Bam - Couverture Chocolate
Dark Chocolate Callets 56% - 5 kg
Bam dark couverture chocolate, 5 kg professional format.
The 5 kg format of Bam dark chocolate callets is intended for pastry chefs and laboratories producing in volume. The same recipe as the smaller formats (55.6% dry cocoa solids, pure cocoa butter, natural vanilla), for a more advantageous cost per kilo.
Features
55.6%
Cocoa
Minimum dry cocoa solids
5 kg
Format
Regular production
Callets
Texture
Quick and even melting
Usage tips
- High-volume production of ganaches, mousses, icings, and coatings.
- Molded pieces, chocolate decorations, and inclusions in baked goods, produced in batches.
- Tempering: melt at 45-50 °C, cool to 28-29 °C, then raise to 31-32 °C before use.
- Suitable for regular Christmas, Easter, or Valentine's Day orders as well as everyday production.
Please note
Store between 15 and 20 °C, protected from light and moisture, without exceeding 25 °C. Avoid refrigeration, which promotes fat bloom. Contains soy (lecithin); may contain traces of milk. Close the bag carefully between uses.
Complete technical data sheet
| Brand | Bam |
| Format | 5 kg, callets |
| Ingredients | Cocoa mass, sugar, cocoa butter, emulsifier (soy lecithin), natural vanilla flavoring |
| Dry cocoa solids | Minimum 55.6% |
| Allergens | Contains soy; may contain traces of milk |
| Energy / 100 g | 2297 kJ / 549 kcal |
| Fat / 100 g | 36.1 g, of which 21.6 g saturated |
| Carbohydrates / 100 g | 46.2 g, of which 43.5 g sugars |
| Protein / 100 g | 5.1 g |
Frequently asked questions
What is the difference between baking chocolate and couverture chocolate?
Couverture chocolate contains more cocoa butter. It becomes more fluid once melted and is better suited to tempering, coating, and glossy decorations than classic baking chocolate, which contains less cocoa butter.
At what temperature should these dark chocolate callets be worked?
For classic tempering, melt at around 45-50 °C, let the temperature drop to around 28-29 °C, then raise it to 31-32 °C before molding or coating.
Is the 5 kg format suitable for regular professional use?
Yes. This packaging is designed for laboratories and pastry chefs who produce in volume. Close the bag tightly between uses and follow the storage conditions to maintain consistent fluidity during the next tempering session.
Explore further
Discover the rest of the range in our baking chocolates, and pair these callets with our chocolate molds for molded pieces.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
