Additional information
Packsize | 4/11 LB |
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For perfect taste and constant quality in a strong dark chocolate couverture, Extra-Bitter Guayaquil has it all. Intense bitterness is the product’s hallmark, but to the experienced tast buds of master chocolatiers, a variety of subtle flavors also play on the palate. There’s unanimity in discovering, on the one hand, a hint of youthful pepper tones, anicsced and liquorice, and on the other, floral wooded, red fruit and black olive suggetions, lightly shaded by Arabic coffee and chestnut notes.
Packsize | 4/11 LB |
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Ideal product for fine moulding, coatings, pastry ganache, mousse, pralines interior ganache, biscuit, sauce, decoration, ice cream, and sorbet. Pairs great with pistachio, curry, banana, and blood orange!
Quality Callebaut chocolate in a chip format. Great for cookies and other treats! Approximately 1000 chips per pound. 44.9% cacao. Product of Canada.
All the skills of the finest chocolatier are tested in the production of a truly successful semi-bitter dark chocolate couverture. Favorites Mi-Amére is such a creation, offereing a strong taste of delicately spiced cocoa to discerning palate. This dark couverture is widely praised for its consistent aromatic rounded flavor, as well as for its tantalising suggestion of vanilla and subtle sourish vegetal hints. Very slightly sweet and with an abundance of character.
A bright and intense red color, this cocoa powder is ideal for coating truffles or for an amber dusting.
Produced with great care, these fine chocolate flakes are great for topping or sprinkling over your finished products. With their pleasant texture and irregular shapes, Callebaut s chocolate flakes enhance the artisan look of your products ideal for decorating truffles, pralines, cakes, desserts, rolls etc. And they are made of 100% Callebaut chocolate. You can be sure of a perfect taste and look, every time.
A slightly sweet milk chocolate with a dominant taste of cocoa and milk. A new generation chocolate with a pure and intense taste of cocoa, thanks to the new and unique method of fermentation: the Q fermentation.