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Callebaut Malchoc-D

Deliciously dark and chocolatey

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Beautifully pure dark chocolate, made with no added sugars, the Callebaut MALCHOC-D has great workability and intense chocolate taste.

TASTING NOTES FROM THE CURATOR

The Callebaut MALCHOC-D is made with mainly Forastero cocoa beans from West Africa. It’s dark chocolate with no added sugars; the sweetness you taste comes maltitol, a sugar substitute. It also contains natural Bourbon vanilla, and has a bold, balanced flavor. It has a standard fluidity, with a minimum 54% cocoa (36.1% cocoa butter and 19.4% fat free cocoa).

PREPARATION AND PAIRINGS

The Callebaut MALCHOC-D works the same as their Finest Belgian Chocolates, and can be used to make spreads, ganache, truffles, pastries, mousses, cremeux, and drinks. It can also be melted, tempered, and molded. Use it also for custards, glazes, sauces, cakes, biscuits, muffins, and filling for tarts, Danishes, and pies.

THE FINEST BELGIAN CHOCOLATE

Established by Octave Callebaut in 1911 in the small village of Wieze in Belgium, Callebaut quickly established itself a favorite amongst chocolatiers, pastry chefs, and bakers. Octave Callebaut’s chocolate recipes became so iconic, that 811 of his 823 recipes are still produced to this day. They steered their focus early on toward the professional market, making chocolates that would supply and service chocolatiers, bakeries, restaurants, and confectioners everywhere.

It was after the second World War that couverture chocolate became their core business, with a wide range of blocks, bars, and tablets. Their famous callets made their appearance in 1988, and revolutionized baking chocolate.

They remain the finest bean-to-bar Belgian chocolate, with all their cacao beans sourced from the Ivory Coast, Ghana, and Ecuador. They have a dedicated team that perfects each blend of beans, and each batch is tested and molded to perfection. Cacao beans, after all, vary in taste depending on many factors: harvest, seasons, terroir, climate conditions, etc. It is only with the meticulous and constant attention to detail that Callebaut dedicates itself to that they maintain consistently superior in quality over the years.

Storage Instructions

Store your chocolate in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!

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Expert Curation

As the curators of your palate, we travel all around the world and the country and taste different products to bring you only the best.

Freshness Guaranteed

We ensure that all of our products are quality checked daily, stored in the most optimal conditions and delivered safely to you with proper refrigeration.

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We have developed a unique technology that helps us predict your delivery day. We will always respect this date and deliver on time.