- Intended use
- For hand-made chocolate decorations.
- Intended use
- For dragée coating of dried fruits and nuts and small confectionery centres.
- Intended use
- For coating bakery and pastry products (such as sponge cake with jelly, biscuits, gingerbread).
- Intended use
- For moulding chocolate tablets, bars and praline shells.
- Intended use
- As an addition to chocolate mousses, ganaches and cream fillings for cakes and gateaux.
- Intended use
- Applications: decorations, dragée coating, ice cream mass, cream fillings, mousses and ganaches, coating, pralines, chocolate bars.
- Intended use
- Sectors: confectioneries, ice cream parlours, confectionery industry, ice cream industry.
- Intended use
- For confectionery centres of various shapes: jellies, marshmallows, nut paste blocks, sliced bars.
- Intended use
- As an addition to cakes such as brownie or murzynek (chocolate cake).
- Intended use
- The cube form is also attractive as a single-portion snack with coffee.
- Intended use
- For coating dried fruits such as California prunes or apricots.
- Instructions
- Use the chocolate according to its purpose: moulding tablets and praline shells, coating pastry, bakery and confectionery products, making hand-made decorations – tubes, lattices, inscriptions or chocolate drawings.
- Instructions
- On a manufactory scale: liquefy at 45-50°C.
- Instructions
- Chocolate warmers (e.g. bain-marie type) can also be used for liquefying.
- Instructions
- On an artisan scale: in a water bath, where the bath water temperature should not exceed 70°C.
- Preparation
- On a manufacturing scale: melt at 45-50 °C.
- Preparation
- On an artisan scale: in a water bath, where the water temperature in the bath should not exceed 70 °C.
- Preparation
- Chocolate warmers (e.g. bain-marie type) can also be used for melting.
- Tempering temperature
- 30–32 °C
- Water bath temperature
- max. 70 °C
- Melting temperature
- 45–50 °C
