Callebaut

'70-30-38' Dark Chocolate Block (70.5%) - 11 Lbs

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Front of Callebaut 70-30-38 dark chocolate block, 11 lbs, showing the wrapped block with the Callebaut label and 70.5% cocoa recipe.
Back of Callebaut 70-30-38 dark chocolate block wrapper, 11 lbs, showing the ingredient panel, nutrition information, and storage guidance.
Front of Callebaut 70-30-38 dark chocolate block, 11 lbs, showing the wrapped block with the Callebaut label and 70.5% cocoa recipe.
Back of Callebaut 70-30-38 dark chocolate block wrapper, 11 lbs, showing the ingredient panel, nutrition information, and storage guidance.

'70-30-38' Dark Chocolate Block (70.5%) - 11 Lbs

$107.70
  • UPC: 5410522767674
  • MPN: 70-30-38NV-50C
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Description

Callebaut 70-30-38 is the darkest of the classic Callebaut recipes, a Belgian couverture with 70.5% cocoa formed into a solid 11 pound block. Chop off what the batch needs and reach for it when a dessert wants its chocolate flavor turned all the way up, from cremeux and tart fillings to sauces and sorbets.

A solid body of roasted cocoa dominates, carried by powerful bitter notes and lifted by fresh, fruity hints that keep the intensity from going flat. The low fluidity gives it a heavy, deliberate melt that coats a spatula thickly, so it enriches ganache and mousse with a deep color and a lingering finish, and it builds a substantial shell when molding bonbons or figures. Enrobing, panning, piping, and airbrush spraying are all within reach for shops that want a bold dark note, and the block shaves into dramatic dark shards for finishing. Callebaut blends beans from Ivory Coast, Ghana, and Ecuador for a round, balanced taste at this high percentage.

Callebaut L-60-40 Dark Chocolate Block (60.6%) softens the bitterness a step and melts thicker still for ganache, caramels, and large hollow figures, while C811 Dark Chocolate Block (53.1%) is the sweeter, smoother choice when the chocolate should support a dessert rather than lead it.

Instructions

Application
  • Chop the block into small, even pieces so it melts uniformly, then melt and temper before molding, enrobing, or piping.
  • Use as a flavoring chocolate in ganache, cremeux, mousse, ice cream and sorbet bases, dessert sauces, and brownie and cake batters where a bold dark note is wanted.
  • Mold bonbon shells and figures, enrobe bars and truffles, pan nuts and dried fruit, or pipe decorations.
  • Shave the block with a knife or peeler for shards and curls, or spray melted chocolate through an airbrush for a velvet finish.
Storage
  • Store in a clean, dry, odor free area at 12 to 20°C (54 to 68°F) with relative humidity below 70%.
  • Keep the block wrapped between uses and away from strong odors.

Ingredients

    Unsweetened Chocolate, Sugar, Cocoa Powder, Lecithin (Soy), Natural Flavors

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