Callebaut Dark Chocolate - 70-30-38 - 5kg Block

  • Sustainable cocoa
  • Halal
  • KP-

Product information

intense cocoa - bitter - roasted - fruity hints
  • low fluidity
    2
  • 70.5%
    Min. % Dry cocoa solids
  • 38.9%
    Fat %
Available sizes

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% Cocoa Butter
    33.6% Fat-free cocoa
  • 38.9%
    Fat %
    38.9% Cocoa Butter
    0% Milk fat

Characteristics

Chocolate type:
Dark

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.

Comments

Comments

I have watched Callebaut Chocolate's You Tube Channel videos instructing about the seeding method of tempering Dark (54%, Recipe 811), Milk (33.6%, Recipe 823 and White (28%, Receipe W2) chocolates using chocolate callets, which worked perfectly for dipping and coating chocolate truffles. Can Callebaut's Dark Bittersweet callets (70.5%, Recipe 70-30-38) be similarly tempered using the seeding method and what would the specific temperature parameters me for the higher percentage of cocoa solids in this recipe, or would it be the same as for the Dark chocolate callets from Recipe 811? Also does the Dark Bittersweet chocolate's low fluidity rating of 2/5 make it significantly less appropriate for dipping and coating compared to Recipe 811's medium fluidity rating of 3/5?

I hope this is he appropriate place to post this questions and look forward to being able to incorporate a higher and additionally healthful dry cocoa solids percentage into our confectionary recipes. Thank you. - R.