MELTING COMPOUND WAFERS IN A MICROWAVE: set 50% power and microwave in 30 second intervals stirring in between each time setting until the coating is a liquid.

Moulding with Compound Coatings

CHOCOLATE MOULDS SHOULD BE ROOM TEMPERATURE, CLEAN AND DRY

• Melt milk coating completely so that it is flowing and smooth - do not exceed 105F as this temperature will start the breakdown of the lactose i the milk which will cause the compound to become thick and gummy.
• Cool the milk coating to 87F.
• Pour liquid milk compound coating into the chocolate moulds. Gently tap the moulds a few times to remove any possible air bubbles.
• Chilling the moulds in a refrigerator will produce a glossy shine in the coating.
• After 8 minutes being chilled, remove the mould and tap them flat, facing down - this will release the milk cocoa candy. If they do not release easily, chill the mould 5 minutes longer and then try again. They candy should release easily.

• Use the compound when it is flowing and liquid.
• Decorate into chocolate moulds, chill to set and then paint the moulds again if creating multiple types or layers for the look.
• Reheat the coating as needed while using - but only in short bursts so as not to burn the milk.
• Use flavorings with compound that are oil based. Water base flavoring will cause both chocolate and compound to seize up and become a clump.
• Never mix in the same melted mass cocoa butter chocolate with compound coating. Cocoa butter will not mix with palm butter and the combination will create a grainy mixture.

Hand Dipping Chocolates in Milk Confectionery Coating

• 62F is the ideal room working temperature when dipping chocolate truffles (truffle centers are best chilled to 65F for dipping to minimize cracking of the coating).
• Clusters and fresh fruit should not be pre-chilled when dipping (dip at room temperature).
• Cool dipped candies on parchment or wax paper in the refrigerator

Brazilian Style Milk Compound Confectionary Coating

Discs

 *Nutrient content information is indicative of composition but not intended as definitive or complete. It is not intended for use in determining specific nutrient labeling values in finished products containing this ingredient as the responsibility for determining label information lies with the finished product manufacturer. Organic matter such as contained in products of this nature is subject to variation in nutritional composition. We disclaim any and all warranties, whether express or implied, including the implied warranty of merchantability. Our responsibility for claims arising from breach of warranty, negligence or any other cause shall not include consequential, special or incidental damages, even if we have been made aware of the possibility of such damages, and is limited to the purchase price of the product. None of the statements made herein shall be construed as a grant, either express or implied, of any license under any patent held by Santa Barbara Chocolate or other parties.