DIETEIC CHOCOLATE

Van Leer products ore manufactured to the highest quality standards to include flavor, smoothness and workability. In reselling Van Leer Snape care should be taken to identify finished product correctly co there in no confusion between the vegetable fat products and chocolate products which contain cocoa butter.

HANDLING PROCEDURE:

For beet results, melt all our Renaissance III Snaps at 105 to 110 deg. F.; do not heat over 115 deg F. Cool and stir and run at 95 to 100 deg. F. A double boiler in preferred for home use. Microwave works well on low or defrost with a turn table being a definite advantage. DO NOT SCORCH. Then simply mold. Refrigerate, and demold once set. Thin eliminates the tempering step and will give you fine tasting, stable and quality looking product.

STORAGE PROCEDURE:

For best results, store away from humidity and odors at 65 to 70 deg. F. DO NOT REFRIGERATE.

NOTE:
If product develops a slight white cast (bloom) due to poor
storage conditions, simply bring the temperature in storage
up to 75 to 80 deg. F. and product will return to its
natural shine. Return to normal storage conditions.

VAN LEER RENAISSANCE III SNAPS STATEMENT OF INGREDIENTS:

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RENAISSANCE III SUGAR FREE WHITE - Item #73-231
Maltitol, Fractionated Palm Kernel Oil, calcium Carbonate, Butter Oil, Polydextrose, sodium, Caseinate, Lecithin (an emulsifier), Natural and Artificial Flavors.

RENAISSANCE III SUGAR FREE MILK - Item #73-211

Maltitol, Fractionated Palm Kernel Oil, Alkalized Cocoa, Calcium Carbonate, Butter Oil, Sodium Caseinate, Lecithin (an emulsifier), and Vanillin (an artificial flavor).

RENAISSANCE III SUGAR FREE DARK SNAPS: Item #73-221

Maltitol, Frectioneted Palm Kernel Oil, Natural and Dutched Cocoa Powder, Butter Oil, Glycerol Lecto Esters, Lecithln (an emulsifier), and Vanilla.

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