Barry Callebaut 55% Dark Chocolate 20kg

55% Dark Chocolate

Barry Callebaut 55% Dark Chocolate 20kg is a versatile dark couverture chocolate with a balanced cocoa flavour, gentle sweetness and subtle vegetal notes. Smooth and rounded in profile, it offers enough cocoa depth to bring character to recipes while remaining approachable and adaptable across a wide range of chocolate applications. Its velvety texture and carefully balanced flavour make it equally suited to delicate desserts and richer chocolate creations.

Created in France using carefully selected West African Forastero cocoa beans, this couverture chocolate develops its distinctive flavour through Q-Fermentation™ technology, a process designed to reveal cleaner and more defined cocoa aromas. With a fluid texture that performs consistently when melted, it is suitable for mousses, ganache, moulding, coating, baking and dessert work. The flavour profile also works particularly well with ingredients such as hazelnuts, citrus fruits, black pepper, cloves, floral flavours and fruit components.

Through the Cocoa Horizons programme, each purchase also supports sustainable cocoa farming and investment in cocoa-growing communities.

Key Features:

• 20kg bulk format.
• 55% minimum cocoa solids.
• 35% fat content.
• Made using West African Forastero cocoa beans.
• Produced in France.
• Smooth fluidity for versatile chocolate work.
• Q-Fermentation™ process for refined cocoa flavour development.
• Traceable cocoa beans.
• Supports Cocoa Horizons sustainability initiatives.

Recipe Inspiration:

• Pair with roasted hazelnuts and a crisp pastry case for a rich dessert with balanced cocoa flavour and nutty depth.
• Combine the chocolate with fresh lime for a contrast between rich cocoa notes and bright citrus flavour.
• Blend dark chocolate ganache with cracked black pepper for a subtle warmth that complements cocoa notes.
• Create a light chocolate mousse finished with delicate violet flavours for an elegant dessert combination.

What is Q-Fermentation™ in chocolate production?

Q-Fermentation™ is a controlled fermentation process used during cocoa production to help develop more precise flavour characteristics within cocoa beans. It focuses on revealing cleaner cocoa notes and greater flavour consistency.

Why do floral flavours work with dark chocolate?

Floral flavours can soften and brighten the richness of dark chocolate. Ingredients such as violet can add subtle aromatic notes that sit alongside cocoa without overpowering it.

Why does dark chocolate pair well with spices?

Spices such as pepper and cloves naturally complement cocoa because they share warm aromatic compounds. Small amounts can bring extra depth and complexity without changing the core chocolate flavour.

Ingredients:

cocoa mass 49,0%; sugar 40,5%; cocoa butter 10,0%; emulsifier: lecithin <1%; natural vanilla flavouring <1% Made with West-African beans. Allergen Statement On Pack Fructose Vanilin Lactose.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.