In reselling Van Leer Snape care should be taken to identify finished product correctly co there in no confusion between the vegetable fat products and chocolate products which contain cocoa butter. For beet results, melt all our Renaissance III Snaps at 105 to 110 deg. F. A double boiler in preferred for home use.
Microwave works well on low or defrost with a turn table being a definite advantage.
Then simply mold. Refrigerate, and demold once set. Thin eliminates the tempering step and will give you fine tasting, stable and quality looking product. For best results, store away from humidity and odors at 65 to 70 deg. F. and product will return to its natural shine.