Choco Soy Tradicional is a light and delicious soymilk chocolate sweetened with organic sugar.
2 lb bars and shipping boxes containing 15 bars of 2 lbs each.
The bar version of Choco Soy Tradicionalis perfect for baking: desserts, candies, frosting, filling, and other delicacies. Below are suggestions with steps for melting the bar.
- Work at room temperature, around 68 F (20 C).
- Do not use ice or chilled water when cooling the melted Choco Soy Tradicional.
- Do not use extreme temperatures when melting or drying; do not put mold in the freezer.
- Once the chocolate has gone through the first molding, it is not recommended that you melt Choco Soy Tradicionalfor a second time.
Melting: chop Choco Soy Tradicionalin desired quantity. Put pieces in a dry bowl. Use a double-boiler or the microwave without overheating.
Double-boiler: the water temperature must be bearable to the touch (approximately 122 F / 50 C). Do not let water overheat or boil. The steam must not reach the chocolate. Stir it gently.
Microwave: use a dry porcelain or glass bowl. Distribute the chopped Choco Soy Tradicionalevenly. Use microwave at medium level for 2 minutes. Stir it slowly, and if the chocolate has not melted yet, leave it for another 20 seconds, once or twice more (if necessary).
Cooling: this steps consists of cooling down the melted chocolate, stirring it gently until it reaches about 85 F (29 C). Put the bowl with the melted Choco Soy Tradicionalinside a bigger bowl with cold water or transfer chocolate to a dry and cold bowl. In case of larger quantities, cool down the melted chocolate on very dry marble stone.
Molding: Choco Soy Tradicionalis ready for molding: candies, lollipops, even chocolate-covered fruits and cookies. Refrigerate the mold (50 F / 10 C) for about 20 minutes (chocolate-covered pieces will dry in about 10 minutes). Should cooling take place during handling, reheat until it reaches about 85 F (29 C).