Chocolate milk 30.1% S21 Barry Callebaut (callets), 10 kg, CHM-S21-558

Barry Callebaut milk chocolate is valued for its perfect balance of milk flavour and vanilla notes. It is recommended for use in making glazes for praline candies, cakes, and pastries; for preparing the most delicate fillings, creams, truffle masses, for moulding hollow figures, tile products, and for exquisite decorations. It is also ideal for chocolate fountains. However, please note that in this case, the chocolate must be diluted with cocoa butter or other vegetable oils. In production conditions, this chocolate wins thanks to its predictable viscosity and fluidity after adjustment with cocoa butter. This allows you to precisely control the thickness of the shells in pralines, the uniformity of cake coating and, in general, stable operation, which is especially important in the serial production of confectionery products.