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Ideal for thin enrobing and moulding.
Based on milk chocolate recipe 665, this recipe is richer in cocoa butter and milk fat to obtain a more fluid chocolate. Therefore, it's perfect for moulding small hollow figures and pralines, and enrobing pralines with a perfectly snappy, thin chocolate layer. The cocoa blend created for this chocolate yields a remarkable pale, warm red chocolate color and a creamy, sweet taste with mildly roasted and caramelly notes..
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We are not responsible for chocolate melting during transit if a shipping option other than UPS Next Day Air is selected and an ice pack kit is not included. Someone must be present to receive the package and bring it inside. See Warm Weather Shipping policy