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Description:
About this item:
Caillebaut is one Belgium's most renowned experts in chocolate. This gourmet dark chocolate will do wonders in your chocolate deserts, toppings and preparations. Used be Chefs worldwide, this gourmet chocolate will ravish the most demanding palates.
Review:
4.5 out of 5
89.23% of customers are satisfied
5.0 out of 5 stars A word of caution
I like to purchase Callebaut both in cocoa powder and milk solid form for baking. I lived in Europe and have tasted chocolates from all over the world, and my personal preference is for Callebaut because it has a smooth round flavor without jarring notes. It's not too fruity or bitter. I always get it about this percentage (54.5) of milk chocolate because it can be used in everything, and tastes great right out of the bag. Now for my caution -- unless you are a professional, you may find the callets easier to use. I prefer them because they are in a chocolate chip shape and can be used in cookies, plus they don't have to be chopped and are easier to melt right out of the bag. However if you don't mind chopping a block -- this one is almost two inches thick, 9 inches wide and 17 inches long -- then this is at a cocoa solid percentage that makes it easy to chop at room temperature, and this is a better deal per lb of chocolate. I have ordered on Bolo from the vendor World Wide Chocolate several times now (sadly I go through about 5 lbs of chocolate in my 8 person home every other month), and they have always come in great condition and not melted. I would however make sure if you are ordering in summer months that you will be home on the day they are delivering as the freezer pack can get lukewarm if left on the porch for an hour on a hot day.
5.0 out of 5 stars Excellent flavor, requires tools
This is my favorite chocolate currently. Excellent flavor, not too sweet, very silky, minimal acidity or bitterness.However, it arrives as a large and very thick single block, with only nominal scoring marks (symbolic, but not deep enough to actually use for breaking the bar). Although this minimizes oxidative damage to the chocolate (appreciated for quality), it also makes it difficult to break up.The best method I have found for breaking these up is crushing the bar with a large C-clamp. Just place the clamp a few inches from the end of the bar and screw it tight. Once it is tight, give it one more hard crank on the handle and you should hear a sound like ice cracking. When you unscrew it, large thin pieces will fall off the end. Put a large ziplock bag underneath, or a bowl with some paper towels for padding.I do not recommend using a hammer and chisel. The process is absurdly messy. Pieces of chocolate in all possible shapes and sizes will go flying off the end when you finally manage to fracture through it. Usually the first few whacks only succeed in denting the upper portion. Losses will be substantial and cleanup will be disappointing. It is also loud enough to bother neighbors at night.
5.0 out of 5 stars Was referred to me by a French pastry chef
I have been using it for years--in my restaurants and at home. A French master pastry chef referred it to me as "the second best chocolate for pastry at a good price." I think he referred to Valrhona as the best but much more expensive. I use the semi-sweet whose flavor I think works well with almost everything. If you bake a lot this is a great product.
5.0 out of 5 stars A good chocolate for a good value.
This chocolate is a great value and a great product. The keepers of the great and mighty V-named brand of chocolate may think this brand inferior..and maybe it is. But it is not noticeable enough for me to pay triple the price for the comparable weight of feves.This comes in a massive 11 pound bar. I rest a a large serrated knife (10 inch Mercer) on the chocolate and use large rubber-headed mallet to hammer it into the chocolate. It’s the easiest way i’ve found to cleanish-ly separate and portion out the chocolate into manageable chunks.I thought it would take forever to go through this but i’ve gone through half of it in a month or so. Holidays season contributed i suppose. Either way -a great value for the money.
4.0 out of 5 stars broken into pieces
as usual, great flavor, but this time it came all broken into many, many pieces as others have mentioned. not a big deal as i break up the chocolate when i make our truffles. just a little disappointed.
5.0 out of 5 stars HIGH QUALITY DELICIOUS CHOCOLATE KOSHER PARVE WONDERFUL FOR BAKING
THIS IS MY GO-TO CHOCOLATE FOR BAKING AND CANDY MAKING. EXCELLENT TASTE. GOOD FOR COATING STRAWBERRIES OR NUTS. NO MILK PRODUCTS. KOSHER PARVE. 10 LB BLOCK STAYS FRESH FOR A LONG TIME. I ALWAYS HAVE SOME ON HAND.
1.0 out of 5 stars Chocolate in very poor condition
The chocolate should be shiney and it is chalky and broken. It was $78 worth of chocolate and I cannot return it. I have purchase this from Bolo before but this time the quality is terrible.
5.0 out of 5 stars Not a bad price
This chocolate is amazing and the price isn’t bad either!
Très bonne
Ras ils comme d'habitude 👍
ottimo
ottimo
Works well
As described. Works well for making artisan chocolates
Only has 9 weeks on the use by date for 5 kilos of chocolate that’s not good enough
Only has 9 weeks on the use by date for 5 kilos of chocolate that’s not good enough
L'excellence du produit
Nous employons ce produit pour la confection de gâteaux
Visit the Callebaut Store
Callebaut Chocolate Block Semisweet 54.5% cocoa (11 Lb)
BHD65818
Quantity:
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Product origin: United States
Electrical items shipped from the US are by default considered to be 120v, unless stated otherwise in the product description. Contact Bolo support for voltage information of specific products. A step-up transformer is required to convert from 120v to 240v. All heating electrical items of 120v will be automatically cancelled.
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