If you’re looking for a Belgian chocolate to impress with impactful, roast flavours, Callebaut Recipe No. 70-30-38 could be just the couverture you’re looking for.
Perfectly balancing out its intensity are zesty, fruity notes, leading to a chocolate that provides all the consistent performance you’d expect from Callebaut, but with plenty of character, too.
Where do the beans in this chocolate come from?
The beans in 70-30-38 are a delicious blend of beans from 3 different countries: Ivory Coast, Ghana and Ecuador. As you would expect, these beans are all grown and harvested in line with the principles of the Cocoa Horizons programme.
If this is a more bitter chocolate, what should I pair it with?
This is a chocolate with a lower fluidity, so it’s a great choice for enrobing and moulding, as well as for use in baking. It’s particularly good for giving a boost of chocolate to desserts, bakes and ice cream.
Try pairing it with lime, pepper, salt, earl grey tea or even cumin, to challenge your creativity and create a chocolatey treat full of nuanced flavour.
Perfectly balancing out its intensity are zesty, fruity notes, leading to a chocolate that provides all the consistent performance you’d expect from Callebaut, but with plenty of character, too.