Sugarflair Chocolate Colour -LIGHT GREEN 35g - Χρώμα σοκολάτας -Ανοιχτό πράσινο

Ανοιχτό πράσινο χρώμα σοκολάτας, χρειάζεται να προθερμανθεί στον φούρνο μικροκυμάτων στα 800W με διαλείμματα των 10 δευτερολέπτων μέχρι να αρχίσει να λιώνει. Ειδάλλως, βυθίστε το μπουκαλάκι μέσα σε ζεστό νερό.

Μάξιμουμ δοσολογία: 0,6γρ ανά κιλό.

Προσοχή! Ενδεχομένως όταν θα ανοίξετε το προϊόν να παρατηρήσετε στην επιφάνειά του σημάδια που θυμίζουν μούχλα. Αυτά τα σημάδια έχουν δημιουργηθεί από τον διαχωρισμό του βουτυρου κακάο, που προκύπτει όταν κρυώσει το προϊόν. Μόλις ακολουθήσετε τις οδηγίες που αναγράφουμε πιο πάνω, το προϊόν θα έρθει στην αρχική του κατάσταση. Εξάλλου η μούχλα εμφανίζεται όταν υπάρχει νερό. Το συγκεκριμένο προϊόν επειδή προορίζεται για σοκολάτα, δεν περιέχει καθόλου νερό.

The Light Green Chocolate Colour from Sugarflair is ideal for your chocolate colouring. The chocolate colour is ideal for decorating your own transfer sheets and adding dramatic colours to chocolate work in general. Made from coloured cocoa butter, this range of fabulous chocolate colourings is specially designed to add vibrancy to chocolate. They are versatile and easy to use, making it simple to create handmade chocolates with a difference. Simply heat them gently in a microwave to melt the colours, then brush the colouring over a chocolate mould or onto an acetate sheet to create colourful designs that will transform your chocolate work.

These work particularly well with white chocolate, producing a vibrant and eye catching burst of colour. Simply mix the colours into tempered white chocolate for an easy way to add a dramatic touch.

Usage Instructions: Remove the lid and microwave on full power (800w) for 10 second intervals until the contents have started to melt. Stir well and repeat until fully melted. Alternatively, melt the colouring by placing the pot in warm water.

Please be aware that the appearance of these colourings inside the pot can cause alarm, due to the "mould like", white markings and circular marks on the cocoa chocolate. We can assure you that these marks are not mould and they are a natural process of separation known as cocoa butter bloom or "fat bloom." This "bloom" is caused during the manufacturing process when the colouring is cooled or tempered causing uneven crystals to form. For mould to grow it requires water and chocolate is classified as anhydrous (does not contain water). If you re-melt the chocolate colouring the marks will disappear and it will work and taste as expected.

Maximum dosage: 0,6g per kg

Ingredients: cocoa butter, colour: E104, E133. E104: may have an adverse effect on activity and attention in children.

This product is: nut-free, suited for vegetarians, suited for vegans.

Net content: 35 g.