Chocolat noir 53,8% Callebaut

I bought this dark chocolate for making homemade candies and glazed curd bars, and it’s amazing!Melts smoothly, rich taste, not too bitter — just the right balance.Great quality, easy to work with, and perfect for dipping.Will definitely buy again!

Delicious. I don’t like dark chocolate but I can eat this one.

Best chocolate, came in a safe box with ice packs nothing melted, I will definitely buy it again.

I have bought this product for the past 5+ years. It is the only chocolate I use in making my family/friends fudgegifts. It has a superior texture, is smooth, easy to use in any recipe calling for chocolate. It never disappoints and the flavor is consistent as is the quality. I never worry that my fudge will not be perfect.

This chocolate is excellent quality, very smooth and delicious. Also, it was shipped in a foam pack with a cold gel pack to maintain its integrity. I was very impressed with both the product and the care with the shipping.

I am a home baker specializing in cupcakes. For my chocolate cupcakes, I wanted to create something delicious and high-quality for my customers, so I researched. I found callebaut chocolate chip brand that came highly recommended. The chips were delivered in an ice pack, ensuring they remained in good condition and weren't melted. They taste absolutely delicious!

Love the chocolate, it's great quality. The description says dark chocolate, it's really semi-sweet. They sell the same product with a "semi-sweet" so I ended up buying 2 and can't return 1 because it's a food product. I'm sure I'll make use of it. There is also a 70% that is truly bittersweet.

These callets are at a medium fluidity. They are for dipping and candy making. It does not say on the bag if they are already tempered and if you try to contact callebaut via email or cs they do not respond. I find this unacceptable as not everyone is a professional in this area and customers sometimes have questions that are not answered on their videos. I recommend melting slowly to bring up to temp, seeding and cooling while mixing, and try not to use microwave as it can burn chocolate.Keeping at working temp while dipping is important. Do not put in frig to harden. It must cool to room temp slowly or you will get streaksCouverture chocolate is usually of good quality . If it is not stored properly, this can affect the outcome of projects. I did receive a bag with a white, powdery coating on the callets which means it was not stored properly.If you look on the side of the bag, it has a graph of how to heat, cool and bring up to proper temp to use for dipping or enrobing.Callebaut company needs to answer their cs calls and emails. The best of companies do that. The last bag I purchased was packed well with cool packs. It arrived in perfect condition. Great flavor.