Instructions for use:
Melt chocolate at 40-45 ° C, let it cool down to approx. 34 ° C at room temperature, add cocoa butter, approx. 10 g per kg. Mix well. It is ready to use at 29-32 ° C.
As a gelatine substitute:
E.g. for 1 liter of cream, warm up 100 ml of cream and dissolve 50-60g of cocoa butter in it, then whip everything together with the rest of the cream.
