Dark Chocolate 70%, 70-30-38 Callebaut (Belgium)

Description 
When dark and intense is what you’re looking for, recipe 70-30-38 is perfect to boost the chocolate flavours in your creations. At the same time, it leaves more space for creativity with pairings than many other chocolates with a comparable abundance in cocoa.
Intense cocoa – bitter – roasted – fruity hints

Ingredients
Cocoa mass; sugar; fat reduced cocoa powder; emulsifier: soya lecithin; natural vanilla flavouring.

 Composition

Fluidity

Taste Profile

Pairing Tips
Salt | Caraway | Cumin | Sichuan Pepper | Bilberry | Lime | Chardonnay | Leffe Dark | Balsamic Vinegar | Brie | Earl Grey

Origin of Beans
Mainly West African cocoa beans, mostly Forastero variety.

Applications
Moulding | Enrobing | Ganache/Filling | Coating/Glazing | Ice Cream/Gelato