Batavia chocolate drops MILK CHOCOLATE Thala 34% 1kg

Milk chocolate 34% cocoa in a 1 kg package is a premium component created for professional applications in confectionery, bakery, ice cream and HoReCa catering. It contains a higher than standard amount of cocoa, thanks to which it offers a more expressive taste while maintaining a creamy, smooth consistency. Its composition and physicochemical parameters have been optimized for technological efficiency and flexibility in recipe applications. It is chocolate that will work well in both traditional baking and modern, highly refined desserts.

The 34% cocoa content is the perfect proportion to obtain a more intense, full milk-cocoa flavor, which is distinguished by its depth and long-lasting aroma. Thanks to the addition of whole milk powder and natural vanilla extract, the chocolate flavor profile combines mildness and characteristic sweetness with a distinct cocoa base. This balance makes it exceptionally attractive in the production of creams, pralines, icings and ice cream, where flavor harmony and a distinctive background are expected.

The product has been developed for a wide range of applications: from icing and decorating cakes, through fillings and ganaches, to forming bars and chocolate handicrafts. Excellent solubility and fine particle size (18-22 micrometers) guarantee a uniform texture that spreads well and sets in a controlled manner. This is especially important in the production of layered desserts, decorations with a thin surface and applications requiring maintaining gloss without temperature errors. High fat content (36%) ensures excellent viscosity and stability in forming and cooling processes.

This chocolate is eagerly used in modern confectionery, where it is combined with fruit additives, spices or alcohol. Its taste goes well with passion fruit puree, bananas or raspberries, as well as with dairy additives, coffee liqueur or spices such as cardamom, cinnamon, anise. It is also often used to produce layered desserts such as millefeuille, cream cakes, eclairs, tartlets and chocolate mousses with a semifreddo structure. In ice cream making, it is perfect as a base for milk ice cream, especially in combination with nuts, caramelized dried fruit or fruit puree from the Batavia offer.

In the HoReCa sector, its technological features are used in the preparation of chocolate mousses and fondants, carved elements and chocolate details on a plate. It can also be used to prepare toppings for pancakes, waffles, crepes and glaze for cheesecakes and single servings. The product is ready for use in both manual and machine processing. Thanks to good adhesion to the surface and quick solidification, it allows you to obtain perfect lines, textures and edges in confectionery decorations.

The product meets the quality standards required by the professional sector: it does not contain genetically modified ingredients, has a stable composition and physical characteristics repeatable between batches. The chocolate is kosher and packed in 1 kg bags, which facilitates precise dosing. The extended shelf life (12 months) allows for safe storage at controlled temperature (up to 20°C) and humidity (below 60%).

Milk chocolate with 34% fat is recommended for confectioners and ice cream makers who are looking for a raw material that allows them to achieve refined taste and aesthetic effects. It is also a product for bakers and technologists who need a stable component for baking with a layer of chocolate or decorations of high sensory quality. It is perfect for modern restaurant kitchens, where not only the taste is important, but also the texture and durability of the raw material after processing.