Callebaut 811 Dark Couverture Block 54.5% — 5 kg

Callebaut 811 dark couverture as a solid 5 kg block — the same 54.5% recipe as the callets, in the format production kitchens choose when chocolate goes into a melter rather than a bowl.

Why a block instead of callets

A block is one solid mass. Callets are thousands of small pieces with air between them.

• Far less surface area. Air is what dulls chocolate over time. A block exposes a fraction of what an open bag of callets does, so an opened block holds its character for longer.
• Better in a melter. Tempering machines and melters are built for mass. A block loads once and melts evenly; callets can bridge and leave cold pockets.
• No fines. Callets shed dust and broken pieces that end up at the bottom of the bag.
• Stacks and stores cleanly. Wrapped, flat, and stable on a shelf.

The trade-off

You chop before you melt, and portioning means cutting and weighing rather than scooping. If you temper by seeding, you will want callets on hand for the seed — chopped block works but melts less predictably.

Blocks make sense when you melt 3 kg or more at a time. For small frequent batches, the 2.5 kg callet bag is the better format.

Working notes

• Cocoa solids: 54.5% minimum
• Fluidity: 3 of 5 — medium
• Format: 5 kg wrapped block
• Working temperature: 31–32 °C
• Shelf life: 24 months
• Order code: 811NV-132

Bean origin

A blend from Ivory Coast, Ghana and Ecuador — balanced and round rather than single-origin in character.

Storage

Sealed, 12–20 °C, dry and away from light and strong odours.

Supplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.