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Callebaut 60% Dark Chocolate

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SKU:
DAJ13
UPC:
812725026926

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Additional Information

INGREDIENTS:
Unsweetened Chocolate, Sugar, Cocoa, Soy lecithin (emulsifier), Natural Vanilla Flavor. May contain: Milk
SDS:
SPEC:
NON GMO:
Non-GMO
GLUTEN FREE:
Gluten Free
KOSHER:
No
ORGANIC:
No
ALCOHOL FREE:
Alcohol Free
VEGAN FRIENDLY:
No
COUNTRY OF ORIGIN:
United States
FLAVOR:
Dark Chocolate
PRODUCT TYPE:
Couverture Chocolate
SUGGESTED USES:
Confectionery, Candy, Detailed Molding, Dipping, Baking, Ganache, Fillings, Snacking
WHEAT:
Wheat Free
EGG:
Egg Free
SOY:
Yes
PEANUT:
Peanut Free
SUGAR FREE:
No
TREE NUT:
Tree Nut Free
COLOR:
Brown
COCOA PERCENTAGE:
46-100%
FORM:
Wafers/Melts
SWEETNESS:
Semi Sweet
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Description

Non MGOgluten freemade in usaalcohol free

Notes about packaging chocolate:

For your convenience, Olivenation re-packages some Valrhona and Callebaut items from larger size couverture bags into smaller size bags. Therefore, items may not arrive in the manufacturers original packaging.

Callebaut 60% Dark Bittersweet Chocolate (wafers/)

Single origin, 60% dark chocolate chips () from Callebaut created with cocoa exclusively grown from the Trinitario cocoa bean. This mild mannered, sweet, dark chocolate couverture offers subtle delicate floral notes, hazelnut and a hint of red fruits. Callebaut is one of the rare chocolate makers that still selects, roasts and grinds its own cocoa beans, the beans are roasted in their entire shell, to protect them and keep in all the aromas and subtleties. This yields a more intense, more complex and deeper cocoa flavor, unmistakably Callebaut.

Storage and Shelf Life:

Chocolate must be kept in a cool (preferably below 65 F) and dry environment. When kept in proper storage chocolate can be in good condition for a year or two or even longer. Chocolate is susceptible to picking up """"off notes"""" from strongly flavored products such as caraway, onion, garlic, etc., and should be stored separately.

Occasionally there may be light-coloured streaks or film on the surface of the chocolate. This occurs naturally and is a characteristic of chocolate. It will disappear when the chocolate is re-melted.

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