Barry Callebaut 35% Milk Chocolate 10kg

35% Milk Chocolate

The Barry Callebaut 35% Milk Chocolate 10kg is a premium Belgian milk chocolate couverture with a smooth, balanced flavour profile and versatile medium fluidity, making it suitable for a wide range of pastry, bakery, dessert, and confectionery applications. Known as Recipe N°668 within the Barry Callebaut range, this chocolate combines sweet cocoa notes with creamy dairy richness for a rounded, reliable flavour that works beautifully across both classic and contemporary recipes.

Crafted using cocoa beans sourced from Ivory Coast, Ghana, and Ecuador, the chocolate delivers depth and consistency while maintaining the smooth melt and glossy finish expected from professional couverture chocolate. Its medium fluidity makes it particularly useful for chocolate moulding, ganache, baking, coating, mousses, brownies, cheesecakes, sauces, hot chocolate, frozen desserts, and chocolate decorations.

The flavour profile pairs exceptionally well with ingredients such as blackberry, banana, lavender, pine nuts, caramel, cream, coffee, hazelnut, pistachio, and buttery pastries. Whether used in chocolate cakes, cookies, dessert bars, truffles, or bakery fillings, this milk chocolate provides a balanced cocoa taste without excessive sweetness.

Its large 10kg format makes it ideal for busy bakery production, dessert preparation, confectionery work, and catering kitchens requiring dependable Belgian couverture chocolate for everyday use.

Key Features:

• Belgian milk couverture chocolate.
• Cocoa content: 33.5% minimum dry cocoa solids.
• Milk solids: 14% minimum.
• Fat content: 34.9%.
• Medium fluidity for versatile applications.
• Smooth and balanced milk chocolate flavour.
• Made with cocoa beans from Ivory Coast, Ghana, and Ecuador.
• Suitable for baking, moulding, coating, and ganache.
• Pack size: 10kg.
• Produced using sustainable cocoa.
• Works well in bakery, pastry, and dessert applications.

Recipe Inspiration:

• Milk chocolate brownies with toasted hazelnuts and sea salt.
• Blackberry and milk chocolate tart with lavender cream.
• Belgian milk chocolate cheesecake with biscuit crumb base.
• Chocolate mousse with caramelised banana and pine nut praline.

What does medium fluidity chocolate mean?

Medium fluidity couverture chocolate has a balanced cocoa butter content that makes it suitable for multiple uses including moulding, ganache, baking, coating, and dessert work without being too thick or overly runny.

Why do professional kitchens use couverture chocolate?

Couverture chocolate contains a higher percentage of cocoa butter than standard eating chocolate, giving it a smoother melt, shinier finish, better tempering performance, and improved texture in desserts and confectionery.

Which flavours pair best with milk chocolate?

Milk chocolate works particularly well with fruits such as blackberry and banana, as well as nuts, coffee, caramel, vanilla, and floral ingredients like lavender because its creamy sweetness balances both rich and sharp flavours.

sugar 39,5%; whole MILK powder 23,5%; cocoa butter 20,0%; cocoa mass 16,5%; emulsifier: lecithin <1%; natural vanilla flavouring <1%. Allergen Statement On Pack Fructose Vanilin Lactose​​​​​​​.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.