Ruby Kola

Recipe

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ingredients	preparation
1000g CHR-R35RB1	Melt.
16drop(s) kola nut extract	Mix in.
Pre-crystallise up to 29°C. Fill the bar moulds. Reserve in fridge for about 15 mins. Keep at 20°C for around 30-40 mins. and unmould. Keep at 18°C with a humidity of ±60% ERH.