Recipe N° 2804

Ideal for thin enrobing and moulding.
This chocolate recipe is based on dark chocolate recipe n° 804, yet contains more cocoa butter to obtain a more fluid chocolate with a harder crack after hardening. This makes the 2804 ideal for fine moulding and enrobing. With its mild cocoa taste and fresh, sour notes, it pairs perfectly with sweeter ingredients or spices with a floral character such as vanilla and lavender.

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?
Description

Mild and slightly roasted cacao taste with refreshing acidic notes.

Fluidity
High fluidity
Taste profile
  • 3.5
    Cocoa
  • 3
    roasted
  • 3
    Bitter
  • 2.5
    Sweet
  • 1.5
    Vanilla
  • 1.5
    Sour
  • 1.5
    Fruity
Composition
  • % min. Cocoa54.1
    % Cocoa butter37.6
    18% Fat free cocoa
  • % min. Milk0
  • % Fat37.6
    % Cocoa butter37.6

Pairing tips

  • Lavender
Bean origin
Mainly West African cocoa beans, mostly Forastero variety

Available packagings

  • 2804NV-120
    Block 5kg wrapped block
  • 2804NV-554
    Callets™ 10kg bag

Order code

  • 2804NV-120Block | 5kg wrapped block | 5 blocks/box | Euro pallet (1000kg)

Shelf life

  • 24 months

Certifications

  • KP-
  • Halal

Order code

  • 2804NV-554Callets™ | 10kg bag | 2 bags/box | Euro pallet

Shelf life

  • 24 months

Certifications

  • KD-