Belgian Q11 Dark Chocolate Callets 54.1% 2.25kg

Recipe n° 811 has a round, extremely well-balanced chocolate taste, smooth cocoa body with a pleasant intensity. Undoubtedly an iconic piece of the Callebaut collection, this Belgian chocolate contains 53.7% cocoa, giving it its rich dark chocolate taste. It is easy to pair with a wide variety of different flavours and ingredients. Loved by chefs all over the world, the 811 is Callebaut’s all-round chocolate for confectionery and cake baking. These callets are perfect for chocolate spreads, truffles, ganaches, mousses and much more.

52.95 52.95 AUD 52.95


Not Available For Sale

  • Brand
  • Size

This combination does not exist.


An all-round dark chocolate that can be used to create any sweet treats from biscuits, ganaches, chocolates and even sauces.

Chocolate Tempering

A delicate dark chocolate perfect for chocolate tempering, a Chocolatiers favourite.

Sourced Cocoa Beans

Made from Cocoa beans sourced from regions of West Africa, and its blend is loved by Chef's all over the world

A Signature Dark Chocolate Couverture

This famous Callebaut recipe is a well rounded dark chocolate, with a pleasant yet intense cocoa flavour, versatile for a wide range of culinary creations

 With some of the finest Belgian Chocolate in its range, Callebaut's Chocolate provides delicious desserts every time. Check out our entire Callebaut Range below.


Chocolate and Orange Cheese Cake Recipe

Odoo - Sample 1 for three columns


- 150g Digestive Biscuits

- 75g Melted butter

- 350g Callebaut Dark Chocolate

- 225g Caster sugar

- 400g Full-fat cream cheese

- Finely grated orange zest

- 400ml Smooth double cream

Odoo - Sample 2 for three columns


1. Finely crush digestive biscuits with a food processor or rolling pin and mix with melted butter. When combined, add into bottom of cake tin and let the mixture cool.

2. Melt Callebaut Dark Chocolate in a microwave to 45C and stir every 20 seconds.

3. In a separate bowl, mix sugar, cheese and orange zest until smooth. Combine with chocolate mixture and stir until fully mixed.

4. Whip double cream in separate bowl, and blend into cake mixture.

5. Place cake mixture on top of cooled biscuit base and chill for 3 hours.

6. Enjoy!

How to Temper Chocolate

Odoo - Sample 1 for three columns

Odoo - Sample 2 for three columns


cocoa mass 43.5% ; sugar 43.5% ; cocoa butter 12.5% ; emulsifier: soya lecithin <1% ; natural vanilla flavouring <1% 


May contain Milk.


Brand Callebaut Chocolate
Size 3 x 750g Bags

You May Also Like

Your Dynamic Snippet will be displayed here... This message is displayed because you did not provided both a filter and a template to use.