Guittard White Chocolate White Coating

Sold out
Compounds are an extremely easy-to-use compound/confectionery coating chocolate used for all kinds of modeling, melting uses, enrobing and other dipping. What’s the best way to store ?

Always store chocolate in a dry dark place at a temperature of 53.6°F to 60.8°F. Never in the refrigerator. Also avoid temperature shocks of more than 50°F. If not, your chocolate might develop a white sheen (bloom). This does not affect the taste, but admit it: a dark, shiny good looking praline or chocolate bar looks far more tempting.
Never store chocolate alongside strong-smelling food, such as: onions, garlic, or even detergent. Chocolate absorbs odors very easily and this could affect the sublime taste of your favorite treat.
The best temperature to consume chocolate is at 64.4°F to 69.8°F. At this temperature, chocolate remains crunchy, yet is ready to fully release all of its flavors and aromas in your mouth. So always give chocolate the time to acclimatize from its storing temperature to room temperature.