Description
callebaut chocolateIngredientscallebaut chocolateDirectionsMelt chocolate in a double boiler or microwave, stirring occasionally until smooth. For tempering, cool the chocolate to 82°F (28°C), then heat it back up to 90°F (32°C), and finally cool it to 88°F (31°C) while stirring. Use immediately for a smooth, glossy finish.Manufacturer Contact Informationcallebaut
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