Our "How To" page has great suggestions for using modeling chocolate.
|White chocolate (sugar, chocolate liquor, cocoa butter, milk solids, soy lecithin, vanilla) glucose, cornstarch, gum tragacanth. Contains soy and milk products. Prepared on equipment used for other foods including peanuts and tree nuts.|
Use and Storage
|READY TO USE: Roll and cut or shape by hand. If too soft or sticky, cool. If hard, knead lightly or warm for
just a few seconds in the microwave.
WORK IN STAGES: let pieces rest and firm a bit before attaching together or additional shaping.
If the modeling chocolate melts, the cocoa butter can separate out. To bring it back together knead lightly
on a cool surface, cooling and mixing to incorporate the fat back into the mass.
TO COLOR: Use liquid or paste colors, water based powders that have been dissolved in just a little water
or oil based powders dissolved in just a little oil or cocoa butter.
STORE: tightly covered as the surface will dry out. For short-term and use keep at room temperature. If not using for several days keep tightly covered in the refrigerator, then bring to room temperature. Modeling chocolate will keep for one month or longer at room temperature and for one year if refrigerated or frozen. Cold or dry modeling chocolate can be softened by warming in the microwave just a few seconds (really) at a time - carefully! Colors may fade when exposed to light.
Modeling chocolate is easy to use
Decorate a gingerbread house, cake, cupcakes - delicious fun for all ages!
|Instructions||Our "How To" page has great suggestions for using modeling chocolate.|
|Allergens|| Milk: YES
Tree nuts: 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. None of the ingredients contain gluten or wheat.|