Premium Compound Chocolate

Product Name	Remarks	Melting Point	Liquidity	Unit
Dark Compound DC22P	Dark, well balanced dark bitter taste	36 – 38.5°c	medium	1.0kg block/slab
Milk Compound TMG35	Light, ccreamy and milky cocoa taste	34 – 36.5°c	medium	1.0kg block/slab
White Compound TWG25	White, intense milky and creamy taste	37 – 39°c	low	1.0kg block/slab
Dark Compound TDN25	Dark, well balanced dark bitter taste	36 – 38.5°c	medium	1.0kg block/slab

Packing: Printed aluminium foil pack
Application: Moulding Praline, Truffles, Ganache, Mouse, Coatings, Fillings, Decorations, Baking Doughs
Advantages: Richer cocoa taste, Made with cocoa mass, Convenient
Storage: Best store in cool and dry place(18°C to 24°C), away from sunlight
Shelf Life: 12 months** / 18 months from production date
Carton: 10 slabs (1.0kg) per carton
Pallet: 105 cartons per pallet

Recipe for Chocolate Ganache
Dark Compound, Milk Compound, White Compound(500g), UHT Whipping Cream(500g)

Step 1 – Melt Dark Compound, Milk Compound, White Compound
Step 2 – Add UHT whipping cream and stir well
Step 3 – Allow ganache to cool down to approx 26&degc or overnight before use

Recipe for American Chocolate Cookies

Harvest Buttermas / Butter(250g), Brown Sugar(170g), Egg(60g), Dark Compound, Milk Compound, White Compound(100g). Walnut-chopped(170g), Sodium Bicarbonate(2g), Plain Flour(450g)

Step 1 – Beat Buttermas/Bugger and brown sugar until light and creamy.
Step 2 – Add in egg and beat until well combined
Step 3 – Sift plain flour and sodium bicarbonate into mixture
Step 4 – Last, add in chopped Dark Compound, Milk Compound, White Compound and chopped walnut.