Harald Top Milk Chocolate

The Top line is the only fractionated coating that guarantees a flavor and texture closest to pure chocolate. Developed to make baking easier, it's a base ingredient for preparing fillings, cake toppings, pies, ice cream, ganache, truffles, Easter eggs, and delicious honey cakes. Easy and practical, simply melt and coat your products; quick drying.

Indications for Use:
Ideal for making honey cakes, chocolates, truffles, fruit on a stick, and various other types of coatings.

Features:
It does not require thermal shock;
It molds and unmolds more quickly;
The dropper versions speed up the process because they don't need to be chopped up.

Melting in a double boiler:
Place the bowl in a pan of warm water that is still comfortable to the touch (do not let the water boil), and keep the stove flame off.
The fit should be very tight to prevent the steam from coming into 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 the medium power setting (50%) of your device;
Melt in 1-minute intervals, stirring well, until the chocolate or coating is completely melted (between 45°C and 50°C);
Never use the maximum power setting on your microwave.

Beware of moisture:
Chocolates and coatings become mushy if they come into contact with moisture (water or steam);
Therefore, the entire environment and utensils must be completely 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 you are working;
Any steam can interfere with the fluidity of your chocolate or frosting.

Control the temperature:
The chocolate or coating must reach at least 45°C so that all the small particles are completely melted;
However, overheating must be avoided;
High temperatures and direct heat can burn the sugar in the product, forming lumps and changing the texture of the chocolate or coating;
Therefore, use a thermometer to ensure the process is slow and gentle, and that the product does not exceed 50 °C;
A cooking thermometer is your best friend, use it!

Molda:
Make chocolate shells for candies and truffles without the need for tempering; simply melt and use!
Ideal for the warmer regions of Brazil, as it is more resistant to heat.
To obtain stable and glossy crystallization, refrigerate between 8°C and 10°C immediately after molding.

Lard:
It coats honey cakes and fruits, and covers cakes and pies with greater heat resistance!
Simply melt and use: No tempering required.
Immediately place the bathed pieces in the refrigerator between 8°C and 10°C, ensuring a shiny, spotless appearance.

Makes Pasta:
Combined with flour and eggs, it makes it easier to prepare sweet doughs, such as those for cakes and breads, replacing some of the butter and sugar in the preparation.
So, in addition to reducing the amount of these ingredients, it adds softness and enhances the chocolate flavor!

Makes Truffle Filling:
Make fillings more easily and with a longer shelf life using only the product and fruit, eliminating the need for cream!
Use 3 parts melted product to 1 part juice or puree of acidic and fragrant fruits, such as passion fruit and lemon.

Right Temperature:
During melting, ensure the coating does not exceed 50°C, the temperature at which the sugar begins to burn, compromising fluidity.
Bake honey cakes, truffles, or mold chocolates and Easter eggs at temperatures between 38°C and 42°C.
Next, refrigerate the pieces until they dry or until the mold becomes opaque, ensuring shine and stability.
Always use a cooking thermometer to ensure proper handling.

Ingredients:
Sugar, vegetable fat, cocoa powder, skimmed milk powder, emulsifiers: soy lecithin (INS322) and polyglycerol polyricinoleate (INS 476) and artificial flavoring identical to natural.

CONTAINS LACTOSE.
GLUTEN-FREE.
"ALLERGENS: CONTAINS MILK AND SOY DERIVATIVES."