Delsa Heart-Shaped Chocolate-Coated Cake

The cocoa coating is formulated using high-grade Cocoa Butter Replacers (CBR) engineered with a steep melting profile peaking at 34-36°C. This ensures physical rigidity and resistance to fat bloom during ambient transit, while melting smoothly on the palate.

On the contrary, the continuous chocolate coating forms an effective moisture retention barrier. It seals the inner sponge matrix, locking in natural moisture and keeping the crumb noticeably softer and fresher over time compared to uncoated cakes.

During cooler seasons, transport via standard dry insulated box trucks is fully sufficient. However, for shipments to the Persian Gulf or southern Iraq during summer months, Reefer containers set at 18-22°C are strongly recommended to preserve chocolate finish.

Individual packs are consolidated inside full-color printed 12 or 24-piece display caddies. When placed on checkout counters or snack aisle shelves, the eye-catching heart design triggers rapid impulse purchases among retail shoppers.

No; the chocolate hue is derived strictly from premium natural cocoa solids without synthetic azo dyes. Preservative inclusions comply rigorously with Iranian IFDA limits and international Codex standards for pre-packaged bakery goods.

Yes; the flexible injection systems at Touran Sanat Tabriz allow co-injection of fruit fillings (such as sour cherry or strawberry marmalade) into the heart core prior to enrobing for high-volume contract buyers.

Payment terms are typically structured via confirmed wire transfer or approved exchange drafts against pre-dispatch customs inspection at Tabriz. Pre-shipment inspection certificates (SGS or equivalent) can be arranged upon agreement.