The perfect milk chocolate to coat and dip ice cream in!
This Belgian luxury chocolate from Callebaut is super liquid when melted, and therefore gives the perfect layer of chocolate on your ice cream.
The chocolate does not need to be tempered, but simply heated to 45 ° C, after which it is ready for use. Dip your ice cream 1-2 times in the chocolate, depending on how thick a layer you want. TIP: Can also be used for eg coating cream buns - ready to use without you having to add cocoa butter or the like.
Should be kept warm in eg a chocolate melter if you have a lot to dip so that it does not settle before you are done.
Contains at least 40.7% cocoa solids.
Large bag with a full 2.5kg
Contains : Sugar, cocoa mass, cocoa butter, anhydrous milk fat , emulsifier: soy lecithin , natural vanilla aroma
