Callebaut (Belgium) Dark Chocolate 70%, 70-30-38 - 400g


When dark and intense is what you're looking for, recipe 70-30-38 is perfect to boost the chocolate flavours in your creations. At the same time, it leaves more space for creativity with pairings than many other chocolates with a comparable abundance in cocoa.
Intense cocoa - bitter - roasted - fruity hints

Cocoa mass; sugar; fat reduced cocoa powder; emulsifier: soya lecithin; natural vanilla flavouring.



Taste Profile

Pairing Tips
Salt | Caraway | Cumin | Sichuan Pepper | Bilberry | Lime | Chardonnay | Leffe Dark | Balsamic Vinegar | Brie | Earl Grey

Origin of Beans
Mainly West African cocoa beans, mostly Forastero variety.

Moulding | Enrobing | Ganache/Filling | Coating/Glazing | Ice Cream/Gelato

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