Recipe N° 5835

Perfect for very thin enrobing and moulding.
Recipe n° 5835 is one of the favourite dark chocolates of discerning chocolatiers and confectioners.
This recipe has a high fluidity, which makes it ideal for fine enrobing and thin moulding of pralines and small hollow figures. After melting and tempering, it hardens with a beautiful gloss and a hard crack that melts quickly in the mouth.
It has a solid cocoa taste with pleasant bitterness, topped off with hints of nutmeg and vanilla. 
Recipe n° 5835 pairs perfectly with ingredients that have a powerful and acidic taste such as warm citrus fruits, exotic fruits, black cherries, etc. .

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

Bitter cocoa taste with a hint of nutmeg, melts nicely.

Fluidity
Very high fluidity
Taste profile
  • 3.5
    Cocoa
  • 2
    roasted
  • 4
    Bitter
  • 2
    Sweet
  • 0.5
    Vanilla
  • 1
    Sour
  • 0.5
    Fruity
  • 0.5
    Woody
Composition
  • % min. Cocoa56.1
    % Cocoa butter39
    18.6% Fat free cocoa
  • % min. Milk0
  • % Fat39
    % Cocoa butter38.4
Bean origin
Mainly West African cocoa beans, mostly Forastero variety

Applications

Confectionery

Available packagings

  • 5835NV-116
    Block 5kg wrapped block

Order code

  • 5835NV-120Block | 5kg wrapped block | 5 blocks/box | Euro pallet (1000kg)

Shelf life

  • 24 months

Certifications

  • KD-