White chocolate palets 200g

Description
Since 1978, we’ve taken great pleasure in creating quality ingredients, which we manufacture in the Gers region of France with the utmost care and creativity, to enable all enthusiasts to bake authentic creations. White chocolate palets, 30% cocoa, for pastry-making like a chef. Low in sugar, with a beautiful pearly color and rich in cocoa butter, this quality chocolate has many characteristics.
Suggestion
Each chocolate has its own tempering curve. 1. Cast iron 40-45°C 2. Crystallization 26°C 3. Working temperature 28°C
Sugar, cocoa butter, whole milk powder, skimmed milk powder, emulsifier: lecithins, vanilla flavor. Cocoa: 30% minimum. May contain traces of nuts and soy.
Energy: 2374 kJ 569kcal Fat: 36g of which saturated fatty acids: 22g Carbohydrates: 54g of which sugars: 54g Protein: 7.3g Salt: 0.22g
Milk and milk-based products (including lactose). May contain traces of nuts and nut products and gluten.

How do I use it?

You can melt your chocolate in a bain-marie, stirring continuously, or in the microwave at 500W. Remember to temper your chocolate if you’re making coatings or moldings, so that it remains smooth, shiny, crisp and stable. To temper chocolate in a bain-marie, simply bring the chocolate to the desired temperature.

Our advice

Each chocolate has its own tempering curve. 1. Cast iron 40-45°C 2. Crystallization 26°C 3. Working temperature 28°C

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