Alternative for Dark Chocolate 10kg

Item No.: 435092

Vegan, Gluten Free & lactose Free


Tempering the dark chocolate alternative

How can you best temper (melt) this chocolate for a nice shiny end result?

- Heat chocolate "au-bain-marie" to approximately 45 degrees

- At 45 degrees, cool back to 30.5 degrees at an ambient temperature of about 20 degrees.
Use about 20% unmelted chocolate for this. (This way it cools down faster to exactly 30.5 degrees)
Just waiting for the temperature to drop is of course also an option.

Take a sample with a knife and if the chocolate dries streak-free within 5 minutes, the chocolate is well tempered resulting in a shiny result!

White chocolate alternative
Ingredients: plant-based fat [palm and shea], cane sugar, rice powder, cocoa powder, emulsifier: sunflower lecithin, bourbon vanilla.

Voedingwaarde / nutritional value  Per 100 g
Energie / energy 2375 kJ (560 kcal)
Vetten / fats  40,2 g
waarvan verzadigd vetzuren / of which saturated fat  24,3 g
Koolhydraten / carbohydrates  46,8 g
waarvan suiker / of which sugars  31,3 g
Vezels / fibres 4,8 g
Eiwitten / protein 3,3 g
Zout / salt  < 0,1 g
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Alternative for Dark Chocolate 10kg