Sugar, fractionated vegetable fat, cocoa powder, cocoa liquor, soy lecithin emulsifiers (INS 322), polyglycerol polyricinoleate (INS 476) and flavors.
Microwave: Cut the desired amount of topping in a container. Bake in microwave on medium/low. Every 30 seconds remove the container from the microwave and stir with a spoon. Repeat the operation until it has completely melted. The temperature must be between 45º and 50°.
Maria Bath: Heat a pot of water and turn off the heat when it starts to boil. Maintain the temperature between 45º and 50°. Pour the desired amount of topping in a dry container and place in water bath. Do not place lid on top to prevent water bubbles fall inside the frosting. Stir until the complete melting.