Alternative for White Chocolate 10kg

Item No.: 435047

Vegan, Gluten Free & lactose Free


Tempering the white 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: Cane sugar, vegetable fat [shea and palm], rice powder, emulsifier: sunflower lecithin, vanilla bourbon.

Voedingwaarde / nutritional value  Per 100 g
Energie / energy 2425 kJ (580 kcal)
Vetten / fats  37,5 g
waarvan verzadigd vetzuren / of which saturated fat  22,7 g
Koolhydraten / carbohydrates  60,8 g
waarvan suiker / of which sugars  41 g
Vezels / fibres  0,2 g
Eiwitten / protein  0,1 g
Zout / salt  < 0,1 g
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Alternative for White Chocolate 10kg