Fine Chocolate Vermicelli

1kg

Callebaut

Chocolate vermicelli will allow you to create delicate decorations for cakes and ice cream.

Storage conditions:
Dry and cool room: maximum 70% humidity, temperature around 17-18°C.
Tends to absorb smells and humidity, especially once opened.
Quick and easy crystallization process:
In a melting or tempering machine, melt 2/3 of the chocolate couverture and bring to 40°C. Add the remaining 1/3 of the chocolate. Combine with a spatula.
This should bring the chocolate down to 26°C, which is the ideal temperature to work with chocolate couverture (make sure the chocolate is maintained at 28°C during the whole moulding or coating process).
Tempering the chocolate in the microwave: follow the same instructions and temperatures in a recipient suitable for the microwave. Make sure you check the temperature regularly.

• Ingrédients: sugar, cocoa mass, cocoa butter, whole milk powder,milkfat,natural vanilla flavouring.
• Format: 5mm
• Net weight: 1kg