Preservation: ensure the perfect performance
All white chocolates tend to more easily absorb the environment’s humidity. Thus, it is important that the storage be even more careful, always in dry, ventilated places, away from strong-smelling products, windows, stoves or any source of humidity, such as sinks or pressure cookers. After opening, return the product to its original packaging and envelop it in plastic film, preventing contact with air.
The right temperature
Always work in a room temperature between 20 °C and 25 °C. In order to temper it, use a culinary thermometer, verifying temperature in each step of the process.
Melting: 45 °C to 50 °C
Tempering: 27 °C to 28 °C
Working temperature: 29 °C to 30 °C
Sugar, cocoa butter, skim milk powder, vegetable fat, whole milk powder, emulsifiers: soy lecithin (INS322) and polyglycerol polyricinoleate (INS 476) and nature-identical flavoring substances. CONTAINS LACTOSE. DOESN’T CONTAIN GLUTEN. “ALLERGICS: CONTAINS MILK AND SOY DERIVATIVES.”