Hard Baker's Coating – Milk
The looks, the taste and the crack of milk chocolate – without the need for tempering

A great alternative to milk chocolate

The availability of your Callebaut products may be temporarily affected due to the exceptional halt of our production site in Wieze, Belgium, end June. The factory has been cleaned and is operational again. However, certain products may be low or out of stock, and delivery times may be extended. More about this here.

Hard Top Milk

Tastes, looks and hardens like milk chocolate, with a hard crack.
Under certain conditions, it can be difficult to work with chocolate. Especially in very hot climates or kitchens with too high of a humidity. Hard Baker's Coating – Milk is a coating with a taste, mouthfeel and shine that comes really close to milk chocolate, yet doesn’t need tempering. Simply melt, apply and cool directly. After hardening, the end result has the looks and soft satin gloss of chocolate, with a hard, chocolate-like crack and a very milk chocolaty taste.
You can use Hard Baker's Coating – Milk in the same wide variety of applications as chocolate, especially for dipping biscuits or creating confectionery. Thanks to its special fat composition, Hard Baker's Coating resists the appearance of fat bloom longer than most chocolates do - even when coated around cookies, nuts or other ingredients.

Where to find Callebaut?

A chocolate colour and taste comparable to milk chocolate.

Hard crack
Golden brown
How to use

Just melt, apply and leave to set in the fridge (12-16°C).

Main features

Hardens and shines without tempering.


Available packaging

  • Hard baker's coating milk slider
    10kg box

Order code

  • S04-HP35NV-471 * | 10kg box

Shelf life

  • 18 months


  • NK