Callebaut’s n° 70-30-38 is one of the dark chocolates that is favoured by many chefs and chocolatiers all over the globe. Featuring an intense, yet very balanced chocolate taste, this dark couverture chocolate is grounded by its solid body of roasted cocoa and powerful bitters.
With its standard fluidity, the 70-30-38 guarantees great end results in a wide variety of applications: moulding and enrobing of confectionery, flavouring of ganaches, mousses, crèmes, crémeux, ice cream, sauces.
Cacao solids: 70.5%
Flavour Profile: Extra-bitter dark chocolate with a great boost of roasted cocoa.
Applications: Medium enrobbing, moulding medium hollow figures (15-30cm), moulding pralines, moulding small hollow figures (5-15cm), panning, piping decoration, spraying (airbrush), flavouring of ganaches, mousses, cremes, cremeux, ice cream and sauces.
Pairing Tips: Salt, caraway, cumin, sichuan pepper, bilberry, lime, chardonay, balsamic vinegar, brie, earl grey
Origin: Mainly West African cocoa beans, mostly Forastero variety
Ingredients: Cocoa mass; Sugar; Fat-reduced cocoa powder; Emulsifier: soya lecithin; Natural vanilla
This is one of the standard chocolate products used at Savour Chocolate and Patisserie School.
Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
This rendition of the classic Opera Cake has a moist almond praline cake, chocolate cremeux and a coffee mousseline creme in layers that look just as good as they taste; finished with a chocolate glaze and a velvet-sprayed chocolate garnish.
A rich chocolate cookie perfect on its own or sandwiched together with a decadent vanilla ganache.