Milk chocolate with 34.6% dry cocoa solids
| Made in | Belgium |
| Description | Milk chocolate with 34.6% dry cocoa solids |
| Ingredients [allergen] |
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| 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. |
