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Harald Confectioner milk chocolate bar, ideal for you who make and sell truffles, honey bread, Easter eggs and bonbons. Each square of the milk chocolate-flavored fractional coverage bar weighs, on average, 105g. With it, you can make cones for bonbons and truffles without needing to season, just melt and use! It is more resistant to heat, and to obtain a stable and shiny crystallization, refrigerate between 8ºC and 10ºC, right after molding.

Harald’s white chocolate confectioner coating is ideal for faster and more agile preparations, since it does not require tempering for production in bakeries, pastry shops, buffets, meeting the high demand. It melts perfectly adding flavor and texture to your cakes, pies, dip your truffles, bonbons, cones, desserts and much more, ensuring a perfect finish.

To extract zest directly from the bar, gently heat its surface to between 27°C and 29°C by placing it near the oven or in the hottest spot in the kitchen. For round shavings, use a metal rim or cookie cutter, starting at the side of the bar and pulling from end to end. Remove the shavings in sequence, keeping the surface always uniform.