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All Natural Dark Coating Chocolate

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Price From: $7.25
This coating chocolate is all natural with no hydrogenated fats or artificial ingredients. There is no tempering required to use this coating, but it still has an excellent taste.

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Price From: $7.25
Just melt and use! No tempering required. Chocolate is extremely heat sensitive. Melt at temperatures under 115°F; remember, if the bowl is too hot for your hand it is way too hot for chocolate! Chocolate has no water in it, the base is oil (cocoa butter in couverture). Never add just a little water or water based product like flavor or color. It will clump up and can be saved by adding MORE liquid, to make a water based product like chocolate sauce.

Ingredients

Sugar, non-hydrogenated palm kernel and palm oils, cocoa, non-fat milk solids, sorbitan monostearate, soy lecithin emulsifiers, pure vanilla. Contains soy and milk products. Prepared on equipment used for other foods including peanuts and tree nuts.

Use and Storage

Melt at low temperatures (100 - 110 degrees) and do not add any liquid or the coating will seize. May be used in molds or to coat sweets, make sauce or icings. Add a little oil or melted fat (any type) for a thinner coating. Keep in cool, dry storage up to a year.

Educational Information

Melt at low temperatures (100 - 110 degrees) and do not add any water or products containing water or the coating will seize. May be used in molds or to coat sweets, make sauce or icings. Add a little oil (any type for coating, cocoa butter for couverture) for a very thin coating. Keep in cool, dry storage up to a year. To color white chocolate use any of the products designated in the oil based chocolate color section. These have no water in them, will not damage your chocolate, and will disperse nicely. Modeling chocolate is a different product; like fudge or other chocolate type products it already had a water base. Adding water or water based products will not damage modeling chocolate.
For more information see "How To" Tempering Couverture and Using Coating Chocolate.information see "How To" Tempering Couverture and Using Coating Chocolate.

Additional Information

Instructions Just melt and use! No tempering required. Chocolate is extremely heat sensitive. Melt at temperatures under 115°F; remember, if the bowl is too hot for your hand it is way too hot for chocolate! Chocolate has no water in it, the base is oil (cocoa butter in couverture). Never add just a little water or water based product like flavor or color. It will clump up and can be saved by adding MORE liquid, to make a water based product like chocolate sauce.
Allergens ALLERGENS:
Milk: YES
Eggs: NO
Peanuts: NO
Tree nuts: NO
Fish :NO
Shellfish: NO
Soy: YES
Wheat: NO
CROSS-CONTAMINATION: We do our best to keep our equipment free of allergens but cannot be certain that there has been no cross contamination of ingredients at any point in our sourcing and production. Gluten Free.ALLERGENS:
Milk: YES
Eggs: NO
Peanuts: NO
Tree nuts: NO
Fish :NO
Shellfish: NO
Soy: YES
Wheat: NO
CROSS-CONTAMINATION: We do our best to keep our equipment free of allergens but cannot be certain that there has been no cross contamination of ingredients at any point in our sourcing and production. Gluten Free.ALLERGENS:
Milk: YES
Eggs: NO
Peanuts: NO
Tree nuts: NO
Fish :NO
Shellfish: NO
Soy: YES
Wheat: NO
CROSS-CONTAMINATION: We do our best to keep our equipment free of allergens but cannot be certain that there has been no cross contamination of ingredients at any point in our sourcing and production. Gluten Free.ALLERGENS:
Milk: YES
Eggs: NO
Peanuts: NO
Tree nuts: NO
Fish :NO
Shellfish: NO
Soy: YES
Wheat: NO
CROSS-CONTAMINATION: We do our best to keep our equipment free of allergens but cannot be certain that there has been no cross contamination of ingredients at any point in our sourcing and production. Gluten Free.
Cross-contamination Prepared on equipment used for other foods including peanuts and tree nuts.