Recipe L-60-40 offers the same taste as Callebaut’s recipe 60-40-30, yet contains about 12% less cocoa butter and is less fluid. It has an intense chocolate taste, with dominant roasted cocoa notes, yet has sufficient sweetness to appeal to a broad audience.
Its low fluidity makes it the dream chocolate for moulding bigger hollow figures in one go. It also has the perfect texture to create ganaches, providing them with a semi-soft per semi-solid bite that immediately melts in the mouth. The L-60-40 also makes for a perfect base to make your homemade chocolate spreads, fudges and caramels, combining intense taste with a smooth texture.
What’s more, the L60-40 can be paired with many fruity and spicy ingredients or even coffees and teas to create exciting taste combinations.