Recipe N° 2815

Ideal for thin enrobing and moulding.
This dark chocolate is based on recipe n° 815, yet contains more cocoa butter to create a more fluid chocolate after melting and tempering. With recipe n° 2815 you'll create a thin chocolate shell with a nice snap and hard crack, which makes it ideal for thin enrobing, and moulding pralines and small hollow figures. The taste is defined mainly by a strong cocoa body and topped off with subtle hints of vanilla. It pairs perfectly with sweeter ingredients, exotic fruits and ingredients spiced up with vanilla.

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Description

Roasted cocoa taste and pleasantly bitter.

Fluidity
High fluidity
Taste profile
  • 4.5
    Cocoa
  • 4
    roasted
  • 3
    Bitter
  • 2.5
    Sweet
  • 1
    Vanilla
  • 1.5
    Sour
  • 0.5
    Fruity
Composition
  • % min. Cocoa57.7
    % Cocoa butter38.5
    20.7% Fat free cocoa
  • % min. Milk0
  • % Fat38.4
    % Cocoa butter38.5
Bean origin
Mainly West African cocoa beans, mostly Forastero variety

Available packagings

  • 2815-E4-U71
    Callets™ 2.5 kg bag

Order code

  • 2815-2B-U76Callets™ | 2.5 kg bag | 8 bags/box | lost pallet

Shelf life

  • 24 months

Certifications

  • KD-