Dr. Oetker Scotbloc Milk Chocolate Bars - 1x750g

Product Information

these bars are generally appreciated by the young and children, but it would also be appreciated by adults and all age groups.

Scotbloc Milk Chocolate Flavoured Bar Dr Oetker Professional Scotbloc Milk Chocolate Flavoured Bar

Created in 1947, Scotbloc were the very first chocolate flavour cake covering and remains the nation's favourite today. Ingredients Sugar, Vegetable Oil (Palm), Whey powder (MILK), WHEAT flour (with Calcium, Iron, Thiamin (B1), Niacin (B3)), Fat Reduced Cocoa Powder(6%), Emulsifiers: SOYA Lecithin, Polyglycerol Polyricinoleate Natural Flavouring. also, to hasten the process of cooling in the refrigerator, you can deep freeze for 15 to 20 minutes. Sugar, vegetable oil (palm), whey powder ( MILK), WHEAT flour (with calcium, iron, thiamin (B1), niacin (B3)), emulsifier ( SOYA lecithins), flavouring. maybe if it was just the coconut or even the chocolate bars, it may not have got the same attention.For best results when covering and moulding place finished items in a refrigerator until setWARNING: Chocolate may become very hot! The coating requires no tempering and can be used over a wide temperature range, making it practical and versatile for a perfect finish. Put your melted white Scotbloc Drops in a piping bag and pipe lines across the top of your traybake. Sugar, Vegetable Oil (Palm), Whey powder (MILK), WHEAT flour (with Calcium, Iron, Thiamin (B1), Niacin (B3)), Fat Reduced Cocoa Powder (6%), Emulsifiers: SOYA Lecithin, Polyglycerol Polyricinoleate; Natural Flavouring.

Scotbloc Plain Chocolate Flavoured Dr. Oetker Professional Scotbloc Plain Chocolate Flavoured

firstly, i have used the combination of coconut, milk and sugar which is the ideal combination for this recipe.there were specific and particular bars which i was keen and interested in and bounty bars were one of them. Oetker Fine Cooks' Chocolate is perfect for cooking as it melts smoothly and evenly and is ideal for use as an ingredient, covering or decoration.