Callebaut Belgian Dark Chocolate Callets, 54.5% — 10 kg

Belgian dark chocolate at 54.5% cocoa — smooth, well balanced, with a subtle vanilla note.

This is couverture: a high proportion of cocoa butter and no vegetable fat, which is why it melts cleanly and tempers to a proper snap instead of going dull and streaky.

The cocoa beans are roasted whole in the shell, a slower method most large makers have moved away from, and blended from Ivory Coast, Ghana and Ecuador.

Callets are small flat discs instead of a block — no chopping, and they melt quickly and evenly. Measure out what you need and reseal the bag.

Medium fluidity, which is why one chocolate handles most jobs: ganache, moulding, enrobing, dipping.

Serving Ideas:

Ganache & Truffles: Equal parts hot cream and callets, stirred smooth.
Cookies & Brownies: Melt into the batter, or fold in whole — they spread into pools of chocolate rather than holding their shape the way chips do.
Dipping & Moulding: Temper for snap and shine.
Hot Chocolate: Melt into hot milk.
Mousse, Glaze & Sauce: Melts smooth and sets firm.

Two-year shelf life. Store cool and dry, away from strong-smelling foods.

Contains soy. 10 kg per bag.

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