Finest Belgian Chocolate – Dark
Recipe n° 60-40-38

A great match for almost any ingredient

Recipe N° 60-40-38

Make ingredients match with the all-round dark chocolate.
Master balance with Recipe N° 60-40-38: dark enough to be powerful in lots of recipes, while having just enough sweetness to please a wide audience.
Expect a strong cocoa body, slightly bitter hints and a dash of fruitiness for all-round use and great end results from moulding and enrobing pralines to flavouring ganaches, mousses, bavarois, drinks and ice cream.

With this chocolate, you support cocoa farmers

The Callebaut 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?

intense cocoa - slightly bitter - fruity hints

Taste profile
  • 4
  • 4
    Roasted flavor
  • 3
  • 2
  • 0.5
  • 1
  • 1
  • % min. Cocoa60.1
    % Cocoa butter39.4
    22.7% Fat free cocoa
  • % min. Milk 
  • % Fat39.4
    % Cocoa butter39.4

Pairing tips

  • Ginger Bread
  • Pink Peppercorn
  • Orange
  • Rhubarb
  • Mandarin
  • Sirop de Liège / Apple Molasse
  • Pistachio
  • Roquefort
  • Mascarpone
  • Java Arabica Coffee
  • Rose
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.


Available packaging

  • 60-40-38NV-595
    Callets™ 10kg bag

Order code

  • 60-40-38NV-595Callets™ | 10kg bag | 2 bags/box | lost pallet (600kg)

Shelf life

  • 24 months


  • KD-