DO & DON’T

about handling of Chocolate or Compound Coatings

DO

Storage :

• temperature at 20 to 25 ° C
• relative humidity 60% max
• away from undesirable odour such as spices, chemicals etc.

 Melting :

• use double boil bowl or water bath
• heat water to 60 ° C
• melt chocolate or coating inside bowl with constant stirring
• chocolate is ready for tempering when its temperature reaches 45 - 50 ° C
• compound chocolate is ready for use when its temperature is at 42 - 45 ° C
• if microwave oven is used for melting, set microwave oven at 50% (medium) for 2 to 4 minutes; stir after half time

 DON’T

• heat chocolate or coating over direct fire
• let water or condensate from the steam or water bath gets into the chocolate or coating during melting process and applications