Callebaut Dark Chocolate - 70-30-38 - 5kg Block
Product information
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medium fluidity3
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70.5%Min. % Dry cocoa solids
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38.9%Fat %
Characteristics
Composition
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70.5%Min. % Dry cocoa solids38.9% Cocoa Butter33.6% Fat-free cocoa
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38.9%Fat %38.9% Cocoa Butter
Characteristics
- Chocolate type:
- Dark
- range:
- product category:
Taste profile
- Cocoa
- Roasted flavor
- Bitter
Dark
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Cocoa 4.5
-
Roasted flavor 4
-
Bitter 4
-
Sweet 2
-
Vanilla flavor 1
-
Sourness 2
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Fruity flavor 1
Applications
- Cakes
- Classic Bakery Items
- Confectionery Items
- Frozen Desserts
- Arabic Sweets
- Bars and Tablets
- Bread Pudding
- Brigadeiros
- Brownies
- Candies
- Cheesecake
- Chocolate Cakes
- Chocolate Drinks
- Chocolate Fountains
- Clusers
- Coffee Based Drinks
- Cones
- Crepe Cake
- Cupcakes
- Dessert in Cups
- Dipped & Enrobed Items
- Donuts
- Drinks
- Enrobed Pralines
- Entremet
- Event Cakes
- Fondue
- Frozen Sandwiches
- General Cakes
- Ice Cream & Gelato
- Ice Pop
- Individual Desserts & Pastries
- Lava Cakes
- Macarons
- Mendiants
- Merveilleux
- Milkshakes
- Millefeuille
- Molded bonbons
- Molded & Hollow figures
- Mousse Cakes
- Mousse & Bavarois
- Muffins & Quickbreads
- Panning
- Pie
- Plated Dessert
- Pound Cake
- Puddings & Custards
- Regional Specialty Cakes
- Rolled Cakes
- Semi Fredo
- Soft Ice Cream & Softserve
- Spreads
- St. Honoré
- Sundaes
- Tarts
- Travel Cake
- Truffles
- Viennoiserie
Certifications
- Suitable For:
- Halal
- KP-
- Vegan
- Vegetarian
- Free From:
- Not Gluten
- Sustainability:
- Cocoa Horizons Program
- Sustainable cocoa
Cocoa Horizons
With this chocolate, you support cocoa farmers. Chocolate needs the finest cocoa beans. Today and tomorrow. For every pack of chocolate you buy, we reinvest a part in sustainable cocoa farming through the Cocoa Horizons Foundation.
Packaging
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- Order code:
- 70-30-38NV-132
- Shelf life:
- 24 months
- Other packages:
Pairing tips
- Salt
- Caraway Cumin
- Sichuan Pepper
- Bilberry
- Lime
- Chardonnay
- Leffe Dark
- Balsamic Vinegar
- Brie
- Earl Grey
Comments
Comments
Submitted by Richard Rodaro on Sat, 12/02/2023 - 06:40
I have watched Callebaut Chocolate's You Tube Channel videos instructing about the seeding method of tempering Dark (54%, Recipe 811), Milk (33.6%, Recipe 823 and White (28%, Receipe W2) chocolates using chocolate callets, which worked perfectly for dipping and coating chocolate truffles. Can Callebaut's Dark Bittersweet callets (70.5%, Recipe 70-30-38) be similarly tempered using the seeding method and what would the specific temperature parameters me for the higher percentage of cocoa solids in this recipe, or would it be the same as for the Dark chocolate callets from Recipe 811? Also does the Dark Bittersweet chocolate's low fluidity rating of 2/5 make it significantly less appropriate for dipping and coating compared to Recipe 811's medium fluidity rating of 3/5?
I hope this is he appropriate place to post this questions and look forward to being able to incorporate a higher and additionally healthful dry cocoa solids percentage into our confectionary recipes. Thank you. - R.