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This is an original and authentic Callebaut recipe, one that has been passed on through the years to become truly iconic. It’s made with a blend of cacao beans from the Ivory Coast, Ghana, and Ecuador that have been roasted to reveal a full-bodied taste. It has a minimum 54.5% cacao composition (36.6% cocoa butter and 19.4% fat free cocoa), and a standard fluidity.
It’s rich and balanced, and has pronounced flavors of roasted cacao, slightly bitter, with fruity notes.
Pair the Callebaut No. 811 Callets Dark Couverture Chocolate with vanilla, licorice, mint, dill, macadamia nuts, and cardamom. For alcohol, it will pair wonderfully with Port, Guinness, and grenadine.
Use it in confectionery, like in caramels, spreads, fillings for tarts, Danishes, and pies. It’s also great for ganache, truffles, custards, glazes, mousses, sauces, and for baking cakes, sponges, breads, biscuits, and muffins. Also for flavoring ice cream and gelato.
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.
Store your chocolate callets 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!