Delsa Aerated Bubble Chocolate

Production relies on continuous pressure-aeration reactors injecting food-grade inert gas into accurately tempered chocolate mass under vacuum. Rapid cryogenic cooling immediately after deposit stabilizes micro-bubble cavities below 0.5 mm in diameter.

To avoid polymorphism transitions from stable Form V beta crystals, export shipments are dispatched exclusively in refrigerated reefer containers strictly calibrated to 16-18°C, supplemented by thermal insulation pallet blankets.

The formulation balances pure cocoa liquor, cocoa butter fractions, and permitted confectionery fats. The lipid melting point is tuned precisely between 34°C and 36°C (human oral temperature), delivering an instantaneous release and clean palate feel.

Bars are enveloped in a two-ply aluminum barrier substrate using cold-seal adhesives, eliminating heat application during packaging. This seals the bar against water vapor ingress and ambient odor absorption throughout wholesale distribution.

Wholesale MOQ is 150 master cartons. Each master carton houses 6 or 12 counter-ready display units (caddies), each organizing 24 chocolate bars for direct placement on supermarket shelving and POS checkout counters.

Yes. The manufacturing line maintains current ISO 22000, HACCP, and authenticated Halal accreditations overseen by the national standards bureau and Islamic chamber bodies, ensuring absolute chemical and religious compliance.

Shelf life is certified for 9 months from production date. Due to internal aerated cavities and reduced bulk mass, the product is sensitive to temperatures above 22°C; warehouses must maintain 15-18°C with moderate air circulation.