Belgian White chocolate for glazing cakes, pastries, making ganache cream, creating decorations, figurines, and chocolate bonbons.
Chocolate in the form of drops.
The size of the drops is ∅: 1.5 cm
Tempering indications:
- melt the chocolate at 45°C – 50°C
- cool it down to the pre-crystallization temperature of 26°C – 27°C while stirring continuously.
- heat it to the processing temperature of 30°C – 31°C just when crystals are formed, and the chocolate takes on a lightly pasty texture.
- look at the temperature of the chocolate and stir repeatedly.
Reviews
There are no reviews yet.