- Intended use
- For coating bakery and pastry products (such as sponge cake with jelly, biscuits, gingerbread).
- Intended use
- For moulding tablets, bars and praline shells.
- Intended use
- As an addition to chocolate mousses, ganaches, cream fillings for cakes and gateaux.
- Intended use
- For hand-making chocolate decorations.
- Intended use
- As an addition to cakes such as brownie or murzynek.
- Intended use
- Sectors: confectioneries, ice cream parlours, confectionery industry, ice cream industry.
- Intended use
- For coating dried fruit such as Californian prunes or apricots.
- Intended use
- Decorations, ice cream mass, cream fillings, mousses and ganaches, coating, pralines, chocolate bars/tablets.
- Intended use
- For panning (dragée coating) of dried fruit and nuts and small confectionery centres.
- Intended use
- For confectionery centres of various shapes: jellies, marshmallows, nut paste blocks, slices.
- Intended use
- The cube form is also attractive as a single-portion snack with coffee.
- Instructions
- Chocolate warmers (e.g. bain-marie type) can also be used for melting.
- Instructions
- Use the chocolate according to its purpose: moulding tablets and praline shells, coating pastry, bakery and confectionery products, making hand decorations – rolls, lattices, chocolate inscriptions or drawings.
- Instructions
- On an artisan scale: in a water bath, where the water temperature in the bath should not exceed 70 °C.
- Instructions
- On a manufacturing scale: melt at 45–47 °C.
- Preparation
- On a manufacturing scale: liquefy at 45-47°C.
- Preparation
- On a craft scale: in a water bath, where the bath water temperature should not exceed 70°C.
- Tempering temperature
- 28–29 °C
- Melting temperature
- 45–47 °C
Terravita
