Harald Top Milk Chocolate
The Top line is the only fractionated coating that guarantees a flavor and texture closer to pure chocolate. Developed to bring more ease to confectionery, it is a base ingredient for preparing fillings, cake toppings, pies, ice creams, ganaches, truffles, Easter eggs, and delicious honey cakes. Easy and practical, just melt and coat your products; quick drying.
Usage Indication:
Ideal for producing honey cakes, bonbons, truffles, fruit skewers, and various other types of coatings.
Features:
Does not require tempering;
Molds and unmolds faster;
The drop versions speed up work as they don't need to be chopped.
Melting in a bain-marie:
Place the bowl in a pot with heated water, but still touchable (do not let the water boil), and keep the stove flame off.
The fit should be very snug to prevent steam contact with the chocolate or coating;
Stir gently until the product is completely melted and the temperature is between 45 °C and 50 °C.
Melting in the microwave:
Use your appliance's medium power (50%);
Melt for 1 minute at a time, stirring well each time, until the chocolate or coating is completely melted (between 45 °C and 50 °C);
Never use the maximum power of your microwave.
Be careful with moisture:
Chocolates and coatings become pasty if they come into contact with moisture (water or steam);
Therefore, the entire environment and utensils must be very dry;
Do not use freshly washed knives, cutting boards, spatulas, bowls, or spoons and avoid preparations that use water (such as coffee or beans) while working;
Any steam can interfere with the fluidity of your chocolate or coating.
Control the temperature:
The chocolate or coating must reach at least 45 °C for all small particles to be truly melted;
However, overheating must be avoided;
High temperature and direct heat can burn the product's sugar, forming lumps and changing the texture of the chocolate or coating;
Therefore, control with a thermometer so that the process is slow and gentle and the product does not exceed 50 °C;
The culinary thermometer is your great ally, use it!
Molding:
Makes shells for bonbons and truffles without tempering; just melt and use!
Ideal for warmer regions of Brazil, as it is more heat-resistant.
For stable, shiny crystallization, refrigerate between 8 °C and 10 °C immediately after molding.
Coating:
Coats honey cakes and fruits and covers cakes and pies with more heat resistance!
Just melt and use: No tempering is necessary.
Immediately refrigerate the coated pieces between 8 °C and 10 °C, ensuring a shiny, blemish-free appearance.
Making Doughs:
Combined with flour and eggs, it facilitates the preparation of sweet doughs, such as those for cakes and breads, replacing part of the butter and sugar in the preparation.
Thus, in addition to reducing the quantity of these ingredients, it brings softness and adds chocolate flavor!
Making Truffle Fillings:
Make fillings with more practicality and durability using only the product and fruits, dispensing with cream!
Use 3 parts melted product to 1 part juice or puree of acidic and fragrant fruits, such as passion fruit and lemon.
Correct Temperature:
During melting, ensure the coating does not exceed 50 °C, the temperature at which sugar begins to burn, compromising fluidity.
Coat honey cakes, truffles, or mold bonbons and Easter eggs between 38 °C and 42 °C.
Then, refrigerate the pieces until they dry or until the mold becomes opaque, ensuring shine and stability.
Always use a culinary thermometer to ensure correct handling.
Ingredients:
Sugar, vegetable fat, cocoa powder, skimmed milk powder, emulsifiers: soy lecithin (INS322) and polyglycerol polyricinoleate (INS 476) and synthetic flavoring identical to natural.
CONTAINS LACTOSE.
GLUTEN-FREE.
"ALLERGY ADVICE: CONTAINS MILK AND SOY DERIVATIVES."