Description
Malchoc-D-123 — sugar-free dark couverture (maltitol) for moulding, enrobing & ganache
Professional dark chocolate couverture sweetened with maltitol for projects that need a sugar-free label without compromising gloss, snap or cocoa character. Stable in temper, clean flavour, and reliable flow for thin shells, enrobing, ganache, mousses and glazes. Supplied as 1 × 5 kg; sold per 5 kg pack.
Applications & menu ideas
Moulding & bars
Thin, even shells with quick contraction and clean demould; polish to uniform sheen.
Bonbons & enrobing
Fluid coat for pralines/truffles; balances sugar-free nut pastes and fruit gels.
Ganache & mousse
Stable emulsions; adjust cream/fat slightly to account for polyol sweetness and water activity.
Glazes & décor
Shiny glazes, curls and shards; pairs with nuts, coffee, citrus and berry notes.
Operational advantages
Sugar-free workflow
Maltitol formulation behaves like classic couverture for tempering and shine.
Fluidity control
Thin with cocoa butter for ultra-fine shells; maintain working range for gloss retention.
Display quality
Correct temper minimizes fat bloom, supporting premium retail presentation.
Menu versatility
Fits pastry, confectionery and gelato labs seeking reduced-sugar SKUs.
Technical notes
- Type: Dark chocolate couverture; sweetened with maltitol (polyol).
- Tempering guide: Melt 48–50 °C → cool/seed 27–28 °C → work 31–32 °C.
- Viscosity: For fine enrobing, add pre-crystallized cocoa butter to target flow.
- Formulation tips: In ganache, minor cream/fat tweaks may be needed versus sucrose recipes.
- Allergen/Diet: May contain milk/soy lecithin depending on batch.
- Polyol note: Excess consumption may have a laxative effect; label accordingly.
- Storage: 16–20 °C, RH < 60%, odour-free; keep sealed; avoid refrigeration/freezing.
Logistics & terms
Pack & supply
Add-on specifications
| Working environment | Room 18–22 °C; low humidity; keep tools/dies dry and odour-free. |
|---|---|
| Bloom control | Respect temper curve; avoid cold rooms/condensation; warm moulds slightly. |
| Pairings | Hazelnut/almond pastes (sugar-free), coffee, orange, raspberry, salted caramel (no-sugar). |
| Ops tip | Knife smear should set firm & glossy in ~3–5 min at 20 °C—otherwise re-temper. |
Learn more
Bulk Supply · Malchoc-D-123 (Sugar-Free Dark · Maltitol) — 1 × 5 kg
Ask for current carton pricing, Delhi-NCR cold-chain delivery windows, and outstation dispatch with MOQ.
- Sugar-free (maltitol)
- Couverture grade
- Gloss & snap
- Tempering 31–32 °C
*Free delivery on bulk orders within Delhi-NCR · Outside NCR: MOQ 40 kg · GST extra · Cold-chain freight as applicable
Malchoc-D-123 — Frequently Asked Questions
What makes Malchoc-D-123 sugar-free and how does it taste?
- Sweetened with maltitol (polyol), not sucrose.
- Delivers a clean dark-cocoa profile with medium bitterness and smooth finish.
Basic tempering curve for production?
- Melt to ~48–50 °C, cool/seed to ~27–28 °C, work at 31–32 °C.
- Knife-smear test: set hard & glossy in ~3–5 min at ~20 °C.
Which applications is it best for?
- Moulding & bars, enrobing, ganache, mousse, glazes and décor.
- Pairs with nut pastes, coffee, citrus and berry fillings.
Any formulation tips versus sucrose recipes?
- For fine enrobing, thin with pre-crystallized cocoa butter.
- Ganache may need slight cream/fat adjustment for polyol sweetness & water activity.
Pack format and unit of sale?
- Pack: 1 × 5 kg block/coins (food-service).
- Unit sold: per 5 kg pack; bulk cartons on request.
Storage & handling guidance?
- Store at 16–20 °C, dry, odour-free; RH < 60%.
- Avoid refrigeration/freezing to prevent condensation and bloom.
Allergen & dietary notes?
- May contain milk and soy lecithin (emulsifier) depending on batch—check label.
- Contains maltitol (polyol). Excess consumption may have a laxative effect.
Delivery terms & MOQ (outside NCR)?
- Delhi-NCR: Free delivery on bulk orders.
- Outside NCR: Minimum order 40 kg.
- GST extra; outstation cold-chain freight/packing as applicable; samples on request.
Reviews
There are no reviews yet.