Callebaut Dark Chocolate; 70-30-38 full of roasted, bitter notes

If you’re looking for a Belgian chocolate to impress with impactful, roast flavours, Callebaut Recipe No. 70-30-38 could be just the couverture you’re looking for.

Perfectly balancing out its intensity are zesty, fruity notes, leading to a chocolate that provides all the consistent performance you’d expect from Callebaut, but with plenty of character, too.

Where do the beans in this chocolate come from?

The beans in 70-30-38 are a delicious blend of beans from 3 different countries: Ivory Coast, Ghana and Ecuador. As you would expect, these beans are all grown and harvested in line with the principles of the Cocoa Horizons programme.

If this is a more bitter chocolate, what should I pair it with?

This is a chocolate with a lower fluidity, so it’s a great choice for enrobing and moulding, as well as for use in baking. It’s particularly good for giving a boost of chocolate to desserts, bakes and ice cream.

Try pairing it with lime, pepper, salt, earl grey tea or even cumin, to challenge your creativity and create a chocolatey treat full of nuanced flavour.

Applications:

• Confectionary: Moulding, Panning, Piping, Flavouring and Enrobing

• Desserts: Flavouring, Piping

• Home Baking: Enrobing, Piping and Flavouring

• Gelato and Sorbets: Flavouring