Intenso Dark Chocolate Couverture 55%

Cambie Intenso is a rich, bold Belgian dark chocolate couverture made with a minimum of 55% cacao for deep, full-bodied flavor and a clean, satisfying snap. It comes as small callets that melt fast and evenly, so it's ready for real work: tempering, molding, dipping, baking and enrobing.

Why chocolate makers love it

• Real Belgian couverture: crafted in Belgium with a high cocoa butter content for a smooth melt, glossy finish and clean snap.
• 55% cacao: bold, full-bodied dark chocolate flavor.
• Callets for fast, even melting: no chopping, easy to weigh, and ideal for seeding when tempering.
• Fluidity 2 of 5: a thicker, fuller-bodied melt, well suited to ganache, mousse, baking and molded bars.
• Clean label: unsweetened chocolate, sugar, cocoa butter, milkfat, soy lecithin and natural vanilla flavor.

Perfect for

Dubai chocolate bars, bonbons and molded chocolates, ganache and truffles, dipped strawberries, brownies, cookies, cakes and mousses.

How to temper (seeding method)

1. Melt: melt callets in a double boiler or in the microwave in short bursts, stirring often, until fully melted and heated to 113°F (45°C).
2. Cool & seed: remove from heat and let cool to 88°F (31°C). Stir in unmelted callets at room temperature, about 5% of your total chocolate weight.
3. Stir: stir until the added callets are fully melted and the chocolate thickens slightly and turns glossy. If they melt too fast, the chocolate is still too warm, so add a few more and keep stirring.
4. Work: your chocolate is tempered and ready to mold, dip or enrobe. Hold it at working temperature for the best gloss and snap.

Good to know

• Sizes: 1 lb, 2 lb and 5 lb resealable bags, plus a 10 kg (22 lb) bulk case for bakeries and chocolate shops.
• Ingredients: unsweetened chocolate, sugar, cocoa butter, milkfat, soy lecithin (emulsifier), natural vanilla flavor.
• Contains: milk, soy.
• Origin: product of Belgium. Packaged and distributed by Cambie Inc., Dallas, TX.
• Ships cold, free: insulated packaging and cold packs on meltable orders from April 15 to October 15, and to hot destinations year-round.
• Store cool and dry, away from direct sunlight.