Chocolate Requirement
Requires less chocolate to make ganache
Cream Requirement
No cream required
Chocolate Compatibility
Compatible with both milk and dark chocolate
Storage Condition
Arrives frozen, store at -18°C or below
Thawing Instructions
Thaw in refrigerator (+2°C to +7°C) for 24-36 hours
Preparation
Shake well before use; weigh into saucepan; heat on medium, stirring, until boil; stir until chocolate melts and dissolves
Chocolate Addition
Add chopped dark chocolate (minimum 40% or more)
Straining
Strain mixture to eliminate lumps
Setting
Rest for 12 hours below 25°C to set
Application
Use as chocolate truffle over cakes or desserts
Reheating
Can be reheated to a maximum of 45°C
Leftover Handling
Unused product must be refrigerated or can be frozen