White Chocolate 28%
White Chocolate 28%
An optimised recipe for versatile use with a distinctive milky taste and balanced sweetness and creaminess.
Form: cubes.
Excellent quality tempered chocolates, in the form of convenient cubes. An irreplaceable base and addition to desserts.
Technical description
Benefits
No gluten (in the composition)
Application
Bars
Glazing
Cream masses
Decoration
Dragee
Mousses and ganache
Pralines
Depending on the composition and rheology parameters, Terravita chocolates, offered in the form of tempered cubes, can be used:
- For coating of bakery, pastry products (such as sponge cake with jelly, biscuits, gingerbread).
- For confectionery bodies of various shapes: jellies, marshmallows, nut pulp blocks, slices.
- For coating of dried fruit such as Californian plums or apricots.
- For dragéeing nuts and small confectionery bodies.
- For the moulding of slabs, bars, praline shells.
- For the manual preparation of chocolate decorations.
- As an additive for chocolate mousses, ganache, cream masses for cakes and pastries.
- As an addition to brownie or muffin cakes.
- The cube form is also attractive as a coffee snack.
Directions for use
When preparing Terravita chocolate cubes, follow the instructions given:
- On the manufacture scale: liquefy at 45-50°C.
- On the artisan scale: on a water bath, where the temperature of the water in the bath should not exceed 70°C.
- Chocolate warmers (e.g. bemar type) can also be used for liquefaction.
- Use chocolate according to its intended use: forming bars, praline shells, coating pastry, bakery and confectionery products, preparing hand-made decorations – tubes, grids, inscriptions or chocolate drawings.
Storage and shelf life
Store in a dry, ventilated room, free from foreign odors, away from heat sources, at a temperature of. 12-18°C, with relative air humidity RH <75%, intact packaging for a period of 12 months.
Product properties
Terravita chocolates in the form of cubes are tempered chocolate, which makes them easy to use and speeds up the production process of confectionery products.
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