Milk melting or moulding compound chocolate 500g

Milk melting or moulding compound chocolate 500 grams. A perfect melting chocolate for moulding in chocolate moulds or using in baking

A high quality compound chocolate that has been a favourite with Kiwicakes customers for years

Store in a cool dry place away from sunlight.

Once the chocolates are made up from these chocolate buttons the chocolates will then taste great for 3 months.

Melt compound chocolate gently using a microwave (50% power, 30-second intervals, stirring in between) or a double boiler with low, simmering water.

Avoid overheating and contact with water to prevent seizing. Compound chocolate does not require tempering. 

Key Tips for Success

• Microwave: Use a heatproof bowl (avoid glass as it over heats easily), heating at 50% power for 30-second intervals, stirring well between each, until mostly melted. Stir to finish the melting
• Double Boiler: Place chocolate in a bowl over a pot of, but not touching, simmering water. (Do not allow the water to boil, as this will casue the chocolate to burn/seize)
• Avoid Water: Keep all tools dry; even a drop of water can cause the chocolate to seize and become lumpy.
  Thinning: If the chocolate is too thick, add a small amount of oil