How to do it:
1. Boil the water and sugar.
2. Add in the glucose.
3. Turn off the heat and add the bloomed gelatin and condensed milk.
4. Pour the mixture over the Bakels Pettina Light Chocolate NT.
5. Add the colourant and emulsify.
6. Strain using 2-3 sifters before using.
7. Use at 35°C.
A non-tempering compound light chocolate used for coating, dipping and decorating bakery and confectionery products
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