Alternative Products
Callebaut ICE Chocolate; Dark; Minimum Cocoa Solids: 56.49%
Callebaut's Ice Dark Chocolate can be reproduced by adding 9% of cocoa butter to their 811 dark chocolate. This will create the rheology of the ice chocolate but will be slightly weaker in cocoa. Experiment with the flavour and if you would like a more pronounced cocoa taste you could add a small percentage of Callebaut's 70-30-38 recipe SCC507a.