Dark Compound Chocolate Button is a groundbreaking product that is extremely convenient and easy to use, meeting diverse needs from decorating with chocolate curls, making ganache, and filling various sweet pastries…

Usage of Black Compound Dark Compound Chocolate Button:

• Melt the chocolate at a temperature between 45-50°C. After that, cool it to an appropriate temperature for shaping or decoration.
• The shaping or decoration process should be carried out at temperatures between 20-25°C and humidity below 60%.
• The cooling process should be conducted at temperatures between 5-20°C and humidity below 60%.

Storage for Dark Compound Chocolate Button:

• Store in a clean, cool, dry place, free from strange odors.
• Avoid direct sunlight, humidity, and sudden temperature changes.
• Storage temperature: 18-22°C | Humidity < 60%.

Ingredients of Dark Compound Chocolate Button:

Sugar, vegetable fat (palm oil or hydrogenated palm kernel), cocoa powder, emulsifier: Soy Lecithin (E322), Vanillin. May contain trace amounts of milk and nuts.