The taste is comparable to pure tempered chocolate, and the chocolate has a crisp texture.
Sugar; Vegetable fat; Hydrogenated vegetable fat; Cocoa powder processed with alkali; Emulsifier: Lecithin (Soy); Stabiliser: Sorbitan tristearate; Emulsifier: Polyglycerol polyricinoleate; Vanillin; Salt
Store in cool dry place
It can be directly heated and dissolved in water to make glaze and other decorations. (Note: Avoid heating the temperature too high to avoid clumping of the chocolate)