Here are some tips and tricks for using CHOCOLATE SCHMEAR, HAZELNUT PRALINE and PISTACHIO PASTES. Scroll down to read more and see the accompanying photographs.
Our Chocolate Schmear is dense and fudge-like. It is quite solid at cooler temperatures such as in a cold kitchen or pantry. In such conditions we recommend that the Chocolate Schmear be gently heated especially if you plan to use it as a frosting on a cake.
To heat the Schmear: Transfer the Schmear into a microwave-safe bowl. Heat the Schmear in 15 second bursts until it is soft enough to spread. Heating it no hotter than 175°F should produce the best results. (The Schmear-filled bowl may also be placed over a pot of simmering water to heat.)
HAZELNUT and PISTACHIO PASTES
Oil separation occurs naturally in our Hazelnut and Pistachio Pastes because they do not contain stabilizers. Don’t be frightened. The oil is easily stirred back into the paste.