Packing: Printed aluminium foil pack Application: Moulding Praline, Truffles, Ganache, Mouse, Coatings, Fillings, Decorations, Baking Doughs Advantages: Richer cocoa taste, Made with cocoa mass, Convenient Storage: Best store in cool and dry place(18°C to 24°C), away from sunlight Shelf Life: 12 months** / 18 months from production date Carton: 10 slabs (1.0kg) per carton Pallet: 105 cartons per pallet Recipe for Chocolate Ganache Dark Compound, Milk Compound, White Compound(500g), UHT Whipping Cream(500g) Step 1 – Melt Dark Compound, Milk Compound, White Compound Step 2 – Add UHT whipping cream and stir well Step 3 – Allow ganache to cool down to approx 26°c or overnight before use Recipe for American Chocolate Cookies Harvest Buttermas / Butter(250g), Brown Sugar(170g), Egg(60g), Dark Compound, Milk Compound, White Compound(100g). Walnut-chopped(170g), Sodium Bicarbonate(2g), Plain Flour(450g) Step 1 – Beat Buttermas/Bugger and brown sugar until light and creamy. Step 2 – Add in egg and beat until well combined Step 3 – Sift plain flour and sodium bicarbonate into mixture Step 4 – Last, add in chopped Dark Compound, Milk Compound, White Compound and chopped walnut. Baking Time 25 minutes Baking Temp. 150°c
