Wilbur Chocolates Item List

Coatings

Milk Chocolate:
Sutter - a reduced viscosity version of MedoGold
(color-ML, viscosity-140)
Cashmere - milk chocolate with well-balanced flavor profile and a good complement
(color-ML, viscosity-140)
Cupid - natural vanilla flavor, medium viscosity perfect for dipping
(color-ML, viscosity-155)
Guernsey - milk chocolate with intense flavor, natural vanilla flavor
(color-D, viscosity-135)
H-732 - an economical chocolate coating with a milk flavor
(color-D, viscosity-120)
Liberty - smooth rich flavor with caramel note, versatile
(color-M, viscosity-120)
MedoGold - made with milk fat to inhibit blooming problems, ideal for panning
(color-ML, viscosity-170)
Sable - reduced viscosity for truffles or hollow items
(color-ML, viscosity-85)
Sunnybrook - sweet milk chocolate, natural vanilla flavor
(color-L, viscosity-135)
Windsor - European-style milk chocolate, caramelized note
(color-M, viscosity-140)

Semi-Sweet:
Bronze Medal -strong chocolate impact, added milk fat for bloom resistance
(color-D, viscosity-145)
Scarlet - mellow with distinct fudge character, added milk fat for bloom resistance
(color-D, viscosity-150)
Velvet - darkest, robust fudge flavor, added milk fat for bloom resistance
(color-VD, viscosity-170)
Victorian - mild with lasting chocolate flavor, natural liquor and pure vanilla, added milk fat for bloom resistance 
(color-D, viscosity-130)
Warwick - sweet with a hint of bitterness
(color-D, viscosity-120)
Bittersweet
Brandywine - high chocolate liquor content, minimal sweetness, European-type, complements a very sweet center
(color-VD, viscosity-100)

White:
Platinum - clean taste, made with deodorized cocoa butter, natural vanilla flavor
   (color-Ivory, viscosity-125)

Chunks

Random:
Random Semi-Sweet Chunks - strong chocolate base in a large thin chunk
(approximately 22 x 12.5 x 2.5 mm)

Uniform:
Milk Chocolate Rectangular Chunks - premium milk chocolate in a thicker rectangular
Chunk (8 x 10 x 5 mm)
White Cocoa Butter Chunks - premium white cocoa butter chunk with the white 
chocolate impact, added vanilla for flavor(19 x 12.5 5 mm)

Confectionary Coating

Darkcoat - dark confectionary coating, high melt point vegetable oil of 112 degrees F
(viscosity-135, block only)
Cocoa Confectionary Coating - milk chocolate-like coating with a European cocoa powder
(viscosity-90, block or wafer)
Peanut Butter Coating - with real peanut butter
(viscosity-90, wafer only)
White Confectionary Coating - creamy white with vanilla flavor
(viscosity-80, wafer only)
Dark Cocoa Confectionary Coating - rich and dark, sweet vanilla chocolate flavor
(viscosity-90, wafer only)
Sunlight Coatings - great for enrobing
(viscosity-140, block only)
Hot Coats (available in chunks)
Chili Hot Coats - Compound coating, spicy kick of chili flavoring
Ginger Hot Coats - Ginger flavored compound great for enrobing
Jalapeno Hot Coats - Compound coating flavored with jalapeno

Confectionary Drops

Dark Confectionary Drop (4M)
Zero Trans-Fat Cinnamon Drop - made with natural cinnamon (5M, 10M)
Butterscotch Confectionary Drop (1M, 4M)
Peanut Butter Drop - can be used for non-baking applications as well where peanut butter is not 
the best option (1M, 4M)
Maple Drop (10M)

Drops

Semi-Sweet:
Gourmet Semi-Sweet Drops - rich well rounded flavor for upscale cookies (2M, 10M)
Classic Semi-Sweet Drops - milk dark flavor for economical applications (1M, 2M)
Durable Semi-Sweet Drops - intense flavor with dextrose, great for excellence baking
conditions (2M, 4M)
Pinnacle Semi-Sweet Drops - made with a special blend of cocoa beans, smooth
chocolate flavor, soft rich texture, great for upscale baking (4M)

Milk:
Milk Chocolate Drops - great chocolate impact blended with pure milk (1M, 4M)

White:
White Cocoa Butter Drops - premium cocoa butter, vanilla for added flavor (1M)

Flakes

 Random Flakes:
 Small Semi-Sweet Flakes - strong dark chocolate flavor, thin regular flake for ice cream 
 or delicate cookies (approximately 12.5 x 9.5 x 1.8 mm)

Fountain Chocolate

Tambora - milk chocolate, requires no additional oil
(color-D, viscosity-45)
Bandelier - dark chocolate, requires no additional oil
(color-D, viscosity-45)

Rods

 Milk Chocolate Rods - about 1M count per pound (11 x 5.5 x 5.5 mm)

Specialty Items

Chocolate Seeds - Finely ground, used for tempering
Cocoa Butter - Deodorized cocoa butter
Ice Cream Mix - Formulated with natural chocolate liquor and cocoa powder to a fat content of 40%
Chocolate Liquor - Medium roast
Reo Chocolate Liquor - Medium roast African liquor (block or wafer)
Peanut Butter Melt - for use in automatic molding applications or creative candy maker, smooth and creamy

Sugar Free:
Voyager - Milk chocolate, creamy consistency, cocoa butter based coating
(sweeteners E/In, viscosity 110)
Malitol-Based
Orion - Milk chocolate (viscosity-115)
Pegasus - Dark chocolate (viscosity-115)
Galaxy - White (viscosity 105)