(Callebaut Code: 811NV-554)  

The beauty of a dark chocolate couverture

The 811 recipe is a renowned one. In both professional and hobbyist kitchens across the globe, you’ll be sure to find at least 1 hefty bag of this classic choc! And there’s good reason, too. This dark chocolate couverture ticks the boxes when it comes to:

• Taste and Versatility - with notes of banana, red fruit (mainly berries), bitters, caramel, and vanilla balanced exquisitely throughout the main cocoa body, Callebauts 811 opens you up to a world of possibilities and inspires you to go on an adventure of flavours and textures. When tested by Callebauts top chefs, they found that this chocolate can be paired with a variety of herbs, spices, fruits, spirits, and wines.
• Workability - This is a chocolate designed to keep up with you and your business. Callebaut has put a lot of time and effort into the remastering of this classic recipe, focusing on, amongst other elements, the crystallisation process. The 811 is a dream to temper, of medium fluidity, and sets 30% faster than other Belgian chocolates on the market. Improved crystallisation means your chocolates will be snappier, shinier, and have more lustre than ever before!

How do they achieve such a unique, desirable flavour?

The answer to that lies in the cocoa blend. Callebaut makes their dark chocolate couverture with cocoa beans sourced from plantations in the Ivory Coast, Ghana, and Ecuador. The Ivory Coast beans form the typical cocoa body of Callebaut’s range. Ghana’s cocoa beans then add the tangs of red berries, while the Ecuador cocoa beans contribute the final bitter notes. This blend and the coupling recipe have been carefully crafted to bring a consistency in both flavour and compound structure that you can rely on time and time again.

If you want to know more about Callebauts supply chain and the fantastic work of the cocoa farmers, you can read all about it here.

What can you use couverture chocolate for?

Couverture chocolate can be used by chefs, chocolatiers, pastry chefs, and bakers for things, such as moulding chocolates, coating truffles, whipping up genache and mousses, garnishing desserts and enrobing all manner of treats. This is because couverture chocolate contains a higher percentage of cocoa butter, meaning that it melts and pours more smoothly.

The 811 recipe is a renowned one. In both professional and hobbyist kitchens across the globe, you’ll be sure to find at least 1 hefty bag of this classic choc! And there’s good reason, too.