Belgian Dark Chocolate 70% - 250 g is the kind of couverture-style chocolate that instantly elevates your creations—from glossy ganache and rich brownies to refined chocolate decorations. With a deep cocoa character and balanced sweetness, it delivers an intense, satisfying taste that pastry chefs and home bakers love.

Thanks to its convenient small callets (drops), it melts evenly and is easy to portion—ideal when you need reliable results for moulded praline shells, chocolate coatings, or even modelling chocolate. Whether you’re preparing truffles for a celebration or simply want a better chocolate for everyday baking, this 70% dark chocolate brings professional quality to your kitchen.

Net weight: 250 g (small callets).

Nutritional values per 100 g:

• energy 2255 kJ/539 kcal
• fat 29 g
• of which saturates 28 g
• carbohydrates 31 g
• of which sugars 26 g
• protein 8.8 g
• salt 0.02 g

FAQs

• Is Belgian Dark Chocolate 70% - 250 g suitable for tempering?
  Yes. It is suitable for tempering and works well for shiny, crisp finishes on pralines and bars when the temperature curve is followed.
• What does “small callets” mean?
  They are small chocolate drops designed to melt quickly and evenly, making them convenient for baking, ganache and coatings.
• Can I use it for modelling chocolate?
  Yes. Belgian Dark Chocolate 70% - 250 g is also suitable for making modelling chocolate.
• Is it good for praline shells and moulded chocolates?
  Yes. It’s recommended for chocolate praline shells and moulding work thanks to its meltability and flavour.
• Does it contain allergens?
  It contains soya (soya lecithin) and may contain milk.
• How should I store it?
  Store the chocolate between 12–20 °C (48–68 °F) to help maintain quality and temper stability.

Bring professional flavour and performance to your next bake—add Belgian Dark Chocolate 70% - 250 g to your basket at WorldofConfectioners.com and start creating with confidence.

1. Heating:

The chocolate needs to be heated to 45–50 °C (113–122 °F).

2. Crystallisation Curve:

Lower the chocolate temperature to 27 °C (80.6 °F), then raise it again to 31–32 °C (87.8–89.6 °F).

To achieve correct crystallisation, this procedure must be followed.

3. Cooling and working with chocolate:

Moulding: The chocolate temperature during moulding should be 12 °C (53.6 °F), and the room should be 8 °C (46.4 °F).

Enrobing and dipping: The chocolate temperature should be 18 °C (64.4 °F), and the room should be 14 °C (57.2 °F).

The final section concerns storage: it is recommended to keep the chocolate at a temperature between 12–20 °C (48–68 °F).