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Callebaut 70-30-38 70% Dark Bittersweet Chocolate Callets from OliveNation for Baking & Confectionery - 5 lbs
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*Packaging of actual item may differ from photo shown
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Callebaut 70-30-38 70% Dark Bittersweet Chocolate Features
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Callebaut 70-30-38 70% Dark Bittersweet Chocolate Callets from OliveNation for Baking & Confectionery
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Callebaut Recipe Number 70-30-38 has 70.5% Cocoa and 38.9% Cocoa Butter for an Intense, Deep Bittersweet Chocolate Taste with Hint of Fruity Note
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PERFECT for Baking, Candy Making, Ganache, Molding, Coating & More
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Lower Fluidity than Other Bitter/Bittersweet Chocolates for Better Blending. Ideal for Molding, Panning, Piping.
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Packaging Note: For your convenience OliveNation will sometimes re-package products into smaller size containers. Therefore, ingredients we distribute from other brands may not arrive in the original manufacturer packaging.
About Callebaut 70-30-38 70% Dark Bittersweet Chocolate
For your convenience, OliveNation re-packaged this item from a larger size Callebaut Bittersweet chocolate couverture into this 5 lb bag. Therefore, the item does not arrive in the manufacturers original packaging. Due to the nature of this product, the chocolate may melt during shipping. This does not ruin the chocolate; the chocolate is perfectly fine. Callebauts 70-30-38NV contains 70% cocoa. Ranked with a fluidity level of 3 (out of 5), this is an excellent general-purpose chocolate. This bittersweet chocolate couverture is excellent for enrobing cakes with a thick layer of chocolate, preparing dense chocolate fillings and ganache, and for piping chocolate decorations. These callets are round drops of chocolate, easy to melt or temper, weigh, and store, and great for recipes calling for chunks of chocolate. The callets are made using 100% cocoa butter and a dash of vanilla that rounds off the taste with a slight sweet hint. chocolate requires tempering to obtain a high gloss for chocolate making. 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. Product of Belgium Ingredients: 70% cocoa solids
