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

High in cocoa, yet very mild in taste

Recipe N° 60-40-41

Go high in cocoa and mild in taste.
Recipe N° 60-40-41 is a great find for chefs looking for a chocolate rich in cocoa, yet mild enough to pair with subtle ingredients like pear, almonds, rhubarb and more!
With its higher cocoa percentage, it has the perfect fluidity for panning, fine enrobing and fine moulding. Obtain perfect end results in all your favourite thin confectionery creations!

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
Composition
  • % min. Cocoa60.3
    % Cocoa butter42.6
    19.7% Fat free cocoa
  • % min. Milk0
  • % Fat42.5
    % Cocoa butter42.6
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.

Applications

Confectionery

Truffles
Application spraying confSpraying (airbrush)

Available packaging

  • 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
from 60% - 69% cocoa - 60-40-38

Recipe N° 60-40-38
from 60% - 69% cocoa - L-60-40

Recipe N° L-60-40