Callebaut 70-30-38 Dark Callets 70.5% 400g

Callebaut Dark Callets 

Callebaut 70-30-38 Dark Callets 70.5% 400g is a premium Belgian dark chocolate created for those who appreciate a deep, intense chocolate flavour with exceptional balance. Made with a carefully selected blend of cocoa beans from Ivory Coast, Ghana and Ecuador, this high-cocoa chocolate delivers powerful roasted cocoa notes, a pleasant bitterness and subtle fruity undertones that linger on the palate.

With 70.5% cocoa solids and 100% pure cocoa butter, these dark chocolate callets offer a rich flavour profile that works beautifully across a wide range of desserts and baking projects. Their convenient callet format melts evenly and makes weighing and portioning simple. At i4C, we particularly enjoy using this chocolate in brownies, chocolate tarts, ganache and hot chocolate, where its bold cocoa character really shines through. The lower fluidity also makes it ideal for flavouring crémeux, mousses, sauces and frozen desserts where a strong chocolate presence is desired.

Whether you're baking a celebration cake, making homemade truffles or creating an indulgent chocolate dessert, Callebaut 70-30-38 brings the quality and consistency that has made it a favourite with chocolatiers and pastry professionals worldwide.

Key Features:

• 400g pack.
• Contains 70.5% cocoa solids.
• Made with 100% pure cocoa butter.
• Crafted using cocoa beans from Ivory Coast, Ghana and Ecuador.
• Lower fluidity chocolate ideal for flavour-focused applications.
• Convenient callet format for easy melting and portioning.
• Made with natural vanilla.
• Supports sustainable cocoa farming through the Cocoa Horizons programme.

Recipe Inspiration:

• Melt into a rich chocolate ganache and use it to fill macarons, layer cakes or chocolate tart shells.
• Fold into brownie batter for a deep chocolate flavour and fudgy texture.
• Blend with cream and milk to create a luxurious homemade dark hot chocolate.
• Use it to make a dark chocolate cheesecake topped with fresh berries and a dusting of cocoa powder.

Why do cocoa beans from multiple origins matter in chocolate?

Blending cocoa beans from different countries allows chocolate makers to create a more balanced flavour profile. The beans used in Callebaut 70-30-38 combine the richness of West African cocoa with fruity and aromatic notes from Ecuador, creating a complex and rounded chocolate taste.

What does lower fluidity chocolate mean?

Lower fluidity chocolate contains slightly less free-flowing cocoa butter, resulting in a thicker texture when melted. This makes it particularly effective in recipes where a stronger chocolate flavour and richer mouthfeel are preferred, such as mousses, fillings, crémeux and dessert sauces.

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

Chocolate around the 70% cocoa mark offers a balance between intensity and versatility. It delivers a pronounced cocoa flavour without becoming overwhelmingly bitter, making it suitable for everything from cakes and cookies to frozen desserts and chocolate drinks.

Ingredients:

Cocoa Mass 71.0%; Sugar 26.0%; Fat-reduced cocoa powder 2.0%; emulsifier SOYA lecithin <1%; Natural vanilla flavouring <1%;

Allergens are highlighted in BOLD.

Additional Allergen Information May contain Milk This product is made on shared lines that process products containing allergen ingredients and therefore may contain these allergens. 

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.