Pure, unsweetened cocoa is great for tuning and intensifying the flavor of the chocolates. It can be easily mixed with chocolate to acheive a more intense taste and color or to create a signiture chocolate recipe. Callebaut offers a selection of high-quality semi-finished products that can be used as ingredients for many different applications. They are based on the selection of the finest cocoa beans that Callebaut roasts, breaks and processes into premium quality cocoa mass, cocoa butter or cocoa powder. They are differentiating products for the professional who wants to create, starting from absolute purity. They are great for the professional who wants to customise the taste, liquidity or intensity of this chocolate.
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.
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.