Used by pastry chefs to aid in the melting of carob, chocolate, or yogurt coatings. It will help make the coatings smooth and easier to pour into molds or will thin for ease in dipping and coating.
Recomended Usage: 1 to 2 tbsp / pound of melted chocolate or carob or yogurt.
Add a little at a time in the melting process, stir between each addition, until you have your desired consistency.
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