CHOCOLATE - PASTRY - INGREDIENTS
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Smooth chocolate coating. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 °C (5.4 and 9.0 °F) above the coating's melting point.
Storage: Product should be stored in a cool dry area which is free of any foreign odors. Ideal storage conditions are 63 to 68 degrees F with less than 60%relative humidity.
INGREDIENT STATEMENTS:Sugar, vegetable oil (palm kernel oil, hydrogenated palm kernel and cottonseed oils), nonfat dry milk, cocoa, milk, glyceryl lacto esters of fatty acids, soylecithin, and salt.
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