TOP White Chocolate Bar 1.01kg By Harald

This is the ideal size for those who make and sell chocolates, truffles, honey cakes, and Easter eggs. Each square of the bar weighs approximately 105 g, allowing you to calculate your recipes with a little extra.

Storage Store the product away from light, in a cool, dry, and well-ventilated place, away from products that emit strong odors, at a temperature between 18°C and 25°C. Always keep the packaging closed after use. If you do not use the entire contents, wrap the original packaging in plastic wrap and seal it well. Refrigeration is not recommended, as it may cause sensory changes in the product.

Temperature Guidelines

During melting, ensure the coating does not exceed 50°C, the point at which sugar begins to burn and affect fluidity. For coating honey cakes, truffles, or molding chocolates and Easter eggs, maintain the coating temperature between 38°C and 42°C. After coating, refrigerate the pieces until they dry or the mold appears opaque, which ensures shine and stability. Always use a culinary thermometer to confirm correct handling.

Melting: 45°C to 50°C
Working Temperature: 38°C to 42°C

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