Callebaut Belgian Chocolate Blocks | 1 lb Hand-Cut Bars | 2-Pack (2 lbs)
$ 35.98
Hand-Cut 1 lb Blocks from Original Factory-Stamped Callebaut Slabs
Crafted in Wieze, Belgium from sustainably sourced West African and South American cacao beans (Theobroma cacao) from the Ivory Coast, Ghana, and Ecuador, Callebaut chocolate is whole-bean roasted in its natural shell, ground into fine cocoa liquor, and Slow-churned for a silky, balanced melt. At Frank & Sal, we take massive 11-pound factory slabs and neatly cut them in-house into manageable 1-pound blocks, each preserving part of the authentic factory-stamped Callebaut crest.
At a Glance
Brand & Origin Barry Callebaut (Wieze, Belgium)
Pack Weight 2 Blocks (Approx. 1 lb each / 2 lbs total)
Available Styles Milk & Dark Combo, Double Dark, or Double Milk
Semi-Sweet Dark Profile 54.5% Cacao Solids, Balanced Roasted Cocoa & Subtle Vanilla
Milk Chocolate Profile 31.7%–33.6% Cacao, High Milk Solids (20.8%+), Rich Caramel Notes
Format Hand-Cut Solid Couverture Blocks from Factory Slabs
Why Bakers & Chocolate Lovers Choose Our Cut Blocks
Professional pastry chefs buy Callebaut in giant 11-pound slabs, which are too bulky for most home kitchens. We bridge that gap by cutting fresh factory slabs right here at our market into neat, 1-pound blocks. Whether you choose the Milk & Dark combo, Double Milk, or Double Dark, you get pure Belgian couverture chocolate that is equally delicious for snacking straight off the block or melting into bakery-grade desserts.
The Milk Block: Formulated with a higher milk powder ratio than standard European milk chocolates, giving it the extra-creamy, velvety mouthfeel favored by fans of traditional Swiss chocolate alongside warm caramel notes.
The 54.5% Semi-Sweet Dark Block: Callebaut's iconic all-purpose dark recipe delivers a rich cocoa body without harsh bitterness, making it the gold standard for cookies, ganaches, mousses, and dipping.
Nutrition Information & Ingredients
- Milk Chocolate Ingredients: Sugar, cocoa butter, whole milk powder, unsweetened chocolate (cocoa beans), soy lecithin (emulsifier), natural vanilla flavor.
- Semi-Sweet (54.5% Dark) Ingredients: Unsweetened chocolate (cocoa beans), sugar, cocoa butter, soy lecithin (emulsifier), natural vanilla flavor.
- Nutrition Per 1 oz (28g) Serving (Approx.): 150–160 Calories | Total Fat: 9g–10g (Saturated Fat: 5.5g–6g) | Total Carbohydrate: 15g–16g (Total Sugars: 13g–14g) | Protein: 1.5g–2g | Sodium: 0mg–20mg.
- Allergen & Dietary Info: Contains Milk and Soy. Gluten-free and Kosher Dairy certified at the factory level (cut and packaged in our market facility).
Kitchen Tips: Chopping, Melting & Storage
- Easy Chopping for Baking: Use a heavy serrated bread knife or chef's knife and score from the corners inward to shave effortless curls or chop chunky rustic pieces that hold their shape in chocolate chip cookies.
- Smooth Melting: Chop the block into uniform, dime-sized pieces before melting in a double boiler over low, simmering water (never boiling) or in 20-second microwave bursts at 50% power, stirring frequently.
- Pantry Storage: Wrap unused chocolate tightly in foil or place in an airtight bag in a cool, dark pantry between 55°F and 68°F. Do not refrigerate, as moisture causes sugar bloom on the surface.
Common Questions
Q
How does Belgian couverture chocolate differ from regular grocery store baking bars?
A
Couverture chocolate is a professional-grade chocolate that contains a higher percentage of pure cocoa butter (31% to 39%) than standard baking bars. This extra cocoa butter creates a glossier finish, a sharper snap when tempered, and a smoother melt on your tongue without waxy palm or vegetable oils.
Q
Do I have to temper these Callebaut blocks before using them in recipes?
A
No, tempering is not required when baking the chocolate into cookies, brownies, cakes, or stirring it into warm cream for ganache and sauces. You only need to temper the chocolate if you are molding hollow figures, dipping strawberries, or coating truffles that need to set firm at room temperature without streaking.
Q
Is a dusty white coating on a chocolate block safe to eat?
A
Yes, a pale surface dust on solid chocolate is completely safe and is simply natural cocoa butter crystals rising to the surface due to temperature changes, or tiny chocolate shavings from our cutting blade. Once melted into your recipe, those crystals blend right back in with zero impact on flavor or texture.
Q
Are solid chocolate blocks better than chocolate chips for homemade cookies?
A
Yes, hand-chopped chocolate blocks outperform bagged chocolate chips because commercial chips contain stabilizers and less cocoa butter so they hold their teardrop shape in the oven. Chopping a Callebaut block creates tiny chocolate slivers and larger chunks that melt into gooey, layered ribbons throughout your cookie dough.
