Callebaut

Callebaut dark couverture chocolate

Product information

Callebaut 70-30-38NV Belgian dark chocolate, with 70.5% cocoa solids. Premium quality Belgian dark chocolate, with an intense roasted cocoa flavour.

Instructions for use

Depending on the purpose of use, the chocolate must be pre-crystallised (tempered) before use. Versatile use for making desserts, bonbons and ice creams.

Serving suggestion

Brownie

Ingredients:

• 95g Callebaut 70-30-38 dark chocolate
• 170g butter
• 200g sugar
• 2 whole eggs
• 85g flour
• 170g lightly roasted pecans

Preparation:

1. Melt the chocolate with the butter in a mixing bowl over a water bath, but be careful not to overheat it, only keep it on the steam until it melts.
2. Beat the eggs with the sugar until fluffy and add to the chocolate.
3. Mix in the flour as well.
4. Chop the pecans and mix into the dough.
5. Pour into a baking tray lined with baking paper and place in an oven preheated to 180°C. Bake for 8-10 minutes until done. Do not dry out the brownie completely, it is best when it is a little sticky. Once cooled, cut into equal squares.

Producer information

Octaaf Callebaut founded his chocolate factory in 1911 in a small Belgian town, Wieze. In the following years, he developed and perfected the recipes that are still familiar to fans of rich chocolate flavours today under the names 811, 823 or W2. As the world's leading chocolate manufacturer, Callebaut has been responsible for numerous innovations, including the most exciting development of recent years, Ruby chocolate.

MADE FROM SELECTED AND TRACEABLE COCOA BEANS

Callebaut has been a leader in sustainable cocoa bean production since 2012. As a further step, all cocoa mass used to make Callebaut Finest Belgian Chocolate is now made exclusively from traceable and 100% sustainably produced cocoa beans. Each cocoa bean shipment can be traced back to its origin, to the farming community where it was grown in Ghana, Ivory Coast or Ecuador.

Callebaut Finest Belgian chocolates have a uniquely rich cocoa character, a perfect harmony of sweet, sour and bitter flavours, and a fruity aroma that adds a new dimension to every chocolate confectionery. Each cocoa bean plays an important role in creating the unique Callebaut flavour during blending. How is this possible? Well, each cocoa bean tries to show the unique character of its origin.

IVORY COAST

Cocoa beans from the Ivory Coast form the backbone of every Finest Belgian chocolate. We owe the powerful cocoa flavour that we all love to them.

ECUADOR

Ecuadorian cocoa beans are carefully selected to achieve a pleasantly bitter flavour profile. These beans enrich the final bean blend with their special aroma.

GHANA

With their intense aroma, Ghanaian cocoa beans are also essential for the perfect end result. Added in the right proportion to the blend, these cocoa beans give the chocolate its fruity aroma and fresh acidity.

Storage

Store at 12-20 °C, protected from direct light and heat!

Distributor

Goodwill National Trading Kft.
2142 Nagytarcsa
Alsó ipari körút 16.

Product information

The information provided here on the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.