PME Candy Buttons – Milk Chocolate (340 g / 12 oz)
The taste of milk chocolate, the simplicity of a perfect fondant.
The PME Candy Buttons Milk Chocolate combine the indulgence of a vanilla-cocoa flavor with a melting and shiny texture, ideal for coating, dipping, or molding effortlessly.
A fluid and shiny coating
These PME discs melt evenly to offer a smooth and creamy texture, without the need for tempering.
They are perfect for:
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Dip your cake pops, fruits, or marshmallows
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Coat a cake or cookies
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Make molded shells for confections
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Create a decorative dripping effect on your entremets
Thanks to their stable formula, they do not harden too quickly and retain a nice shine once cooled.
Easy and quick to melt
Two simple methods:
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In the microwave: 30 seconds at medium power, stir, then heat in 15-second intervals until a smooth texture is obtained.
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In a double boiler: let melt gently for 5 to 8 minutes.
Once cooled, Candy Buttons can be remelted several times without loss of quality.
A sweet and balanced flavor
The milk chocolate flavor enhanced with a touch of vanilla offers a harmonious taste, perfect for creative pastry and cake design.
Their chocolate brown shade provides a natural and professional finish to all your preparations.
Ingredients
Sugar, palm fat, cocoa powder, whey powder (milk), skimmed milk powder, emulsifiers (E322, E476), flavors.
May contain: soy, peanuts, and tree nuts.
Average nutritional values per 100 g
| Value | Per 100 g |
|---|---|
| Energy | 2260 kJ / 540 kcal |
| Fats | 34 g |
| of which saturated fatty acids | 31 g |
| Carbohydrates | 58 g |
| of which sugars | 57 g |
| Proteins | 3 g |
| Salt | 0.1 g |
Usage tips
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Do not overheat: the texture must remain fluid and homogeneous.
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To lighten the color, add white Candy Buttons.
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For shiny decorations, pour on surfaces at room temperature.
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Storage: in a dry place, away from heat and humidity.
Net weight: 340 g
Flavor: Vanilla and cocoa
Origin: Portugal
Why choose PME Candy Buttons?
Because they allow for a professional result without the constraints of classic chocolate.
No tempering, no crystallization: only a quick melting, a smooth texture, and a brilliant finish.
The Candy Buttons PME have become the ally of modern pastry chefs, a simple, effective, and always successful solution.
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