Q11 Dark Chocolate Callets 54.1% 2.25kg
Recipe Q11 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 style chocolate contains 54.1% 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 Q11 is Callebaut’s all-round chocolate for confectionery and cake baking. These callets are perfect for chocolate spreads, truffles, ganaches, mousses and much more.
Made in Australia
Versatile
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
Chocolate and Orange Cheese Cake Recipe
Ingredients
- 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
Steps
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
INGREDIENTS:
Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya lecithin <1.00%, Natural Falvouring <1.00%
ALLERGEN:
Contain Soy
Specifications
| Brand | Callebaut Chocolate |
| Religious | Halal |
| Country of Origin | Australia |