Callebaut Dark 60-40-38 - Chocolate Callets (60.1% Cocoa) - 10kg
Discover the perfect balance of flavour and versatility with Callebaut Dark Couverture Chocolate 60-40-38 Callets, available in a convenient 10kg bag. This premium Belgian dark chocolate is crafted to deliver an intense cocoa experience with just the right touch of sweetness, making it suitable for a wide range of dessert applications. With 60.1% cocoa solids, this chocolate offers a robust flavour profile, featuring slightly bitter notes and a hint of fruitiness, ensuring a rich and satisfying taste. Ideal for professional kitchens, these callets melt smoothly and easily, providing consistent results whether you're moulding, enrobing, or adding depth to your ganaches and mousses.
The Dark Chocolate 60-40-38 Callets are designed with medium fluidity, making them an all-rounder in the kitchen, perfect for everything from pralines and chocolate bars to drinks and frozen desserts. Made from a blend of cocoa beans sourced from Ivory Coast, Ghana, and Ecuador, this chocolate is the product of careful selection and expert blending, resulting in a balanced taste that appeals to a broad audience. Whether you're a chocolatier, patissier, or chef, this dark chocolate offers the reliability and quality needed to create desserts that will impress your customers time and time again.
The 10kg bag is perfect for commercial use, providing ample supply for your dessert production needs, while the callet form makes it easy to measure and melt. Invest in Dark Chocolate 60-40-38 Callets and experience the difference that high-quality Belgian chocolate can bring to your kitchen.
COCOA HORIZONS
By choosing this chocolate, you are directly supporting cocoa farmers and sustainable farming practices. The finest chocolate requires the finest cocoa beans, both now and in the future. With every pack you purchase, a portion is reinvested into sustainable cocoa farming through the Cocoa Horizons Foundation.
10kg
Product Approximate Dimensions:
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Storage Instructions:
Store the product in a clean, dry (relative humidity max.70 %) and odourless environment. Recommended storage temperature: 12 - 20 °C.
Shelf Life From Production:
24 Months
Please Note: Remaining shelf life of actual product received will vary.
Primary Packaging:
Bag
Ingredients:
Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Lecithins (SOYA), Natural Vanilla Flavouring
Allergens in BOLD & CAPS.
Dairy Free: No
Gluten Free: Yes
Halal Suitable: Yes
Halal Certified: Yes
Kosher Suitable: Yes
Kosher Certified: Yes
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes
While we strive to provide accurate product information on our website, manufacturers may occasionally change their ingredient lists or packaging. The information on our website is for reference purposes only. We recommend not solely relying on this information. Always read product labels, warnings, and directions before using.
Q: Why are chocolate prices increasing at the moment?
A: Chocolate prices are currently increasing due to a combination of factors, including rising costs of raw materials such as cocoa beans, global supply chain disruptions, and increased demand. Adverse weather conditions in key cocoa-producing regions have also affected crop yields, further contributing to price hikes. Additionally, the cost of transportation and energy has risen, impacting overall production and distribution expenses.
Q: Can I return chocolate products if I’m not satisfied?
A: Unfortunately, due to food safety regulations, we cannot accept returns on chocolate products or any food items once they have been shipped. We ensure that all products are carefully inspected before dispatch to meet our high-quality standards.
Q: What should I do if my chocolate melts during transit?
A: Chocolate may melt in transit, especially during warmer months. If your chocolate arrives melted, rest assured it is still safe to use. Simply allow the chocolate to cool and solidify, and then remelt it according to your recipe’s instructions. The quality and taste will remain unaffected.
Q: Why does my chocolate sometimes have a white coating on the surface?
A: The white coating on chocolate, known as "bloom," occurs when the fat or sugar crystals rise to the surface. This can happen due to temperature fluctuations during storage. While bloom may affect the appearance, it does not impact the taste or safety of the chocolate. The chocolate can still be used as normal.
Q: Is there a difference between couverture chocolate and regular chocolate?
A: Yes, couverture chocolate has a higher cocoa butter content and is specifically designed for tempering and creating a glossy, smooth finish in confections. It’s often used by professional chocolatiers for moulding, dipping, and enrobing. Regular chocolate may not have the same fluidity or texture needed for these specialised tasks.
Q: What are the key applications for this product?
A: This dark chocolate is versatile and can be used for moulding, enrobing, flavouring, and decorating. It's ideal for cakes, confectionery items, beverages, frozen desserts, and various bakery products.
Q: Is this chocolate fountain ready?
A: No, Callebaut's Dark Chocolate 60-40-38 Recipe has a medium fluidity rating, which means it will require additional oils or cocoa butter to be added for it to flow smoothly in a chocolate fountain.
Q: Is this product suitable for vegetarians?
A: Yes, Callebaut's Dark Chocolate 60-40-38 Recipe is suitable for vegetarians.
Q: Does this chocolate meet Halal dietary requirements?
A: Yes, Callebaut's Dark Chocolate 60-40-38 Recipe is certified Halal.
Q: What is the fluidity of Callebaut's Dark Chocolate 60-40-38 Recipe, and why is it important?
A: This dark chocolate has medium fluidity, which means it flows well during processing. This characteristic makes it suitable for a wide range of applications, including moulding and enrobing.
Q: What is the minimum percentage of dry cocoa solids in this chocolate?
A: Callebaut's Dark Chocolate 60-40-38 Recipe contains a minimum of 60.1% dry cocoa solids.
Q: How is this chocolate sourced?
A: Callebaut's Dark Chocolate 60-40-38 Recipe is made from cocoa beans sourced from Ivory Coast, Ghana, and Ecuador. It is part of the Cocoa Horizons Program, which supports sustainable cocoa farming.
Q: What is the shelf life of Callebaut's Dark Chocolate 60-40-38 Recipe?
A: The shelf life of Callebaut's Dark Chocolate 60-40-38 Recipe is 24 months from production when stored under the recommended conditions. The remaining shelf life of the actual product received will vary.
Q: What is the best before date for this product?
A: The best before date for this product can vary depending on our current stock levels and supply. If you need the specific best before date for your order, please send us an email, and we'll provide you with the information as soon as possible.
Q: How should this chocolate be stored?
A: Store Callebaut's Dark Chocolate 60-40-38 Recipe in a cool, dry place away from direct sunlight and strong odours. Ideal storage temperature is between 12°C and 20°C. Avoid storing chocolate in the refrigerator, as this can cause condensation and affect the texture.
Q: Can I freeze chocolate to extend its shelf life?
A: Freezing chocolate is not recommended as it can cause changes in texture and appearance. If you must freeze it, ensure the chocolate is tightly wrapped to prevent moisture from getting in. When ready to use, allow it to thaw gradually in the refrigerator before bringing it to room temperature to avoid condensation.
Q: What packaging options are available for this product?
A: Callebaut's Dark Chocolate 60-40-38 Recipe is available in a 10kg bag or 5kg block.
Q: Can this chocolate be used for pairing with other ingredients?
A: Yes, Callebaut's Dark Chocolate 60-40-38 Recipe pairs well with ingredients like spices, citrus fruits, cheese and floral beverages, providing a balanced and complementary flavour profile.
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