Finest Belgian Chocolate N° 70-30-38 Callebaut® (400g)

6.00

When dark and intense is what you’re looking for.
Recipe n° 70-30-38 is one of the dark chocolates that is favoured by many chefs and chocolatiers all over the world. It has an intense, yet very balanced chocolate taste. It is dominated by its solid body of roasted cocoa and powerful bitters. The right dash of acidity and sweetness create balance and contrast.
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.
With its standard fluidity, the 70-30-38 guarantees great end results in a wide variety of applications: moulding and enrobing of confectionery, flavouring of ganaches, mousses, crèmes, crémeux, ice cream, sauces.

12 in stock

SKU: 6245 Category:

Finest Belgian Chocolate N° 70-30-38 Callebaut® (400g)

6.00

When dark and intense is what you’re looking for.
Recipe n° 70-30-38 is one of the dark chocolates that is favoured by many chefs and chocolatiers all over the world. It has an intense, yet very balanced chocolate taste. It is dominated by its solid body of roasted cocoa and powerful bitters. The right dash of acidity and sweetness create balance and contrast.
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.
With its standard fluidity, the 70-30-38 guarantees great end results in a wide variety of applications: moulding and enrobing of confectionery, flavouring of ganaches, mousses, crèmes, crémeux, ice cream, sauces.

12 in stock

SKU: 6245 Category:

Description

When dark and intense is what you’re looking for.
Recipe n° 70-30-38 is one of the dark chocolates that is favoured by many chefs and chocolatiers all over the world. It has an intense, yet very balanced chocolate taste. It is dominated by its solid body of roasted cocoa and powerful bitters. The right dash of acidity and sweetness create balance and contrast.
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.
With its standard fluidity, the 70-30-38 guarantees great end results in a wide variety of applications: moulding and enrobing of confectionery, flavouring of ganaches, mousses, crèmes, crémeux, ice cream, sauces.

Additional information

Suggested Recipe

For an 8 inch diameter round celebration cake
Creme Cake Mix: 535g
Egg: 190g
Water: 120g
Vegetable Oil: 160g

Suggested Method:
1. Use an electric mixer with a beater attachment
2. Mix egg, oil and water in a jug until smooth, then add to the premix in the mixing bowl.
3. Mix on slow speed for 1 minute and then 4 minutes on fast speed.
4. Place mix into a greased or paper lined 8" round tin.
5. Bake in a domestic fan oven at 130°C for 1 hour 30 minutes. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked.
6. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weight you require.
7. We recommend you allow the cake cool in the tin for 10 minutes before turning out onto a wire rack with the top crust becoming the base.
8. Once it is cooled, wrap it and store it in a cool dry place. For best results decorate the cake within 48 hours of baking and the cake should be eaten within 10 days of baking.
Tip: If the cake peaks in the oven too much, the oven may be a little hot, so reduce the oven temperature.

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