Chocolate Coating – Where only pralines, unfortunately, may dive in.
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Chocolate and milk chocolate coatings must contain a total fat content (cocoa butter and milk fat) of at least 31%. These are used as base products to coat pralines and other products containing chocolate. Coatings are usually delivered in block form. For processing, they must be liquefied and kept at a moderate temperature. Coatings are, in their melted forms, usually somewhat thinner than chocolate.
