Packing: Aluminium foil pack / OPP plastic packing
Application: Moulding Praline, Truffles, Ganache, Mouse, Coatings, Fillings, Decorations, Baking Doughs
Advantages: Excellent taste and mixture, nice gloss, easy to use, no tempering required
Storage: Best store in cool and dry place(18°C to 24°C), awway from sunlight
Shelf Life: 12 months** / 18 months from production date
Carton: 12 slabs (2.0kg) per carton / 10 slabs (2.5kg) per carton
Pallet: Pallet: 45 cartons(2.0kg), 45 cartons(2.5kg)
Recipe for Ganache
Cocomas(1,000g), UHT Whipping Cream (500g)
Step 1 – Melt Cocomas Compound Chocolate
Step 1 – Bring UHT whipping cream up to a warm temperature(60°c)
Step 2 – Pour UHT whipping cream over Cocomas and stir using a whisk until smooth and shiny
Step 2 – Allow ganache to cool down to approx 26°c or overnight before using.
Recipe for Bread with Cocomas Filling
Bread Flor(700g), Low Protein Flour(300g), Sugar(100g), Salt(12g), Fresh Milk(120g), Instant Dry Yeast(13g), Bread Improver UB2000(10g), Water(250g)
Step 1 – Mix all the ingredients and knead until a smooth texture and well developed
Step 2 – Cut for a 2kg dough
Step 3 – Allow the dough to rest in refrigerator for 2 hours before scale and shape
| Mixing Time | 3 to 4 minutes |
| Dough Temp. | 26°c |
| Resting Timee | 120 minutes |
| Baking Temp. | 200°c |
| Proving Time | 60 minutes |
Filling
Cocomas Dark(600g), Whipped Cream(500g), Harvest Instant Custard Powder(300g), Coffee or Mocha Flavour(10g)
Step 1 – Melt Cocomas Compound Chocolate
Step 2 – Mix whipped cream, Instant Custard Powder, and Flavouring and mix until well combined
Step 3 – Pour the mixture into a mould(2cm)
Step 4 – Chill for 2 hours, then wrap and coil to a Danish like method
| Dough Weight | 2.0kg |
| Filling Weight | 500g |
