TIPS & HANDLING

• ARRIVES FROZEN. STORE AT-18°C OR BELOW.

• THAW UNDER REFRIGERATION 2°C TO 7°C FOR 24-36 HOURS BEFORE USE

• SHAKE WELL BEFORE USE

• SIMMER ON A MEDIUM FLAME (STIR OFTEN TO AVOID SCORCHING) UNTIL IT COMES TO BOIL

• REMOVE FROM THE FLAME AND ADD CHOPPED MILK CHOCOLATE (MINIMUM 50% OR MORE)

• STIR WELL UNTIL ALL THE CHOCOLATE MELTS AND DISSOLVES TO GIVE A HOMOGENEOUS TRUFFLE PREFERABLY PASS THE MIXTURE THROUGH A SOUP STRAINER TO REMOVE ANY LUMPS.

• THE TRUFFLE NEEDS TO BE RESTED AT 25°C OR BELOW TILL SET.

• USE ON CAKE AS ANY OTHER CHOCOLATE TRUFFLE CAN BE HEATED TO MAXIMUM OF 45°C FOR APPLICATION PURPOSES.