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They are reminiscent of small chocolate drops and are ideal if only a small portion of chocolate needs to be melted, as they can be portioned optimally. When melted they can be used for coating, filling and decorating. They are also good for making mousse. Taste very aromatic like white chocolate.
BARRY CALLEBAUT BELGIUM N.V., Aalstersestraat 122, 9280 LEBBEKE, Belgien.
produced in the country | ISO
Belgien | BE
Ingredients
White chocolate, cocoa: 28% at least. Sugar, cocoa butter, WHOLE MILK POWDER, emulsifier: SOY LECITHIN, natural vanilla flavor. Warm the chocolate to +45°C. Then let it cool down to +27°C while stirring regularly. Then increase the temperature to +28°C / +29°C. Optimal temperature for shaping the chocolate: 8°C / 12°C. Optimal temperature for covers: 14°C / 18°C. Store in a cool, dry place and protected from the sun at +12 to +18°C.
Properties: Protein from animal milk.
Nutritional table (11566)
per 100g / 100ml
Calorific value
2379 kJ / 569 kcal
fat
36 g
saturated fatty acids
22 g
carbohydrates
55 g
of which sugars
55 g
protein
6 g
salt
0,21 g
Allergy Advice about the product (contain allergens) (11566) Milk Soybeans