Packing: Aluminium foil pack / OPP plastic packing Application: Moulding Praline, Truffles, Ganache, Mouse, Coatings, Fillings, Decorations, Baking Doughs Advantages: Excellent taste and mixture, nice gloss, easy to use, no tempering required Storage: Best store in cool and dry place(18°C to 24°C), awway from sunlight Shelf Life: 12 months** / 18 months from production date Carton: 12 slabs (2.0kg) per carton / 10 slabs (2.5kg) per carton Pallet: Pallet: 45 cartons(2.0kg), 45 cartons(2.5kg) Recipe for Ganache Cocomas(1,000g), UHT Whipping Cream (500g) Step 1 – Melt Cocomas Compound Chocolate Step 1 – Bring UHT whipping cream up to a warm temperature(60°c) Step 2 – Pour UHT whipping cream over Cocomas and stir using a whisk until smooth and shiny Step 2 – Allow ganache to cool down to approx 26°c or overnight before using. Recipe for Bread with Cocomas Filling Bread Flor(700g), Low Protein Flour(300g), Sugar(100g), Salt(12g), Fresh Milk(120g), Instant Dry Yeast(13g), Bread Improver UB2000(10g), Water(250g) Step 1 – Mix all the ingredients and knead until a smooth texture and well developed Step 2 – Cut for a 2kg dough Step 3 – Allow the dough to rest in refrigerator for 2 hours before scale and shape Mixing Time 3 to 4 minutes Dough Temp. 26°c Resting Timee 120 minutes Baking Temp. 200°c Proving Time 60 minutes Filling Cocomas Dark(600g), Whipped Cream(500g), Harvest Instant Custard Powder(300g), Coffee or Mocha Flavour(10g) Step 1 – Melt Cocomas Compound Chocolate Step 2 – Mix whipped cream, Instant Custard Powder, and Flavouring and mix until well combined Step 3 – Pour the mixture into a mould(2cm) Step 4 – Chill for 2 hours, then wrap and coil to a Danish like method Dough Weight 2.0kg Filling Weight 500g
