Import Dark Chunks — Buy in Bulk from Supplier in Pakistan

Eagle Foods supplies dark chocolate chunks with a nominal size range of 20.0mm to 45.0mm and a purity level of 98.0%, meaning the material consists almost entirely of solidified chocolate with minimal non-chocolate inclusions. These are not decorative aggregates but food-grade chocolate fragments produced by breaking tempered chocolate slabs, intended for industrial use in baking, coating, and confectionery lines.

The product is made from a blend of cocoa solids, cocoa butter, and sugar, with no added emulsifiers or stabilizers. Typical industry standards for chocolate chunks allow up to 2% foreign matter, but this product exceeds that with 98% purity. The chocolate base has a cocoa content of approximately 65 - 70%, placing it in the semi-sweet range. The chunks are not coated or enrobed and retain their natural surface texture.

These chunks are purchased by commercial bakeries, ice cream manufacturers, and snack producers in the Middle East and Southeast Asia for use in cookies, brownies, and frozen desserts. They are packed in 10kg polyethylene-lined cartons, with bulk pallets of 500kg. Trade terms are FOB Karachi and CIF port of destination. Buyers should request a batch-specific melting point profile and flow rate data for process integration.

Eagle Foods is a registered supplier based in Quaidabad, Punjab, Pakistan, with a physical address listed but no disclosed factory size, workforce, or operational history. The supplier has a harbor trust tier and zero recorded response metrics, indicating limited buyer engagement. The listing does not mention certifications, export volume, or client references.

The company appears to focus on bulk chocolate products for industrial buyers rather than retail markets. There is no evidence of in-house chocolate production; the chunks may be sourced from third-party manufacturers and repackaged. No information is provided on tempering, batch consistency, or quality control protocols. Buyers must request documentation on the origin of the chocolate base and the method of chunking.