Callebaut Recipe 70/30 Dark Chocolate Block 11 lb. - 5/Case

Details

Exceptional flavor and appearance starts with using quality ingredients. Use this Callebaut Recipe 70/30 dark chocolate block to bring an indulgent chocolate flavor and an optimal shine and snap to your confectionaries! This Belgian dark chocolate block features an intense roasted cocoa body with bitter notes and hints of fruit, making it an ideal ingredient for boosting the rich chocolate flavor in your creations. The chocolate's roasted notes, acidity, bitterness, and sweetness all blend together perfectly to deliver a complete, balanced, and consistent flavor profile that ensures the chocolate's taste will work across different applications and with a wider range of flavors and ingredients. Because the chocolate features a lower fluidity, this block is great for achieving a perfectly smooth texture in creams and sauces. This dark chocolate block pairs exceptionally well with spicy flavors like cumin or Sichuan pepper, fruity flavors like lime and blueberry, or more intriguing flavors like balsamic vinegar and Earl Grey.

Essential for any bakery, chocolate shop, cafe, or gelateria that uses the finest products. This Belgian dark chocolate block delivers on the quality and consistency you're looking for. Temper the block to create large molded chocolate figures with a hard shell, nice satin gloss, and the perfect snap. Its low fluidity makes it easy to cast large molds with the ideal thickness with just one layer, saving you a considerable amount of time. You can also use it to create silky ganaches for piping, a dense, velvety cremeux or mousse for your specialty dessert menu, or a rich pastry filling for your danishes and pies.

To achieve its perfectly balanced taste, this chocolate is made with a blend of cocoa beans from Ivory Coast, Ghana, and Ecuador. Once the beans have been properly fermented, sun-dried, and selected, they are shipped to Callebaut's state-of-the-art facility in Belgium to undergo quality checks and begin the lengthy process of becoming chocolate. First the beans undergo whole bean roasting, which means they are roasted in the shell. This helps to preserve and develop the delicate flavors and aromas of the cocoa beans. After roasting, the cocoa nibs are separated from the shell and then ground into a fine cocoa liquor, where it is then mixed with premium ingredients to create a chocolate dough. Next, the chocolate dough is refined and then conched to develop the dough into a liquid as well as unify and balance the flavors. Lastly, the chocolate is tempered and molded into a block to be used for endless possibilities!

Crafted in Belgian from bean to bar since 1911, Callebaut's Finest Belgian Chocolate delivers unparalleled workability with the most balanced taste on the market, which is why it is preferred by most chefs around the world. Callebaut partners with the Cocoa Horizons Foundation, a non-profit organization that works directly with farmer groups to improve and empower their livelihoods and communities, to support farmer training and help provide the tools necessary for the farmers to excel at their craft. In fact, with each Callebaut chocolate purchase, Cocoa Horizons reinvests a portion back into the West African and South American farmers and their communities! And since Callebaut buys their beans directly from the cooperatives they work with, all of their products come with a QR code to trace the beans back to the cocoa farmers, providing you with the utmost transparency for your business and customers. Boost your brand by showing your customers that you're committed to using only the finest, sustainably-sourced Belgian chocolate for your products like Callebaut.

Composition:
Cacao: 70.5%
Fat: 39%
Fluidity: Medium-low