PMC, Jordan
Chocolate Blocks
Royal
Description
- Real Chocolate based on cocoa butter and cocoa mass
- Royal Real Cocoa Butter Dark Chocolate 70%
- Royal Real Cocoa Butter Dark Chocolate 60%
- Royal Real Cocoa Butter Dark Chocolate 55%
- Royal Real Cocoa Butter Milk Chocolate
- Royal Real Cocoa Butter White Chocolate
Working Instructions
- Melting: Melt the chocolate at a temperature of 45- 50 C (113-122F) in a Microwave or Bain-marie.
- Tempering: Temper on a marble table. Melt the chocolate by 45- 50 C (113-122F). Spread 2/3 of the chocolate on a marble table to cool down to 25 C (77F).
- To cool, spread and scrape the chocolate continuously. Once cooled, mix the chocolate vigorously with the remainder of the hot chocolate to obtain a final temperature not exceeding 28-29C (82.4-84.2 F).
Size:
Total Weight: 2500 gr.
Total Weight: 250 gr.
Storage:
Chocolate must be stored at a temperature of 18-20°C(64-68°F), with a relative humidity < 60%. Avoid exposure to sunlight or any external smells.
Classic
Description
- Compound coating based on replacement of fats and cocoa powder, can be used for enrobing of cakes, pastry and petits-fours, for brushing dough shells.
- Classic Compound Dark Chocolate
- Classic Compound Milk Chocolate
- Classic Compound White Chocolate
Working Instructions
- Melting: Melt the chocolate at a temperature of 45- 50 C (113-122F) in a Microwave or Bain-marie.
- Tempering: Temper on a marble table. Melt the chocolate by 45- 50 C (113-122F). Spread 2/3 of the chocolate on a marble table to cool down to 25 C (77F).
- To cool, spread and scrape the chocolate continuously. Once cooled, mix the chocolate vigorously with the remainder of the hot chocolate to obtain a final temperature not exceeding 28-29C (82.4-84.2 F).
Size:
Total Weight: 2500 gr.
Total Weight: 250 gr.
Storage:
Cool & Dry at 15 – 18°C (59 -65°F) . Avoid exposure to sunlight or any external smells.
Delight
Description
- Compound coating based on replacement of fats and cocoa powder, can be used for enrobing of cakes, pastry and petits-fours, for brushing dough shells.
- Delight Compound Dark Chocolate
- Delight Compound White Chocolate
Working Instructions
- No Tempering needed.
- Melt the chocolate to a temperature of 45°C(113°F). Stir frequently during the melting process. Once the working temperature of 35-40°C (95-104°F) is reached the goods can be coated or dipped.
Size
Total Weight: 2500 gr.
Total Weight: 250 gr.
Storage
Cool & Dry at 15 – 18°C (59 -65°F) . Avoid exposure to sunlight or any external smells.
Selbourne, Malasia
- Dark Chocolate ( 1*10 Kg )
- White Chocolate ( 1*10 Kg )
- Milk Chocolate ( 1*10 Kg )
Goldsmith, India
- Dark Chocolate DX ( 1*15 Kg )
- Dark Chocolate MCD ( 1*15 Kg )
- White Chocolate ( 1*15 Kg )
- Milk Chocolate ( 1*15 Kg )