BAKING BAR
CHOCOLATE BAKING BAR
Semi-bitter and sweet chocolate in blocks, baking resistant, ideal for shavings, ganache, preparations in bakery, biscuits, pastry, and pastries.
Benefits:
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Ideal for decorations with shavings
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Easy to handle
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Adequate fluidity
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Good gloss
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Characteristic flavor of cacao (semi-bitter bar)
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Characteristic flavor to milk (sweet bar)
Instructions:
Microwave: Break the bar into small pieces to achieve a homogenous fusion, work it in a suitable container, place in the microwave for 30 seconds, remove the container and with a spatula mix the contents, repeat the previous instruction until gets completely melted.
Note: The number of repetitions will depend on the amount of chocolate to be melted. Do not exceed 30 seconds on each repetition.
Mary’s Bath: Break the bar into small pieces to achieve a homogenous fusion, heat a pot with water, and turn off the fire once it begins to bubble in the bottom of the pot. Place an appropriate bowl into the pot and add chopped chocolate, remove with a spatula until it melts properly.
Note: The water temperature must be tolerable to human touch. Do not let the chocolate come into direct contact with water.
Tips:
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Store in a cool and dry place, free of strong or strange odors
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Avoid contact with water or products containing high humidity
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Avoid product exposure to direct light, this may impair its quality
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Temperature changes can outcrop the fat known as (Fat Bloom), that alteration does not affect its quality
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No refrigeration required
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Do not overheat on melting process to avoid lumps or to lose characteristics as aroma, taste, gloss and fluency
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Shelf life 12 months