Callebaut
intense cocoa - bitter - roasted - fruity hints
  • 2
    Fluidity
  • 70.5%
    Min. % Dry cocoa solids
  • 38.9%
    Fat %
  • Belgian Chocolate
    Provenance

Want to wow with a dark and intense chocolate?
Recipe N° 70-30-38 is a dark chocolate loved by chefs and chocolatiers around the globe. It has an intense, yet balanced chocolate taste dominated by a solid body of roasted cocoa, powerful bitter notes and fresh, fruity hints. This makes it the ideal chocolate for boosting rich chocolate flavour in your creations.
With its lower fluidity, it is just right to flavour everything from crémeux to dessert sauces.

Characteristics

Composition

  • 70.5%
    Min. % Dry cocoa solids
  • 38.9%
    Fat %
    38.9% Cocoa Butter

Characteristics

Chocolate type
Dark
Provenance
Belgian Chocolate

Taste profile

  1. Cocoa
  2. Roasted flavor
  3. Bitter

Dark

  • Cocoa 4.5
  • Roasted flavor 4
  • Bitter 4
  • Sweet 2
  • Vanilla flavor 1
  • Sourness 2
  • Fruity flavor 1

Bean origin

To achieve a perfectly balanced and round taste, we blend cocoa beans from 3 different countries of origin: Ivory Coast, Ghana and Ecuador.

Pairing tips

  • Salt
  • Caraway Cumin
  • Sichuan Pepper
  • Bilberry
  • Lime
  • Chardonnay
  • Leffe Dark
  • Balsamic Vinegar
  • Brie
  • Earl Grey