Finest Belgian Chocolate – Dark
Recipe n° L60-40
The powerful and pleasantly sweet chocolate for moulding bigger hollow figures, ganaches and spreads
Recipe N° L-60-40
The all-round dark chocolate for big moulding and ganaches.
Recipe n° L60-40 offers the same taste as Callebaut®’s recipe n° 60-40-30, yet contains about 12% less cocoa butter and is less fluid. It has an intense chocolate taste, with dominant roasted cocoa notes, yet has sufficient sweetness to appeal to a broad audience.
Its low fluidity makes it the dream chocolate for moulding bigger hollow figures in one go. It also has the perfect texture to create ganaches, providing them with a semi-soft/semi-solid bite that immediately melts in the mouth. The L60-40 also makes for a perfect base to make your homemade chocolate spreads, fudges and caramels, combining intense taste with a smooth texture.
What's more, the L60-40 can be paired with many fruity and spicy ingredients or even coffees and teas to create exciting taste combinations.
Cocoa Horizons Foundation
The Finest Belgian Chocolate needs the finest cocoa beans. Today and tomorrow. For every pack of Finest Belgian Chocolate you buy, we reinvest a part in sustainable cocoa farming through the Cocoa Horizons Foundation.
Dark and bitter chocolate, roasted cocoa.
- % min. Cocoa60.6% Cocoa butter30.332.3% Fat free cocoa
- % min. Milk0% Milk fat00% Fat free milk
- % Fat30.3% Cocoa butter30.30% Milk fat
Block 5kg wrapped block
Callets™ 10kg bag
- L-60-40NV-132Block | 5kg wrapped block | 5 blocks/box | lost pallet (1000kg)
- 24 months
- L-60-40NV-595Callets™ | 10kg bag | 2 bags/box | lost pallet (600kg)
- 24 months