DIPPING CHOCOLATE
DIPPING CHOCOLATE FOR COATING
semi-bitter dipping chocolate , baking resistant, ideal for bathing, fondue, decorations, ganache, ice cream preparations, bakery, biscuit, pastry and pastries
Benefits:
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Ideal for bathing
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Perfect in fondues
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Easy to handle
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Better fluidity
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Covering cold pieces
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Good gloss
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Characteristic flavor of cacao
Instructions:
Microwave: Add the desired amount 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: Repetitions will depend on the amount of chocolate to be melted. Do not exceed 30 seconds on each repetition.
Mary’s Bath: Heat a pot with water, turn off the heat once it begins to bubble in the bottom of the pot, place an appropriate bowl inside the pot and add the chocolate, stir with a spatula until it melts properly.
Note: The water temperature must be tolerable to human touch. Do not allow the chocolate to 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