Varieties
200+ chocolates
China’s Leading Chocolate Factory with 18 Years of Production and Operations.
Bulk dark, milk, white, compound, baking and foil-wrapped chocolate from one factory — with custom formulation, private label packaging and worldwide delivery for brands, retailers, wholesalers and food manufacturers.
*Mold fee refunded once the agreed order quantity is reached.
Ghana cocoa, 400 t in stockBakerydeco Chocolate at a Glance
DarkBulk dark chocolate from medium-sweet to ultra-intense, single-origin or blended.
MilkCreamy milk chocolate and milk compound coating for bakery and confectionery lines.
WhiteCocoa butter couverture and compound white coating, with custom sugar and melting point.
BakeryBake-stable chips, chunks, callets, blocks, shavings and vermicelli in dark, milk, white and compound.
SeasonalFoil-wrapped coins, eggs, balls, hearts and holiday shapes with printed or embossed foil.
CatalogueThe full catalogue: gift packs, chocolate beans, Dubai, filled, nut, protein and fruit chocolate.
| Category | Key spec | Formats | Bulk packs | Best for |
|---|---|---|---|---|
| Dark | 50–90% cacao; easy-melt or heat-proof | Chunks, drops, chips, buttons, bars, blocks, shavings | 2.5 kg, 5 kg, 20 kg box | Premium baking, ganache, molding |
| Milk | 30–45% cocoa; 18–24% milk derivatives | Drops, chips, shavings, chunks, bars, blocks, coating | 2.5, 5, 20 kg | Confectionery, coating, retail bars |
| White | ≥20% cocoa butter, ≥14% milk solids | Chips, blocks, drops, chunks, shavings, spread | 250 g pouch, 10 kg box, 25 kg bag | Ice cream, donuts, cakes, pastries |
| Compound / baking | Vegetable-fat base, no tempering; bake-stable >180 °C | Chips, chunks, callets, blocks, vermicelli | 10, 15, 25 kg lined cartons | Industrial bakeries, cookies, muffins |
| Foil-wrapped | Coins 23–46 mm; milk, dark or compound | Coins, eggs, balls, hearts, figures | 2.5 kg × 6 box | Seasonal retail, gifts, promotions |
BakingBake-stable chips and chunks that keep their shape above 180 °C.
FrozenFast-setting couverture or compound for a crisp shell on bars and cones.
CoatingNo-temper compound coating for a glossy finish that stays shiny in packs.
-->Cakes & Decoration768×576 image to be addedTempered couverture for mirror coats, molded decor and shavings.
-->Pastries & Fillings768×576 image to be addedBake-stable sticks, drops and fillings for croissants and pastries.
-->Pralines & Gifts768×576 image to be addedMolding chocolate and foil-wrapped shapes for seasonal and gift lines.
Don't hesitate—choose us as your chocolate supplier and elevate your business with the finest chocolate products.
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Chocolate for retail & manufacturing
28 production lines · 8 cleanroomsAll raw materials imported from Ghana, and we grind cocoa beans directly, to make sure all is fresh, reliable quality and at a better price. Abundant stock of raw materials: we keep stock of 400 tons of mass cocoa to overcome the increasing of raw material.
Customized based on recipe and price, to make sure to match your needs. Need specific melting points, flavor profiles, or packaging formats? We offer customized chocolate solutions to meet your production or retail requirements.
With over 58,000 square meters of factory space, 28 production lines, 8 cleanrooms, and 1 dedicated allergen-free facility, our robust manufacturing capacity ensures reliable, on-time delivery worldwide—whether you require hundreds of kilograms or several tons of product.
We currently offer over 200 varieties of chocolate. From coatings and sprinkles to fillings and decorations, our chocolate recipes are suitable for baking, confectionery, and snack applications.
We maintain a stockpile of 400 tons of cocoa beans imported from Ghana, which we grind ourselves. Our advanced production equipment and production staff with an average of over five years of experience ensure your chocolate delivers consistent flavor, texture, and appearance.
The mold fee can be returned after the order is reached. The product is manufactured in facilities compliant with global food safety certification standards (such as HACCP, ISO, BRC, halal, and kosher) and is suitable for both retail and industrial channels.
| Label name | Minimum chocolate liquor | Milk requirement | Rule |
|---|---|---|---|
| Sweet chocolate | 15% | Less than 12% total milk solids | 21 CFR 163.123 |
| Semisweet / bittersweet | 35% | Less than 12% total milk solids | 21 CFR 163.123(a)(3) |
| Milk chocolate | 10% | ≥12% total milk solids, ≥3.39% milkfat | 21 CFR 163.130 |
| White chocolate | Cacao fat ≥20% (no chocolate liquor) | ≥14% milk solids, ≥3.5% milkfat; ≤55% sweetener | 21 CFR 163.124 |
| Chocolate & vegetable fat coating | — | — | 21 CFR 163.155 (coatings) |
ICE December 2026 contract on 21 Oct 2026 (MarketWatch), versus a December 2024 peak reported at roughly $12,900.
Lower bean costs make real cocoa-butter recipes and reformulation projects easier to price.
The EU Deforestation Regulation covers cocoa and chocolate for large and medium operators from this date.
Sources: MarketWatch / WSJ cocoa futures CC00, 21 Oct 2026; December 2024 peak as reported in industry coverage; EUDR timeline per PSQR (Mar 2026) and Wikifarmer (Sep 2026).
Ask which cocoa traceability documents we can provide with your order before you place it.
Chocolate packing workshopShare your product, market and target price; a dedicated representative follows up.
Review samples, send feedback and we adjust recipe, size or pack.
Custom molds and private label packaging; mold fee refunded at the agreed quantity.
Production from the approved sample, tracked through to on-time delivery.
Bakerydeco manufactures dark, milk, white and compound chocolate in bulk, plus baking formats (chips, chunks, callets, blocks, shavings), aluminium foil-wrapped shapes and gift and signature lines – over 200 varieties in total.
Couverture uses cocoa butter as its fat and needs tempering for gloss and snap. Compound chocolate replaces cocoa butter with vegetable fat, needs no tempering and is more heat-tolerant, which suits high-volume coating and baking lines.
For cookies and muffins use bake-stable chips or chunks that hold their shape above 180 °C (350 °F). For glazes and dipping choose compound coating; for molding and premium ganache choose couverture.
Dark chocolate is offered from 50-60% (medium sweet) through 60-75% to 75-90% cacao. Regular milk chocolate has 30-35% cocoa solids, with 38-45% higher-cocoa recipes.
Under 21 CFR 163.130, milk chocolate must contain at least 10% chocolate liquor, 12% total milk solids and 3.39% milkfat. Semisweet or bittersweet chocolate needs at least 35% chocolate liquor.
Yes. Recipes can be adjusted for melting point, flavor profile and price level, and we make custom molds and private label packaging. The mold fee can be returned once the agreed order quantity is reached.
The factory covers more than 58,000 square meters with 28 production lines, 8 cleanrooms and one dedicated allergen-free facility, supplying orders from hundreds of kilograms to several tons.
2000 kg and 15-60 days. Samples are available before the first order.
Tell us your product, market and volume. We will recommend a grade, send samples and quote factory-direct pricing.