Previous
Previous Product Image

VHP Milk Chocolate 55 %

2,925.00
Next

Emborg Cheese Brie

Next Product Image

D-123 Dark Chocolate with Maltitol

4,875.00

Add to Wishlist
Add to Wishlist

Ordering & delivery

  • Delhi NCR — free delivery, pay on delivery.
  • Other states — wholesale only, min 40 kg. Freight and packing at actual; advance to begin processing.
  • GST charged extra as applicable. Invoice with every order.
  • Samples available for chef trials on request.

Full terms · 98117 79041 · WhatsApp

SKU: CHO-0010 Categories: , Brand:

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.

Sugar-free (maltitol)
Couverture grade
Glossy snap
Works like classic dark
Tempering 31–32 °C
5 kg HORECA 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

Delhi-NCR: Free delivery on bulk orders
Outside NCR: Minimum order 40 kg
Samples available for chef trials
GST extra; outstation freight/packing as applicable

Pack & supply

Pack: 1 × 5 kg
Unit sold: per 5 kg
Bulk cartons on request

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

Wikipedia — Maltitol ·
Wikipedia — Chocolate


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.

Contact Sales
Request a Callback

  • 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.

Additional information

Brand

Country of Origin

Storage

Chilled

Pack Size

Over 2.5 kg

Reviews

There are no reviews yet.

Be the first to review “D-123 Dark Chocolate with Maltitol”

Your email address will not be published. Required fields are marked *

Shopping cart

0
image/svg+xml

No products in the cart.

Continue Shopping