Arabesque Dark Chocolate 72% is a premium Belgian dark chocolate made from carefully selected cocoa beans. It delivers an intense cocoa character with a refined aroma and subtle notes of fruit and exotic spices—perfect when you want your desserts to taste as impressive as they look. Thanks to its excellent fluidity when melted, it’s a dependable couverture-style chocolate for elegant decorations, enrobing and smooth finishes.

Whether you’re creating glossy pralines, silky ganache, rich cake creams or a luxurious chocolate mousse, Arabesque Dark Chocolate 72% helps you achieve professional results at home. Melt it gently (ideally over a bain-marie) and temper for a beautiful snap, shine and easy release from moulds—especially important for filled chocolates and chocolate shells.

For pralines, this dark chocolate pairs beautifully with tangy fruit fillings such as redcurrant or raspberry, as well as nut pastes, marzipan, caramel nougat or rum ganache. It also shines alongside liqueurs and is outstanding with fruit—ideal for dipping strawberries and finishing with delicate white-chocolate drizzles.

The chocolate callets/chips are also great for baking: simply fold them into muffin or cake batter, fill your cases and bake. For cake and pastry decoration, pour the melted chocolate onto the surface and spread easily with a palette knife. You can even create fine ribbed patterns on white cakes, roulades and petit fours, or use it to decorate tea biscuits.

• Impressive chocolate sheets & shapes: Pour chocolate onto a silicone mat, spread evenly with a spatula, then drag a serrated scraper through to create grooves. Once set, pour over white chocolate, spread and allow to firm up. Cut or carve into shapes for cakes, mini desserts and roulades.

For an extra wow effect, decorate Arabesque Dark Chocolate 72% with coloured transfer foils: lightly oil a smooth stainless-steel surface or an inverted baking tray, press the foil on (unprinted side down), smooth carefully, then pour and spread the chocolate evenly. You can also finish decorations with coloured sprays—bronze looks especially striking on dark chocolate and adds a truly luxurious touch.

Arabesque Dark Chocolate 72% is also ideal for premium chocolate fountains, bold cocoa-flavoured ice creams and a deeply satisfying hot chocolate. Want a flavoured dark chocolate? Set aside a portion, add flavouring paste (nut, fruit, pistachio—according to your needs), then temper in the microwave until melted, whisk smooth and start creating.

Weight: 500 g

FAQs

1) Is Arabesque Dark Chocolate 72% suitable for tempering and moulded pralines?
Yes. Arabesque Dark Chocolate 72% is designed for chocolate work and, when tempered, gives a glossy finish, clean snap and good mould release.

2) How should I melt Arabesque Dark Chocolate 72%?
For best results, melt gently over a bain-marie (water bath). Avoid overheating to prevent the chocolate from thickening or losing shine.

3) Can I use Arabesque Dark Chocolate 72% for coating and dripping cakes?
Absolutely. Its excellent fluidity makes it great for enrobing, glazing, drizzling and creating smooth cake finishes.

4) What flavours pair well with Arabesque Dark Chocolate 72%?
It pairs wonderfully with tart berries (redcurrant, raspberry), nuts, marzipan, caramel, rum ganache and many liqueurs.

5) Can I bake with the chocolate callets/chips?
Yes—fold them into muffin or cake batter for delicious chocolate pockets after baking.

6) Does Arabesque Dark Chocolate 72% contain allergens?
It contains soya (soya lecithin) and may contain milk due to possible cross-contamination.

7) How should I store Arabesque Dark Chocolate 72%?
Store in a dry, dark place at 13–18 °C to maintain flavour, texture and melting performance.

Bring your pralines, cakes and desserts to life with Arabesque Dark Chocolate 72%—add it to your WorldofConfectioners.com basket and start creating show-stopping chocolate moments today.

Tempering:

1. Heat to 50°C (max!) and allow to melt.
2. Cool 2/3 of the mass to 28°C and add the remaining melted mass.
3. Stir continuously.
4. Reheat to the working temperature of 31–32°C.

Store in a dry, dark place at 13–18 °C.