Van Houten Professional Signature Chocolate 46.5% Blocks | Dark | 1kg | Pack of 1

Achieve the perfect balance of gentle cocoa depth and rounded sweetness with the Van Houten Professional Signature 46.5% Dark Chocolate Block (1kg). Crafted by Barry Callebaut, this versatile semi-dark couverture block offers a harmonious flavor profile, smooth workability, and a silky melt. It is specially designed for bakers, pastry chefs, and chocolatiers looking for rich chocolate indulgence without the intense bitterness of high-percentage dark chocolate.

Why You'll Love It:

• Smooth & Balanced 46.5% Cocoa: Delivers an approachable, semi-sweet dark cocoa profile that appeals to a wide palate—ideal for everyday desserts and crowd-pleasing confectionery.

• Effortless Melt & High Fluidity: Formulated for smooth tempering, consistent melting, and uniform spreading, ensuring glossy finishes and crisp chocolate snaps.

• All-Round Bakery Versatility: Excels across a variety of applications, from decadent chocolate ganaches, glossy glazes, and rich mousses to fudgy brownies, cookies, and layered tortes.

• Value 1kg Block Pack: Generously sized for home bakeries, boutique cafes, cloud kitchens, and artisan dessert studios.

• Trusted Heritage & Quality: Backed by Van Houten’s nearly two centuries of European cocoa expertise for reliable culinary results every bake.

Quick Specs:

• Brand: Van Houten Professional (Barry Callebaut)

• Product Type: Semi-Dark Couverture Chocolate Block

• Net Weight: 1 kg (Pack of 1)

• Cocoa Content: 46.5% Cocoa Solids

• Dietary Profile: Vegetarian (Green Veg Dot)

• Recommended Uses: Ganache, mousses, enrobing, dipping, molded chocolates, brownies, cakes, and dessert drizzles

• Storage: Store in a cool, dry, and hygienic place away from direct sunlight (ideal temperature 12°C–20°C)

Disclaimer:

• Product images are for reference only; actual packaging design may vary slightly.

• Transit Note: Pure chocolate blocks may soften or melt slightly during transit due to changing weather and shipping conditions. This does not impact the quality, flavor profile, or performance of the chocolate. Simply allow it to re-crystallize at cool room temperature or chill briefly before use.