Finest Belgian Chocolate – Dark
Recipe n°60-40-41

High in cocoa, yet very mild in taste

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.  

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
intense cocoa - slightly bitter - fruity hints
Fluidity
High fluidity
Taste profile
  • 3.5
    Cocoa
  • 3
    roasted
  • 1
    Bitter
  • 2
    Sweet
  • 0.5
    Vanilla
  • 1
    Sour
  • 0.5
    Fruity

Looking for another chocolate taste?

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

Confectionery

Truffles
Application spraying confSpraying (airbrush)

Available packagings

  • 60-40-41NV-120
    Block 5kg wrapped block

Order code

  • 60-40-41NV-120Block | 5kg wrapped block | 5 blocks/box | Euro pallet (1000kg)

Shelf life

  • 24 months

Certifications

  • KD-
Explore more
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Recipe N° L-60-40