
Dark chocolate drops.
Also available in white chocolate and milk chocolate versions.
Description
dark chocolate with features of fluidity suitable for the production of moulded objects, empty bodies, eggs, pralines, etc.
Denomination
dark chocolate.
Cocoa: 46% min.
Directions for use
heat in water-bath constantly mixing, always
under the temperature of 45°C.
Temper and use at 30-32°C.
Contamination with compound chocolates must be
avoided.
