Callebaut Dark Origin Chocolate Ecuador 70.4% Cocoa

Flavor Profile: A True Taste of Ecuador

Callebaut Dark Origin Chocolate Ecuador 70.4% Cocoa embodies the robust bitterness and natural sweetness of Ecuador’s prized cocoa beans. Its deep, roasted coffee notes, complemented by a faint rum-like warmth, offer layers of complexity that distinguish it from typical dark chocolates.

Performance for Professionals

Engineered for chefs who demand reliable performance, this chocolate offers superior workability, whether you're coating delicate ganaches or crafting intricate molded creations. Callebaut Dark Origin Chocolate Ecuador 70.4% Cocoa ensures optimal tempering, a smooth melting process, and a flawless glossy finish—making it ideal for both artisanal production and high-volume professional kitchens.

• Viscosity: Medium (3/5)—ideal for both enrobing and molding.
• Perfect for: Ganaches, truffles, mousses, enrobing, and other sophisticated applications.
• Workability: Easy to temper, melts quickly, and retains a brilliant sheen, even under high-production demands.

Tailored for Creative Excellence

Callebaut Dark Origin Chocolate Ecuador 70.4% Cocoa isn’t just an ingredient—it's a tool for culinary innovation. Pair it with bold ingredients like passion fruit, exotic spices, or even aged spirits for exciting new flavor profiles that resonate with your customers, and elevate your brand’s standing in the market. 

• Pairings: Passion fruit, hibiscus, Sichuan pepper, rum, aged whiskey, citrus zest, and more.
• Creative Possibilities: Perfect for exclusive truffle creations, gourmet chocolate bars, or unique dessert bases that tell a rich flavor story.

Explore the richness of Callebaut chocolate—reach out to Ly Gia Vien today for free samples or visit our showroom to discover innovative chocolate recipes firsthand!