• Callebaut Couverture Dark 54.5% Chocolate Callets
  • A bag of Callebaut Finest Belgian Chocolate, Recipe No. 811, featuring dark callets with 54.5% cocoa content. The packaging highlights its use for all-round applications with medium fluidity, crafted in Belgium from whole bean roasted cocoa. The bag weighs 1 kg (2.2 lbs).
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Callebaut Couverture Dark 54.5% Chocolate Callets

AED 1,050.00 (VAT - Inclusive)
AED 1,050.00 (VAT - Inclusive)
Tax included.
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Shipping Information

Shipping: Above AED 300/- Free delivery

Shipped Within 1-2 Business Days.
Product Features
Origin: Belgiam.

Callebaut N? - easy to melt belgian milk chocolate couverture drops (callets).

Many chefs n?1 milk chocolate for its round and balanced taste - a perfect marriage of cocoa (54.5% cacao), milk and caramel.

Perfect for both home and professional use.

Finest Belgian Chocolate made from fine cocoa beans, 100% pure cocoa butter and natural bourbon vanilla.

Suitable for vegetarians, gluten free & Kosher Dairy certified.

Ideal for baking, desserts, patisserie and chocolatier applications - dipping, enrobing, hollow figures, moulding, panning, flavouring ganaches and mousses etc
Callebaut Couverture Dark 54.5% Chocolate Callets
A bag of Callebaut Finest Belgian Chocolate, Recipe No. 811, featuring dark callets with 54.5% cocoa content. The packaging highlights its use for all-round applications with medium fluidity, crafted in Belgium from whole bean roasted cocoa. The bag weighs 1 kg (2.2 lbs).
Additional Details

Description

Origin: Belgiam.

Callebaut N? – easy to melt belgian milk chocolate couverture drops (callets).

Many chefs n?1 milk chocolate for its round and balanced taste – a perfect marriage of cocoa (54.5% cacao), milk and caramel.

Perfect for both home and professional use.

Finest Belgian Chocolate made from fine cocoa beans, 100% pure cocoa butter and natural bourbon vanilla.

Suitable for vegetarians, gluten free & Kosher Dairy certified.

Ideal for baking, desserts, patisserie and chocolatier applications – dipping, enrobing, hollow figures, moulding, panning, flavouring ganaches and mousses etc