Storage Conditions: Dry and cool (68- 72ยบF, 20- 22ยบC)
Store in a dry place, away from foreign odors and protected from direct sunlight.
To use as COATING: Melt to 113ยบF/ 45ยบC with indirect heat and continuous agitation. Add 10-25% vegetable fat/oil to achieve desired fluidity. Maintain at 98-103ยบF/ 36-39ยบC while working. For best shine, cool in forced cold air (refrigerator) at 40-45ยบF/ 4-7ยบC until coating is completely set. The colder, the better! To use as CHOCOLATE for molding, decorations, etc: NO TEMPERING NEEDED. Melt to 113ยบF/ 45ยบC with indirect heat and continuous agitation. Maintain at 98-103ยบF/ 36-39ยบC while working. For best shine, cool in forced cold air (refrigerator) at 40-45ยบF/ 4-7ยบC until coating is completely set. The colder, the better! To use as CHOCOLATE for ganaches, mousses, creams: NO TEMPERING NEEDED. Melt to 113ยบF/ 45ยบC with indirect heat and continuous agitation. Use according to your recipe.