The taste is comparable to pure tempered chocolate, and the chocolate has a crisp texture.
Sugar; Vegetable fat; Hydrogenated vegetable fat; Whey permeate powder; Full cream milk powder; Emulsifier: lecithin (soy); Stabiliser: sorbitan tristearate; Emulsifier: Polyglycerol polyricinoleate; Vanillin
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)