Finest Belgian Chocolate – Dark
Recipe n° 60-40-38

A great match for almost any ingredient

Recipe N° 60-40-38

The all-round dark that isn't too dark.
Recipe n° 60-40-38 is a master in extreme balance. This chocolate is dark enough to reveal its power in a wide variety of recipes - yet has enough sweetness to appeal to a wide audience. It will add a potent and powerful cocoa taste to your creations, without being too overwhelming.
With its standard fluidity, this chocolate is a true all-rounder and easily does the job in almost any application. From moulding and enrobing pralines to flavouring ganaches, mousses, bavarois, drinks or ice cream, the 60-40-38 guarantees great end results. Always.

With this chocolate, you support cocoa farmers

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.

Where to find Callebaut?

Dark and bitter chocolate, roasted cocoa.

Standard fluidity
Taste profile
  • 4
  • 4
  • 3
  • 2
  • 0.5
  • 1
  • 1
  • % min. Cocoa60.1
    % Cocoa butter39.4
    22.7% Fat free cocoa
  • % min. Milk 
  • % Fat39.4
    % Cocoa butter39.4

Pairing tips

  • Ginger Bread
  • Pink Peppercorn
  • Orange
  • Rhubarb
  • Mandarin
  • Sirop de Liège / Apple Molasse
  • Pistachio
  • Roquefort
  • Mascarpone
  • Java Arabica Coffee
  • Rose
Bean origin
Mainly West African cocoa beans, mostly Forastero variety

Available packaging

  • 60-40-38NV-595
    Callets™ 10kg bag

Order code

  • 60-40-38NV-595Callets™ | 10kg bag | 2 bags/box | lost pallet (600kg)

Shelf life

  • 24 months


  • KD-