When working with this chocolate, keep the tempering temperature around 31 to 32 degrees. Thanks to the small callet shape, it melts quickly and evenly, cutting down the risk of scorching. If you're making ganache, this 54.5 % variant is spot on — it emulsifies beautifully with cream, creating a smooth, velvety texture that holds its shape even at room temperature. Our team's favorite pairings are sea salt, caramel, or freeze-dried fruit, which really bring out its depth.

To keep dark chocolate's aroma intact, store it in a dry place at a stable temperature (ideally 12–20 degrees). Dark chocolate doesn't do well with humidity or sudden temperature swings, which can cause fat bloom (grey-white streaks). If this happens, don't worry — simply re-temper the chocolate and it'll be good as new. Once opened, we recommend sealing the bag tightly or transferring the chocolate to a jar so it doesn't pick up any surrounding odors.

Callebaut 811 Dark Chocolate (54.5 % cocoa) / Weight: 1 kg / Ingredients: cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavoring. May contain traces of: milk. / Use: An iconic Belgian chocolate suited for confectionery, baking, mousses, creams, and eating on its own. For best results in glazes, tempering is recommended. / Storage conditions: Store in a dry, cool place at 12–20 °C. / Best before date: See packaging. / Nutritional values per 100 g: Energy 2307 kJ / 551 kcal, Fat 37.0 g (of which saturates 22.0 g), Carbohydrates 46.0 g (of which sugars 43.0 g), Protein 5.1 g, Salt 0.01 g. / Country of origin: Belgium