Dark Chocolate Callets: 70-30-38

The crystaliization procedure is the samel for any chocolate, it is the temperatures which are different. The temperatures used for 70-30-38 are the same used for any of our dark chocolates. An overview of the crystallization process:
- Melt the chocolate to a temperature between 40° and 45°C.
- Bring down the temperature of the melted chocolate using your preferred method until it reaches the lowest temperature on the curve or until it begins to thicken, depending on your chosen method.
- The third temperature indicates the proper working temperature for the chocolate. You may wish to use a slightly higher or lower temperature depending on your application; this is why a small temperature range is indicated.
- Always test your chocolate before beginning your project by taking a small sample and verifying it has been properly crystallized.

Do not allow the chocolate’s temperature to rise above the final temperature indicated on the curve.

With a cocoate content of 70.5%, 70-30-38 has a more intense cocoa taste than 811, which has a cocoa content of 54.5%. Both chocolates offer a standard fluidity and similar cocoa butter content, and you will find that both work well in a variety of applications. Use 70 -30-38 when you want a dark and intense chocolate flavor that is bitter but well-rounded. It will work well paired with other strong flavors and offers an immersive chocolate experience when used alone."

We offer a range of products suitable for vegetarians and some that are vegan-friendly. Please check the product descriptions for specific dietary information.

Our products are manufactured in facilities that may also handle nuts, dairy, and other common allergens. Please refer to the product descriptions and ingredient lists for specific allergen information.

Chocolate should be stored in a cool, dry place away from direct sunlight and strong odors. The ideal storage temperature is between 16-18°C.