Barry Callebaut 35% Milk Chocolate 20kg

35% Milk Chocolate

Barry Callebaut 35% Milk Chocolate 20kg is a smooth and creamy milk couverture chocolate with a balanced cocoa profile and distinctive biscuit notes. Made with 100% pure cocoa butter, this pale milk chocolate delivers a rich dairy flavour alongside a rounded cocoa taste, creating a chocolate that feels both familiar and refined. Its flavour profile combines creamy milk character with subtle toasted biscuit notes, giving depth without overpowering other ingredients.

With high fluidity, this couverture chocolate is designed to perform consistently across a wide range of applications. It melts smoothly for chocolate work and gives reliable results when used for moulding, enrobing, chocolate decorations, ganache, mousses and baking recipes. The balanced cocoa and milk profile also works particularly well alongside ingredients such as caramel, maple syrup, almonds, speculoos biscuits, sesame, banana and citrus fruits such as grapefruit.

Produced using cocoa beans from Madagascar and West Africa, including Trinitario and Forastero varieties, this chocolate also supports sustainable cocoa farming through the Cocoa Horizons programme.

Key Features:

• 20kg bulk format.
• 35% minimum cocoa solids.
• 29% minimum milk solids.
• 38% fat content.
• High fluidity rating for smooth processing.
• Made with 100% pure cocoa butter.
• Made with natural vanilla.
• Cocoa beans sourced from Madagascar and West Africa.
• Supports the Cocoa Horizons sustainability programme.

Recipe Inspiration:

• Pair the biscuit notes of the chocolate with crushed speculoos biscuits and a smooth chocolate filling for a rich dessert with warming spice flavours.
• Create moulded chocolates filled with salted caramel and almond praline for a classic flavour combination.
• Use melted chocolate within cake batter and frosting, layered with fresh banana and caramel sauce.
• Combine with maple syrup and toasted sesame seeds for a lighter dessert with sweet and nutty flavours.

Why does couverture chocolate contain more cocoa butter?

Couverture chocolate contains a higher cocoa butter content than standard chocolate, which creates a smoother texture and better flow when melted. This gives a glossy finish and cleaner results for coating, moulding and fine chocolate work.

Why does chocolate fluidity matter?

Fluidity affects how chocolate behaves when melted. Higher fluidity chocolate spreads more evenly, creates thinner shells for moulded chocolates and provides more controlled coating and dipping performance.

How do biscuit notes affect the flavour of chocolate?

Biscuit notes create gentle toasted and caramel-like flavours that add depth to chocolate. They pair particularly well with warming spices, nuts and sweet ingredients without overwhelming the chocolate itself.

Ingredients:

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.