Packing: Aluminium foil pack / OPP plastic packing Application: Moulding Praline, Truffles, Ganache, Mouse, Coatings, Fillings, Decorations, Baking Doughs Advantages: Great taste, Perfect texture for shavings, Nice gloss, convenient, cost efficient for producttion use 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 / 10 slabs(2.5kg) per carton Pallet: 105 cartons(1.0kg) per pallet / 45 cartons (2.5kg) per carton Recipe for Chocolate Ganache Dark Ganache: Lagenda Dark(1,000g), UHT Liguid Cream 40°c(500g), Butter(50g) White Ganache: Lagenda White(1,000g), UHT Liguid Cream 40°c(500g), Butter(50g) Step 1 – Melt Legenda Chocolate Step 2 – Add into UHT liquid cream and butter and stir well Step 3 – Allow ganache to cool down to approx 26°c or overnight before use Recipe for Chocolate Coating Dark Ganache: Lagenda Dark(1,000g), Fresh Milk(300g), Gelating Powder(15g) White Ganache: Lagenda White(1,000g), Fresh Milk(300g), Gelating Powder(15g) Step 1 – Dissolve gelating powder into fresh milk using double boil method Step 2 – Add in melted Lagenda Chocolate and stir well until well combined Step 3 – Make sure the mixture temperature is around 36°c to 40°c for coating Recipe for Milk Cookies Harvest Buttermas / Butter(140g), Icing Sugar(40gm), Brown Sugar(60g), Egg(1nos), Milk Emulco/Milk Flavour(3gm), Plain Flour(270gm). Baking Soda(4gm), Lagenda Dark/White chopped(250gm), Walnut chopped(50gm) Step 1 – Beat Buttermas/Butter, icing sugar and brown sugar until light and creamy. Step 2 – Add in egg and beat until well combined, then add in milk flavour Step 3 – Sift plain flour and baking powder into mixture Step 4 – Last, add in cLagenda Chocolate and walnuts Baking Time 25 minutes Baking Temp. 150°c
