Callebaut 811 Dark

Callebaut 811 Dark Chocolate is Belgium’s iconic 54.5% couverture, created from whole-bean roasting at the historic Wieze factory. It remains the trusted all-purpose choice of top pastry chefs, chocolatiers, and dessert artisans worldwide.

This signature blend, developed by Octaaf Callebaut in 1911, is made using traceable cocoa beans roasted whole to preserve their full-bodied cocoa profile. The result is a rich, smooth couverture with gentle roasted undertones and subtle fruity brightness. Whether you’re moulding bonbons or whipping ganache, Callebaut 811 Dark Chocolate delivers perfect results every time.

Featuring a standard three-drop fluidity, it melts effortlessly and re-crystallises to a flawless gloss and snap. With 54.5% cocoa solids and 36.6% cocoa butter, this chocolate balances bold flavour with a luxurious mouthfeel, making it suitable for both classic recipes and modern confections. From mirror glazes to baked tarts, it adapts seamlessly to every application.

Its practical Choclock pouch ensures freshness while allowing precise portioning for daily prep. Certified under Cocoa Horizons, it supports sustainable cocoa farming while meeting halal and kosher dairy standards.

Technical Highlights

• Cocoa Solids: 54.5% total, including 19.4% fat-free cocoa
• Cocoa Butter: 36.6% for silky melt and structure
• Fluidity: 3-drop – optimal for moulding, enrobing, and baking
• Certifications: Cocoa Horizons, halal, kosher dairy
• Packaging: Resealable Choclock pouch

Discover ideas and trending techniques in Easy Callebaut Dark Chocolate Recipes to maximise your use of Callebaut 811 Dark Chocolate.

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Working with Callebaut 811 Dark Chocolate is a delight for professionals and home bakers alike. To ensure optimal performance, flavour preservation, and shelf life, proper use and care are essential.

Tempering Tips

For the best results when moulding, coating, or decorating, temper Callebaut 811 using any standard method. Melt to 45°C, cool to 27°C, then reheat to 31°C. This ensures proper crystallisation and gives your chocolate a glossy finish and sharp snap. For full technique guidance, see Top 6 Tempering Chocolate Methods Everyone Should Know.

Storage Instructions

• Store in original Choclock pouch in a cool, dry place
• Ideal storage temperature: 16–18°C with humidity below 60%
• Avoid refrigerators – chocolate can absorb moisture and odours
• If ambient temperature exceeds 25°C, store in an airtight box with silica packs
• Keep away from strong-smelling ingredients or cleaning agents

For detailed storage advice, visit our guide on How to Store Couverture Chocolate in India.

Common FAQs

• Why is my chocolate white on top? This is called bloom. Re-temper gently to restore its original shine.
• Can I use it in baking? Yes. It holds up beautifully in batters, glazes, brownies, and layered cakes.
• How do I fix seized chocolate? Stir in small amounts of cocoa butter or neutral oil to recover texture.
• Can I pair this with fruit or spices? Yes. It pairs well with orange zest, cardamom, mint, and nut butters.
• Is this vegan? While it does not contain milk, it is processed on equipment that may handle dairy, so it's not certified vegan.

For more answers, read our detailed post FAQs About Couverture Chocolate – Answered or check our step-by-step guide to Easy Callebaut Dark Chocolate Recipes.

Handling Best Practices

• Use clean, dry stainless steel or silicone utensils
• Avoid contact with water or steam during melting
• Seal the pouch immediately after use to retain aroma and fluidity
• Label your opened pouches with the use-by date

With proper use and care, Callebaut 811 Dark Chocolate will continue to deliver the taste, texture, and gloss expected by world-class pastry professionals.

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