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The balance of sweetness and citrus creates a bright
Perfect for antipasti boards
Ideal for restaurants
A layered cake featuring a sponge base and coffee liqueur-soaked savoiardi biscuits
This traditional method produces a distinctive purplish to dark violet rind
Dark Chocolate 'Extra Bitter' 70.4% Callets Callebaut 2.5kg The balance of sweetness andCallebaut 70% Dark Chocolate Callets Recipe N 70 30 38 is a premium dark chocolate celebrated by chefs worldwide for its intense cocoa profile. It combines a powerful bitter core with roasted cocoa notes, enhanced by subtle fresh, fruity hints, making it ideal for bold, flavour forward desserts. Its lower fluidity makes it perfect for crmaux, ganache, dessert sauces, and flavouring bases, allowing the chocolates character to shine.
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