Satilia Milk 38% Callets – 12kg
Satilia Milk Chocolate 38%, smooth and versatile.
Satilia Milk 38% is Valrhona’s accessible milk chocolate. Its indulgent, balanced milky profile is designed for regular use. Professional 12kg format for high-volume workshops.
Technical specifications
1Aromatic profile
Tasting notes
3How much chocolate do you need?
4What is it for?
Patissland rating based on the applications recommended by Valrhona for this product.
5Tempering curve
The official Valrhona tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, a clean snap, and perfect release from the mold.
45–50°C
27–28°C
29–30°C
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate’s weight), added at 34–35°C after melting. A quick and reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona’s recommendations.
7This chocolate’s perfect pairings
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
Satilia Milk 38% Chocolate Chip Cookies
InspirationHomemade cookies with coarsely chopped Satilia Milk 38% chocolate chips. Crisp and melting texture, with a delicious milky taste. An ideal recipe for a children's workshop.
Complete technical information
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Satilia |
| Type | Milk |
| Cocoa content | Minimum 38% |
| Fluidity | 4 out of 5 drops |
| Storage | 18 months at 16–18°C, protected from moisture |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
What is the difference between fèves and pistoles?
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced fèves, but also offers some products in pistoles depending on the market.
How many fèves are in 100 g?
Approximately 35 to 40 Valrhona fèves per 100 g (varies by product). A convenient format for measuring to the nearest gram without weighing once you are used to it.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and storage life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, it keeps for 18 months. No problem if the chocolate develops slight bloom: it remains suitable for baked pastries.
Take it further
Explore the Valrhona collection, chocolates and pralines, and Silikomart molds on Patissland.
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free















