Bellaria Milk Couverture Chocolate 34.5% Cubes

Name: Bellaria Milk Couverture Chocolate 34.5% Cubes
SKU: G25436
Availability: OutOfStock

2 variants

Description

High-quality milk couverture chocolate featuring a 34% cocoa content, providing a smooth, creamy texture and a balanced sweetness.

These versatile cubes are specifically designed for professional application, offering excellent fluidity for moulding, enrobing, and creating decadent ganaches. The convenient cube format ensures easy weighing and melting, making it an essential ingredient for chocolatiers and bakers crafting premium confectionery and desserts.

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

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Weight

SKU	Weight	Price
G25436	4 kg	Log in for price
G25533	10 kg	Log in for price

2 variants

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

Open a trade account Log in

Weight

SKU	Weight	Price
G25436	4 kg	Log in for price
G25533	10 kg	Log in for price

2 variants

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Need the full allergen declaration before you order? Call our sales advisors on 07931 146 494 or 07950 634 720, or see Contact.

Product information

Variant

The label on the product you receive takes precedence.

How to use

Red velvet-sprayed entremet with chocolate decorations made with Bellaria milk couverture chocolate 34.5%

Intended use: For coating bakery and pastry products (such as sponge with jelly, biscuits, gingerbread).
Intended use: For moulding bars, chocolate bars and praline shells.
Intended use: For coating dried fruit such as California prunes or apricots.
Intended use: As an addition to chocolate mousses, ganaches and cream fillings for cakes and gateaux.
Intended use: Sectors: pastry shops, ice cream parlours, confectionery industry, ice cream industry
Intended use: For dragée coating of dried fruit and nuts and small confectionery centres.
Intended use: For confectionery centres of various shapes: jellies, marshmallows, nut-paste blocks, slices.
Intended use: Applications: decorations, dragée coating, ice cream mass, cream fillings, mousses and ganaches, coating, pralines, bars
Intended use: As an addition to cakes such as brownie or murzynek.
Intended use: The cube form is also attractive as a single-portion snack with coffee.
Intended use: For hand-making chocolate decorations.
Instructions: On a manufactory scale: melt at 45-50°C.
Instructions: Use the chocolate according to its purpose: moulding bars and praline shells, coating pastry, bakery and confectionery products, making hand decorations – rolls, lattices, inscriptions or chocolate drawings.
Instructions: On a craft scale: in a water bath, where the bath water temperature should not exceed 70°C.
Instructions: Chocolate warmers (e.g. bain-marie type) can also be used for melting.
Preparation: On an artisan scale: in a water bath, where the bath water temperature should not exceed 70 °C.
Preparation: On a manufacturing scale: melt at 45–50 °C.
Melting temperature: 45–50 °C
Tempering temperature: 30–32 °C

Storage

Storage: Store in a dry, ventilated room free of foreign odours, away from heat sources, at 12–18 °C, at relative humidity RH <75%, in undamaged packaging for 18 months.
Temperature: 12–18 °C