FuFann Chocolate Spread
Product Number:

● Description

‧ FuFann Chocolate Spread
‧ High percentage of cocoa from Ghana. 
‧ Truly rich, aromatic and smooth taste.
‧ A real pleasure of taste.
‧ 100% made in Taiwan.

● Ingredient

Canola Oil, Sugar, Lactose, Cocoa Powder, Cocoa Fat, Milk Powder, Palm Oil, Soybean Lecithin, Vanilla.

● NET WT.

250G

● Shelf Life

18 Months

● How to Use

Bake your bread for 2~3 mins at 180℃, spread your paste (20g) on it, and enjoy the delicacy!

● Storage Methods

‧ Store at room temperature. 
‧ Put in a dry and cool place. 
‧ Lid tightly closed after using.
‧ Away from heat to prevent the effects of the taste. 
‧ Don't refrigerate it as it will become harder and difficult to spread.

Strength

 ISO22000:2005, HACCP certifications.

 No preservatives, No Cholesterol or TBHQ.

 Vegetarian (Vegan)

 Goes with everything: bakery, topping for toast and bread, stuffing for pastries, sandwich and cookie making.

SGS Test Report
Certificate
Award In The World
Chocolate Nougat

 chocolate cowcandy

Ingredients
  • Milk Ice Cube:200g
  • Milk:25g
  • Chocolate Syrup:50g
  • OREO:4 pieces
  • Vanilla Ice Cream:1 scoop
  • Almond Flake:Proper amount
➳ Method
  1. Roast the almond nuts in an oven at 150°C for 15 minutes. After 15 minutes, keep the roasted almond nuts warm in the oven.
  2. In a saucepan, melt the unsalted butter and marshmallow over low heat until fluid.
  3. When the marshmallow is almost melted, add the chocolate spread, stir well and then turn off the heat.
  4. Pour the milk powder into the saucepan, stir well, and add the almond nuts and OREO (slightly smash the OREO cookies in advance).
  5. Pour the mixture onto the baking mat, knead with hands until properly combined, and roll the mixture with a rolling pin to preferred thickness.

Chocolate Puff

 chocolate puff

✿ Chocolate cream Ingredients
  • Cream:80g
  • Chocolate spread:60g
✿ puff Ingredients
  • Water:63g
  • Salt:1g
  • Butter:38g
  • Bread flour:50g
  • Egg(s):90g

➳ Chocolate cream Method

  1. Pour the cream in a large bowl and stir until well blended.
  2. Add the chocolate spread and stir until well combined. Place the mixture in the fridge for later use.
➳ puff Method
  1. In a saucepan, heat the water, salt and butter to the boil.
  2. Add the bread flour and stir until the mixture is well blended and can be pulled away easily from the sides of saucepan. Place the mixture in a steel pot.
  3. Stir the mixture with a paddle, add the eggs separately and stir well between each addition.
  4. Add the eggs and stir until the batter gets properly thick (which means you may not use all of the eggs)
  5. Stir the batter until it is smooth and firm enough to remain a glossy triangle when the paddle is lifted.
  6. Fill the pastry bag with the batter. On a baking tray, squeeze the batter into puff balls of 3cm diameter and leave 3cm distance between each ball.
  7. Place the baking tray in an oven at 180°C /200°C for 15 minutes.
  8. Take the tray out, turn it around and bake in an oven at 200°C /150°C for another 5 to 8 minutes.
  9. Remove the puffs from the tray and let them cool at room temperature. Fill the puffs with chocolate cream mixture you prepared earlier.

 

Chocolate Marshmallow Toast

 chocolate marshmallow

✿ Ingredients
  • Toast:2 pieces
  • Marshmallow:Proper amount
  • Fufann Chocolate Spread:Proper amount
  • Butter:A few
➳ Method
  1. Spread the chocolate spread on the toasts.
  2. Fill one side of both toasts with marshmallow.
  3. In a saucepan, melt the butter.
  4. Fry the toasts until both sides of each become golden and the marshmallow melts.