Barry Callebaut 70% Dark Chocolate 10kg

70% Dark Chocolate

The Barry Callebaut 70% Dark Chocolate 10kg is a premium Belgian dark couverture chocolate with an intense cocoa profile, roasted notes, gentle bitterness, and subtle fruit undertones. Designed as a versatile all-round chocolate for professional pastry, bakery, and dessert applications, this 70% dark chocolate delivers depth, balance, and a smooth finish across both classic and contemporary recipes.

Made using a carefully selected blend of cocoa beans from Ivory Coast, Ghana, and Ecuador, the chocolate offers a rounded flavour with strong cocoa character while maintaining excellent workability. Its medium fluidity makes it suitable for moulding, coating, baking, ganache, mousses, desserts, sauces, hot chocolate, and chocolate decorations, while the high cocoa butter content provides a glossy finish and clean snap.

The bold cocoa flavour pairs particularly well with black cherry, coffee, dark beer, caramel, hazelnut, raspberry, sea salt, orange, pistachio, and rich dairy ingredients. Whether used in brownies, chocolate cakes, truffles, plated desserts, frozen desserts, or artisan confectionery, this couverture chocolate brings intensity without overpowering accompanying flavours.

Its large 10kg format makes it ideal for bakery production, chocolate work, dessert preparation, and catering environments where consistent quality Belgian chocolate is essential.

Key Features:

• Belgian dark couverture chocolate.
• 70.3% minimum cocoa solids.
• 43.8% cocoa butter.
• Medium fluidity for versatile applications.
• Intense roasted cocoa flavour with slight fruitiness.
• Suitable for moulding, coating, ganache, and baking.
• Made using cocoa beans from Ivory Coast, Ghana, and Ecuador.
• Smooth melt and glossy finish.
• Pack size: 10kg.
• Produced using sustainable cocoa.
• Ideal for pastry, bakery, dessert, and confectionery use.

Recipe Inspiration:

• Dark chocolate brownies with black cherry compote and sea salt.
• 70% chocolate tart with espresso cream and cocoa nibs.
• Belgian dark chocolate mousse with caramelised hazelnuts.
• Chocolate and stout cake with dark ganache frosting.

Why is 70% dark chocolate popular for baking and desserts?

A 70% cocoa content provides a balanced combination of bitterness, richness, and sweetness, making it versatile enough for cakes, mousses, sauces, ganache, and confectionery without becoming overly sharp or overly sweet.

What makes couverture chocolate different from regular dark chocolate?

Couverture chocolate contains a higher cocoa butter content, which improves melting, tempering, coating, and texture. This gives desserts and chocolate work a shinier appearance, smoother mouthfeel, and cleaner snap.

Which ingredients pair well with intense dark chocolate?

Dark chocolate with roasted cocoa notes works particularly well alongside fruits like cherry and raspberry, roasted nuts, coffee, stout, salted caramel, citrus, and creamy dairy ingredients that balance its bitterness.

Ingredients:

cocoa mass 70,0%; sugar 25,5%; fat-reduced cocoa powder 4,0%; 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.