Backaldrin Dark Compound Chips has a strong chocolatey note rounded off with a hint of vanilla. It has a snap and melting profile similar to chocolate. There is no need for tempering, making it easy to use and helps you save time so that you can focus on creating the most delectable desserts and confections.
Backaldrin Dark Compound Chips, which are widely used by pastry chefs, are dark compound chocolate in the shape of coins / buttons, making it easier to melt chocolate as an additional ingredient for various kinds of cakes / cakes / cookies / desserts.
Chocolate with 58 % dry cocoa solids, for decoration and covering
MADE IN BELGIUM
Description
Chocolate with 58 % dry cocoa solids, for decoration and covering
Ingredients [allergen]
cocoa mass
sugar
cocoa butter
emulsifier E322 [SOYA]
flavouring
Usage
Melt at a temperature of 47°C. Cool 2/3 of mass separately to a temperature of 27°C. Keep the mass in motion during this process. Heat total mass till processing temperature of 30°C.