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Callebaut Power Dark Chocolate Callets – 80% Cocoa – 2.5 kg Bag – Premium Belgian Couverture “Power 80” for Baking, Ganache & Moulding

Description:

  • Extra-Intense 80% Dark Chocolate – Robust roasted cocoa flavour with bold bitterness and depth.
  • Low‑Fluidity Formula – Perfect for texture-rich applications like mousses, brownies, crèmes, and flavouring.
  • Ethically Sourced Cocoa – Supports Cocoa Horizons sustainability programme; responsibly sourced from West Africa.
  • Halal, Kosher Dairy & Vegetarian Certified – Manufactured under strict quality standards.
  • Couverture-Quality (44.5% Cocoa Butter) – Ideal for tempering, enrobing, dipping, ganache, and dessert décor.

  • Ingredients:

    Callebaut 80% Dark chocolate chips (callets) ingredients, Belgian Dark chocolate Couverture (Min cocoa 80%), Sugar, Fat reduced cocoa powder, Cocoa mass, Emulsifier; Soya lecithin, Natural vanilla.

    Directions:

    Melt the chocolate gently, using a double boiler or microwave, to a temperature of around 45-50°C (113-122°F) for tempering. For enrobing or dipping, cool the chocolate to 27-28°C (81-82°F), then reheat to 31-32°C (88-90°F). For ganache, combine equal parts chocolate and cream, heating until the chocolate melts, then let it cool and thicken. For dessert décor, use melted chocolate to create designs on parchment paper, then let it set before peeling off.

    Legal Disclaimer

    Actual product packaging and materials may contain more and different information than what is shown on our app or website. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.

    Introducing the Callebaut Power 80 80% Dark Chocolate Callets—a professional-quality, intensely rich couverture designed for chefs, chocolatiers, and serious bakers. With 80% cocoa and 44.5% cocoa butter, these buttons offer uncompromised flavour and tempered sheen. The dark, roasted flavor profile incorporates fruity undertones and persistent bitterness, making it ideal for flavour layering in brownies, ice creams, ganache, and decadent desserts. Despite its intensity, this chocolate retains a pleasant mouthfeel and balances beautifully with spices, coffee, citrus, and cheese. Supplied in a 2.5 kg foodservice bag, this product is suited to high-volume kitchens or gourmet bakers seeking consistency and performance.

    Ingredients

    Callebaut 80% Dark chocolate chips (callets) ingredients, Belgian Dark chocolate Couverture (Min cocoa 80%), Sugar, Fat reduced cocoa powder, Cocoa mass, Emulsifier; Soya lecithin, Natural vanilla.

    Directions

    Melt the chocolate gently, using a double boiler or microwave, to a temperature of around 45-50°C (113-122°F) for tempering. For enrobing or dipping, cool the chocolate to 27-28°C (81-82°F), then reheat to 31-32°C (88-90°F). For ganache, combine equal parts chocolate and cream, heating until the chocolate melts, then let it cool and thicken. For dessert décor, use melted chocolate to create designs on parchment paper, then let it set before peeling off.

    Details:

    Callebaut Power Dark Chocolate Callets – 80% Cocoa – 2.5 kg Bag – Premium Belgian Couverture “Power 80” for Baking, Ganache & Moulding

    Product ID: KO0SY3WG1DC
    |

    Returns & Warranty policies

    Imported From: United Kingdom

    At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

    Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

    Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

    If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

    Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

    While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

    Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

    BOLO operates in accordance with the laws and regulations of Qatar. Any items found to be restricted or prohibited for sale within the Qatar will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Qatar are listed on our website.

    All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

    All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

    Callebaut Power Dark Chocolate Callets – 80% Cocoa – 2.5 kg Bag – Premium Belgian Couverture “Power 80” for Baking, Ganache & Moulding

    Product ID: KO0SY3WG1DC
    Callebaut Power Dark Chocolate Callets – 80% Cocoa – 2.5 kg Bag – Premium Belgian Couverture “Power 80” for Baking, Ganache & Moulding-0
    |

    Returns & Warranty policies

    Imported From: United Kingdom

    At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

    Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

    Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

    If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

    Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

    While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

    Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

    BOLO operates in accordance with the laws and regulations of Qatar. Any items found to be restricted or prohibited for sale within the Qatar will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Qatar are listed on our website.

    All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

    All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

    Description:

  • Extra-Intense 80% Dark Chocolate – Robust roasted cocoa flavour with bold bitterness and depth.
  • Low‑Fluidity Formula – Perfect for texture-rich applications like mousses, brownies, crèmes, and flavouring.
  • Ethically Sourced Cocoa – Supports Cocoa Horizons sustainability programme; responsibly sourced from West Africa.
  • Halal, Kosher Dairy & Vegetarian Certified – Manufactured under strict quality standards.
  • Couverture-Quality (44.5% Cocoa Butter) – Ideal for tempering, enrobing, dipping, ganache, and dessert décor.

  • Ingredients:

    Callebaut 80% Dark chocolate chips (callets) ingredients, Belgian Dark chocolate Couverture (Min cocoa 80%), Sugar, Fat reduced cocoa powder, Cocoa mass, Emulsifier; Soya lecithin, Natural vanilla.

    Directions:

    Melt the chocolate gently, using a double boiler or microwave, to a temperature of around 45-50°C (113-122°F) for tempering. For enrobing or dipping, cool the chocolate to 27-28°C (81-82°F), then reheat to 31-32°C (88-90°F). For ganache, combine equal parts chocolate and cream, heating until the chocolate melts, then let it cool and thicken. For dessert décor, use melted chocolate to create designs on parchment paper, then let it set before peeling off.

    Legal Disclaimer

    Actual product packaging and materials may contain more and different information than what is shown on our app or website. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.

    Introducing the Callebaut Power 80 80% Dark Chocolate Callets—a professional-quality, intensely rich couverture designed for chefs, chocolatiers, and serious bakers. With 80% cocoa and 44.5% cocoa butter, these buttons offer uncompromised flavour and tempered sheen. The dark, roasted flavor profile incorporates fruity undertones and persistent bitterness, making it ideal for flavour layering in brownies, ice creams, ganache, and decadent desserts. Despite its intensity, this chocolate retains a pleasant mouthfeel and balances beautifully with spices, coffee, citrus, and cheese. Supplied in a 2.5 kg foodservice bag, this product is suited to high-volume kitchens or gourmet bakers seeking consistency and performance.

    Ingredients

    Callebaut 80% Dark chocolate chips (callets) ingredients, Belgian Dark chocolate Couverture (Min cocoa 80%), Sugar, Fat reduced cocoa powder, Cocoa mass, Emulsifier; Soya lecithin, Natural vanilla.

    Directions

    Melt the chocolate gently, using a double boiler or microwave, to a temperature of around 45-50°C (113-122°F) for tempering. For enrobing or dipping, cool the chocolate to 27-28°C (81-82°F), then reheat to 31-32°C (88-90°F). For ganache, combine equal parts chocolate and cream, heating until the chocolate melts, then let it cool and thicken. For dessert décor, use melted chocolate to create designs on parchment paper, then let it set before peeling off.

    Details: