Flavor Double Chocolate, 1 L

Rich Chocolate Profile Built for High-Volume Confectionery Lines

The Flavor Double Chocolate in a 1 liter pack is designed for manufacturers who process large batches and need a consistent taste result from run to run. This double chocolate profile combines slightly bitter cocoa notes with softer creamy chocolate undertones, giving a deep flavor that stays balanced even at frequent industrial use. This flavor belongs to the category of confectionery flavorings, which brings together liquid flavor additives used across mass and workshop-scale confectionery production, from fillings and glazes to creams and baked goods.

The main application area is the confectionery industry: chocolate and sponge cakes, muffins, cupcakes, gingerbread, wafer fillings, candy shells, and cake or pastry glazes. The flavor is also widely used in ice cream production, milk-based desserts, chocolate-flavored yogurts, sweet sauces, and dessert toppings. Beyond confectionery, the product is in demand for protein bars, dry baking mixes, and cocoa-style beverages, where a strong chocolate character is needed without relying heavily on natural cocoa mass.

The flavor blends well with sugar, invert syrup, cocoa powder, dairy and plant-based fats, lecithin, and other liquid flavor additives. For example, a small addition of Flavoring confectionery Milk softens the chocolate profile and adds a creamy roundness. The chocolate note can also be balanced with caramel tones using Flavoring confectionery Caramel, while Flavoring confectionery Duchess works well for contrasting fruity-chocolate formulations, bringing a fresh pear accent against the dark chocolate base.

The recommended dosage typically ranges from 0.1 to 0.5 percent of the total formulation weight, depending on the desired flavor intensity and the type of product. The flavor should be introduced at the final stage of the technological process, once the base mass has cooled to no more than 40-50 degrees Celsius, to prevent evaporation of volatile aromatic compounds and loss of flavor strength. For liquid creams and glazes, the flavor can be added right before filling or coating.

Store the flavor in a tightly sealed container, in a dry and cool place, away from direct sunlight and heat sources. Under proper storage conditions the product retains its aroma intensity and organoleptic stability for an extended period. Thanks to the 1 liter pack size, this product suits medium and large production lines where consistent flavor across the entire batch run and predictable raw material consumption for regular supply cycles are essential.

Double chocolate glaze for cake coating

Dark chocolate 200 g

Cream 33 percent fat 150 ml

Butter 40 g

Invert syrup 60 g

Water 50 ml

Flavor Double Chocolate 2 ml

Heat the cream together with invert syrup and water until warm but not boiling, then pour the mixture over chopped dark chocolate and let it sit for two minutes before stirring until fully melted and smooth. Add the butter and stir until the glaze becomes glossy. Once the mixture cools to about 40 degrees Celsius, add the Flavor Double Chocolate and mix thoroughly. Use the glaze immediately to coat cakes or pastries while it is still fluid and workable.