Description
Calbu VHP Milk Chocolate 55% — dark-milk couverture for moulding, ganache & enrobing
Professional couverture milk chocolate (~55% cocoa) that combines fuller cocoa intensity with milk creaminess. Designed for thin glossy shells, silky ganache and stable enrobing, it flows clean, sets fast and polishes well when correctly tempered. Supplied 10 × 1 kg; sold per 1 kg slab; full cases on request.
Applications & menu ideas
Moulding & bars
Crisp, thin shells with clean snap and even contraction; polishes to a uniform sheen.
Bonbons & enrobing
Reliable flow for fine coats on pralines and truffles; balances fillings from nut pastes to fruit gels.
Ganache & mousse
Stable emulsions with rounded dairy notes; sets smooth for piping, layering and entremets.
Sauces & décor
Warm sauces, glazes and shards; pairs with caramel, hazelnut, coffee and orange.
Operational advantages
Fluidity control
Couverture cocoa-butter content supports thin shells; adjust with added cocoa butter if needed.
Versatile taste
Dark-milk profile reads premium yet approachable—ideal for retail bars and plated desserts.
Finish & shelf life
Proper temper gives gloss, snap and slower fat bloom—clean look in display.
Batch consistency
Uniform slabs for easy scaling across central kitchens and multi-outlet ops.
Technical notes
- Type: Milk chocolate couverture, ~55% cocoa (dark-milk style).
- Tempering (guide): Melt ~45 °C → cool/seed ~27 °C → work ~30–31 °C. Follow batch label.
- Enrobing: Target workable viscosity; add pre-crystallized cocoa butter to thin if required.
- Ganache ratio: Typical 1:1–1:1.2 (choc:cream) for truffles; adjust by water activity/cream fat.
- Storage: 16–20 °C, RH < 60%, odour-free; keep sealed; avoid refrigeration/freezing.
- Allergen/Diet: Contains milk; may contain soy lecithin (emulsifier) depending on batch.
Logistics & terms
Pack & supply
Add-on specifications
| Working notes | Keep tools dry/odour-free; avoid steam; warm moulds slightly for high gloss. |
|---|---|
| Pairings | Hazelnut, almond, pistachio, caramel, coffee, orange, passion fruit. |
| Colour/decor | Pairs with cocoa butter colours and transfer sheets for two-tone bonbons. |
| Ops tip | Temper test: knife smear should set hard & glossy in ~3–5 min at 20 °C. |
Learn more
Bulk Supply · Calbu VHP Milk Chocolate 55% — 10 × 1 kg
Ask for today’s carton pricing, lead times for Delhi-NCR delivery, and outstation dispatch with MOQ.
- Dark-milk 55%
- Couverture grade
- Thin glossy shells
- Smooth ganache
*Free delivery on bulk orders within Delhi-NCR · Outside NCR: MOQ 40 kg · GST extra
Calbu VHP Milk Chocolate 55% — Frequently Asked Questions
What does “VHP 55%” mean and how does it taste?
- 55% cocoa dark-milk profile: fuller cocoa intensity with balanced dairy sweetness.
- Finishes smooth, less bitter than dark, richer than standard milk.
Is it couverture? What does that change in production?
- Yes—couverture means higher cocoa-butter content for fluidity and thin shells.
- Enables glossy moulding, clean enrobing and fast contraction when tempered.
Basic tempering curve for this milk couverture?
- Melt to ~45 °C → cool/seed to ~27 °C → work at 30–31 °C.
- Fine-tune by label and environment; perform a quick knife-smear test.
What applications does it suit best?
- Moulding & bars, bonbons & enrobing, ganache, mousse, sauces & glazes.
- Pairs with hazelnut, almond, caramel, coffee, orange.
Pack format and unit of sale?
- Case: 10 × 1 kg slabs.
- Unit sold: per 1 kg slab; full cases on request.
How to store and what to avoid?
- Keep at 16–20 °C, dry, odour-free; RH < 60%.
- Avoid fridge/freezer to prevent condensation and bloom.
Allergens and emulsifier information?
- Contains milk.
- May contain soy lecithin (emulsifier) depending on batch—check label.
Delivery terms & MOQ (outside NCR)?
- Delhi-NCR: Free delivery on bulk orders.
- Outside NCR: Minimum order 40 kg.
- GST extra; outstation freight/packing as applicable; samples on request.
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