Recipe N° 60-40-41

Rich in cocoa butter - great for fine confectionery.
Recipe n° 60-40-41 is a great find when you're looking for a dark chocolate that is rich in cocoa, yet at the same time is mild enough to pair with more subtle ingredients such as pear, almonds, rhubarb, etc.
This recipe is rich in cocoa butter for a great mouthfeel and melting behaviour, and has a perfect fluidity for finer confectionery: thin enrobing or fine moulding of small items.
Its taste is defined by a powerful roasted cocoa flavour, and rounded off with vanilla and a dash of pleasant sweetness. The extra-high cocoa butter content smoothens the taste and makes it almost creamy - even if it doesn't contain any milk or dairy ingredients.  

Growing great chocolate

We believe that the success and future of our business depends directly on the future of cocoa cultivation and the cocoa farming communities. That’s why Callebaut® started the Growing Great Chocolate program in 2012.

Where to find?
Description

Dark mild chocolate.

Fluidity
Very high fluidity
Taste profile
  • 3.5
    Cocoa
  • 3
    roasted
  • 1
    Bitter
  • 2
    Sweet
  • 0.5
    Vanilla
  • 1
    Sour
  • 0.5
    Fruity
Composition
  • % min. Cocoa60.3
    % Cocoa butter42.6
    19.7% Fat free cocoa
  • % min. Milk0
  • % Fat42.5
    % Cocoa butter42.6
Bean origin
Mainly West African cocoa beans, mostly Forastero variety

Applications

Available packagings

  • 60-40-41NV-120
    Block

Order code

  • 60-40-41NV-120Block |

Shelf life

  • 24 months

Certifications

  • KD-