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Callebaut Origin, Brazil 66.8% dark chocolate chips

By Callebaut

Callebaut Origin, Brazil dark chocolate couverture chips

£24.35

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CTCB72

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List price: £35.51Save £11.16

Net weight
2500g
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  • Description
  • Ingredients
  • Reviews5

Description

Callebaut Brazil chocolate chips

The latest single origin dark chocolate couverture chips (callets) from Callebaut, made with Forastero and Trinitario cocoa from the Amazonian rain forest in Brazil. Notes of tropical fruits within intense cocoa tastes.

Buy bulk Callebaut chocolates at wholesale prices with no account required, no minimum order and fast, next day delivery within the UK.

  • These dark chocolate couverture chips are perfect for; cakes, desserts, baking, decoration, chocolate fondues, making chocolates, enrobing and mould making.

Remember to register to receive loyalty points on your orders in checkout, if you haven't done so already. If you are a regular customer or business ordering Callebaut in volume you can redeem these loyalty points and achieve considerable savings on all your subsequent orders.

  • Prices shown include VAT.
  • Standard 2-4 day delivery from £3.95.

Flavour profile

Acidity
Bitter
Fruit
Roast

Cocoa content

66.8%

Cocoa Origin

  • Brazil

Cocoa Variety

  • Forastero
  • Trinitario

Ingredients

Callebaut Origin, Brazil 66.8% dark chocolate chips ingredients:

Dark couverture chocolate. Min. Cocoa: 66.8%

Cocoa mass Brazil, Sugar, Cocoa butter, Emulsifier; Soya lecithin, Natural vanilla flavouring.

May contain: Milk.

Nutritional information per 100g:

Energy 554kcal / 2318kj

Fat 40g of which saturates 24g

Carbohydrate 34g of which sugars 30g

Protein 7.6g

Salt 0.02g

Reviews5

5Absolute perfection!

SIngle origin chocolate without the single origin cost. The Callebaut 'Brazil' was very tasty dark chocolate and extremely good value for the 2.5kg size. It really added a zesty touch to the chocolate flapjacks I dipped into it. The bag had a re-sealing top which should keep any unused cooking chocolate fresh.

Posted 20 January 2016 by Mike

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