To decorate: wisk at 22-24°C. To melt: heat to between 28-32°C
Application:
To create pralines/chocolates, specialites, confectionaries, tortes and pastries.
Ingredients: Sugar, HAZELNUTS 36%, Hardened Coconut Fat, Hardened Palm Kernel Oil, Cacao Kernel, Emulsifier (E471: Mono- and Diglycerides of Vegetable Fatty Acids), Vanilla* Madagascar.
8 ounce is repackaged.
