Vegan, Gluten Free & lactose Free
Contains: 10kg
Tempering the milk 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!
Milk 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 | | 2450 kJ (580 kcal) |
| Vetten / fats | | 38,8 g |
| waarvan verzadigd vetzuren / of which saturated fat | | 23,4 g |
| Koolhydraten / carbohydrates | | 54,6 g |
| waarvan suiker / of which sugars | | 31,5 g |
| Vezels / fibres | | 2,1 g |
| Eiwitten / protein | | 1,4 g |
| Zout / salt | | < 0,1 g |
