L'etoile Chocolate Spread, PMC's most recent product, is a sublime blend of the purest chocolate with rich hazelnut, and no preservatives.  
 

Try our new Real Cocoa Butter Chocolate Block 0.250gr for cooking no coloring, no artificial flavors, no preservatives  
 

June 28-30/2015

PMC will participate in Fancy Food Show 2015 in New York

April 2015

PMC participated in Sial Exhibition 2015 in Toronto

April 2014

PMC participated in Sial Exhibition 2014 in Montreal

February 2014

PMC participated in Gulf Food Exhibition 2014 in Dubai
 
















      Royal

 Description: - Real Chocolate based on cocoa butter and cocoa mass
- Royal Real Cocoa Butter Dark Chocolate 70%
- Royal Real Cocoa Butter Dark Chocolate 63%
- Royal Real Cocoa Butter Dark Chocolate 55%
- Royal Real Cocoa Butter Milk Chocolate
- Royal Real Cocoa Butter White Chocolate

 Working   Instructions: White Chocolate Working advice:
Melting: : Melt the chocolate at a temperature of 40-45C (104-113F) in a Microwave or Bain-marie.
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Tempering: Temper on a marble table. Melt the chocolate by 40-45C (104-113F). Spread 2/3 of the chocolate on a marble table
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To cool down to 27C (80.6F). Spread and scrape the chocolate continuously. Once cooled, mix the chocolate vigorously with the remain of the hot chocolate to obtain a final temperature not exceeding 28-29C (82.4-84.2F).

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Milk Chocolate Working advice:

Melting: Melt the chocolate at a temperature of 40-45C (104-113F) in a Microwave or Bain-marie.
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Tempering: Temper on a marble table. Melt the chocolate by 40-45C (104-113F). Spread 2/3 of the chocolate on a marble table
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To cool down to 28C (82.4F). Spread and scrape the chocolate continuously. Once cooled, mix the chocolate vigorously with the remain of the hot chocolate to obtain a final temperature not exceeding 29-30C (84.2-86F).

Dark chocolate Working advice:
Melting: Melt the chocolate at a temperature of 40-45C (104-113F) in a Microwave or Bain-marie.
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Tempering: Temper on a marble table. Melt the chocolate by 40-45C (104-113F). Spread 2/3 of the chocolate on a marble table
-

 

To cool down to 28C (82.4F). Spread and scrape the chocolate continuously. Once cooled, mix the chocolate vigorously with the remain of the hot chocolate to obtain a final temperature not exceeding 29-30C (84.2-86F).

 Size:   Total Weight: 2500 gr.
Total Weight: 250 gr.

 
 Storage:   Chocolate must be stored at a temperature of 18-20C(64-68F), with a relative humidity < 60%. Avoid exposure to sunlight or any external smells.

     Classic

 Description: - Compound coating based on replacement of fats and cocoa powder, can be used for enrobing of cakes, pastry and petits-fours, for brushing dough shells.
- Classic Compound Dark Chocolate
- Classic Compound Milk Chocolate
- Classic Compound White Chocolate

 Working   Instructions: No Tempering needed.
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Melt the chocolate to a temperature of 45C (113F). Stir frequently during the melting process. Once the working temperature of 35-40C (95-104F) is reached the goods can be coated or dipped.

 Size:   Total Weight: 2500 gr.
Total Weight: 250 gr.

 
 Storage:   Cool & Dry at 15 18C (59 -65F) . Avoid exposure to sunlight or any external smells.

     Delight

 Description: - Compound coating based on replacement of fats and cocoa powder, can be used for enrobing of cakes, pastry and petits-fours, for brushing dough shells.
- Delight Compound Dark Chocolate
- Delight Compound White Chocolate
- Delight Compound Milk Chocolate

 Working   Instructions: No Tempering needed.
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Melt the chocolate to a temperature of 45C (113F). Stir frequently during the melting process. Once the working temperature of 35-40C (95-104F) is reached the goods can be coated or dipped.

 Size:   Total Weight: 2500 gr.
Total Weight: 250 gr.

 
 Storage:   Cool & Dry at 15 18C (59 -65F) . Avoid exposure to sunlight or any external smells.

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