CHOCOFILL™ TC 70 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties and prolongs storage stability. It has a high cocoa butter tolerance, hence you can use it in recipes based on chocolate and have the possibility to use cocoa butter or rework in the fillings. As it is based on non-lauric raw materials, it offers the flexibility to use different kinds of ingredients in the filling without any risk of soapy flavor. It can be used in pralines and filled bars, for cool-melting fillings and fillings with high amounts of cocoa butter and/or nut paste.