Summarized 21 October 2026 from Tissin's 2025 Chinese product catalog · Review policy
This page turns the product catalog into a practical comparison for buyers. It summarizes the composition and packing information that is visible in the source document. It does not replace a product-specific specification, certificate of analysis or approved sample.
Download the source product catalog (Chinese PDF)
Chocolate buttons and chips.
The catalog lists white, milk and dark chocolate buttons, including dark chocolate with cocoa solids from 53% through 72%. Product-specific detail shows typical average particle-size targets of up to 25 micrometers for white and milk types and up to 20 micrometers for listed dark types.
| Published type | Cocoa solids | Packing shown | Shelf life |
|---|---|---|---|
| White chocolate | 28% | 6 x 1.5 kg; 1 x 15 kg carton | 12 months |
| White chocolate | 35% | 10 x 1 kg carton | 12 months |
| Milk chocolate | 36% | 10 x 1 kg; 6 x 1.5 kg; 1 x 15 kg carton | 18 months |
| Dark chocolate | 53%, 58%, 60%, 65% | 10 x 1 kg; 6 x 1.5 kg; 1 x 15 kg carton | 18 months |
| Dark chocolate | 72% | 10 x 1 kg; 1 x 15 kg carton | 18 months |
The catalog also states total milk solids of at least 14% for the specified white products and at least 12% for the specified milk product. These are catalog values, not a universal declaration for every future SKU. See the chocolate buttons product page and compound coatings category.
Chocolate powder.
Eight published variants cover white, dark and milk powders, including options described as cocoa-butter based and cocoa-butter-substitute based. The catalog lists sugar-free dark and sugar-free high-caffeine dark variants within the pure cocoa-butter group.
| Published product group | Variants shown | Application categories | Packing / shelf life |
|---|---|---|---|
| Pure cocoa-butter chocolate powder | White, milk, dark; sugar-free dark; sugar-free high-caffeine dark | Bakery, frozen products, confectionery | 25 kg carton; 12 months |
| Cocoa-butter-substitute powder | White, milk, dark | Bakery, frozen products, confectionery | 25 kg carton; 12 months |
See the chocolate powder product page, powder comparison guide and the application pages for beverages and bakery.
Chocolate paste and filling systems.
The catalog lists six application-focused paste types for bakery and frozen-product processes. Packaging is shown in pails for smaller formats and larger drums for frozen and coating applications.
| Application group | Published functions | Packing shown | Shelf life |
|---|---|---|---|
| Bakery | Bake-stable paste; filling paste; center-filling paste | 1 kg, 2 kg and 5 kg pails | 12 months |
| Frozen products | Freeze-resistant filling paste; crispy coating paste; soft coating paste | 6 kg, 10 kg and 22.5 kg containers | 12 months |
See the chocolate paste product page, paste viscosity guide and ice cream application page.
Chocolate slabs and blocks.
The catalog shows a 10 x 1 kg carton format for listed chocolate slabs. Storage guidance is a cool, dry place without strong odors and protected from direct sunlight.
| Published type | Examples shown | Shelf life |
|---|---|---|
| Pure cocoa-butter chocolate | White, milk, dark | White 12 months; milk and dark 18 months |
| Substitute-fat chocolate | White, milk, bitter dark, aromatic dark, strawberry, matcha, lemon | White 12 months; dark listed at 18 months |
Color and flavor series should be confirmed against the finished application and destination labeling. See the chocolate slabs product page.
Bake-stable chocolate.
The source lists pure cocoa-butter and substitute-fat drop systems in two piece-count ranges, plus chocolate sticks. The stated application is decoration or inclusion in Western and Chinese-style pastries, breads, cakes and biscuits.
| Published form | Variants shown | Packing shown | Shelf life |
|---|---|---|---|
| Chocolate drops | Pure cocoa-butter drops at 8,800 or 9,500 pieces; substitute-fat drops at 8,800 or 9,500 pieces | 10 x 1 kg; 6 x 1.5 kg; 1 x 5 kg; 1 x 10 kg carton | 18 months |
| Chocolate sticks | Pure cocoa-butter and substitute-fat sticks | 15 x 1.6 kg carton | 24 months |
See the bake-stable product page and the bakery sample test checklist.
Chocolate chunks.
The catalog distinguishes a substitute-fat dark chocolate chunk from a biscuit-crumb chocolate chunk. The published storage condition for this category is cool, dry and at or below 25°C.
| Published type | Packing | Shelf life | Storage shown |
|---|---|---|---|
| Substitute-fat dark chocolate chunk | 20 kg carton | 18 months | Cool, dry, at or below 25°C |
| Biscuit-crumb substitute-fat chocolate chunk | 15 kg carton | 12 months | Cool, dry, at or below 25°C |
See the chocolate chunks product page and chocolate inclusion specification guide.
How to turn the range into an approved specification.
- Start with the application and the finished product requirement.
- Confirm the intended base type, fat system and declaration.
- Select the product code and manufacturing site that can supply it.
- Review the current technical specification and packaging data.
- Test a representative sample under the actual process conditions.
- Approve the final specification, COA, shelf life and storage conditions before purchase.
Use the inclusion specification guide, R&D and sample process and technical buyer pack to prepare a controlled request.
Frequently asked questions
Are these specifications valid for every Tissin product?
No. The page summarizes ranges published in Tissin's 2025 Chinese product catalog. The exact product code, manufacturing site, recipe, packaging and approved specification must be confirmed for each sample and order.
What does cocoa solids percentage mean?
The published catalog lists cocoa solids content for the named product ranges. It is not the same as total chocolate percentage or finished-product cocoa content. Buyers should use the approved ingredient specification and product label for final declaration.
What does CBC or cocoa butter substitute mean?
The source catalog distinguishes products made with cocoa butter from products based on cocoa butter replacer or substitute systems. The exact fat system, ingredient declaration, processing method and labeling requirement must be confirmed with Tissin for the selected product.
Can packing and shelf life differ from this page?
Yes. The listed packing and shelf-life values are published catalog guidance. The approved quotation, product specification, manufacturing site and storage conditions determine the final commercial supply format.
Turn a product range into a working sample brief.
Share the application, expected volume, pack format and destination market so the appropriate product code and specification can be confirmed.
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