Callebaut Finest Belgian Semisweet Chocolate Blocks - Approximately 1 pound per Block - 2 Blocks

I mistaken gave there people a bad review earlier that they did not deserve, completely by mistake on my part. Look, I fornicated upward. I'm due at least 1 Mulligan in life aren't I? Seriously‽ Not even one‽ Dang! You people are cold, man.I've used these Chocolates before. They are a known quantity to me. I find Callebaut chocolates to be of superior quality. I'm not a "professional" pâtissier by any stretch, but I do have a B.S. in Organic Chemistry, and I understand the crystallization process of organic molevules, so I think I have a good command of the process involved in tempering chocolate. That's why I chose desert making as a hobby. I came to the above conclusion after some fair amount of experimentation. As a scientist, the experimentation to achieve optimal results is half the nut.Callebaut isn't the cheapest. If that's what you want, buy Nestle, and I don't mean that in a derogatory way. As I said above, I've compared Callebut to many of it's competitors, both foreign and domestic as it were, and, in my opinion, Callebaut has a superior taste. It's combination of taste "notes", I find the most pleasing to my pallet. I feel they have the proper ratio of cocoa solids, cocoa butter, and sugar.We ran out of Callebut recently right before my wife''s birthday. She likes a dessert I make called pots de crème. I used, what I thought, was going to be an adequate substitute, and I couldn't get them to set up.If you're iffy on the price thing, try a smaller portion size, and see what you think. If you can't tell the difference, then you'd be somewhat silly to pay the extra. Well, unless you're serving your smancy, labor intensive desert to someone who might. Sure it's not that big a deal for probably 75% of the people out there.But, as long as you're putting in all that effort into a labor of love, then...Just sayin'.Latere 'taters.-dc

I had always used Valrhona dark chocolate for baking and Callebaut for milk chocolate. When the price of Valrhona went through the roof I decided to try the Callebaut dark. I see no reason to ever switch back.Very satisfied with the product and the customer service.

Great for baking. Melts easily and has a gorgeous sheen

Really good block chocolate

Callebaut chocolate is an excellent product. Great flavor and great to work with. I ordered the 2 - 16 oz semi sweet dark chocolate that is cut from a full 5 kilogram bar. What I received was 16 oz of semi sweet chocolate and 16 oz of milk chocolate. Mot what I ordered. Contacted Amazon and was credited wit the amount of purchase on my account. Also the chocolate was bloomed. The quality control is very much lacking. I was considering buying a full 5 kilo bar but this purchase turned me off of this sellar. I will not be purchasing this product from this merchant again.

Great chocolate and delivered ahead of time. I would have given five stars however, I’ve ordered twice and both times a significant piece of the bars was cracked off. I would suggest maybe wrap in bubble wrap or a different method to prevent this. For the cost, I would like the chocolate bars whole upon opening.

I am a cottage baker and I'm super picky about sourcing my ingredients. The only chocolate brands I'll use is Callebaut and Valrhona. I usually compare prices and go with the lower at any given time for whatever chocolate I'm looking for. This came perfectly vacuum sealed with Callebaut stamped on both half bars, assuring me that I bought genuine chocolate. I just made brownies with this last night and they are delicious! I don't care what anyone says, when you are making a recipe that draws its flavor from the chocolate you use, buy the highest quality you can afford. My recipe calls for 6 ounces of chocolate so it's important that it be smooth, delicious and high quality. I find that 55% is a happy medium from overly sweet milk chocolate and bitter dark chocolates that are in the 65%-72% range. This chocolate is smooth, never gritty or waxy, I can't wait to start tempering it and dipping my marshmallows in it! Also, keep in mind that chips have additives to help them maintain the chip shape so a bar is a good choice for candy making, FYI.

Not all vendors are equal.Chocolaat, see picks, send bar broken in 3 pieces and pathetic excuse for no freezer pack - “how to unmelt the melted chocolate we sent.” Unprofessional.Amazons rotation of supplier is disconcerting. Product has not been consistent (some marvelous, others not so much so).As a member of the family put it, we’re not chocoholics (simply people who are addicted to or excessively fond of chocolate) were chocolatarians—it’s a devotion to taste, flavor, richness, how it is prepared, how does it taste straight. It’s a way of life.This chocolate approximates a 70% not yet bittersweet and more than semisweet flavor. Yet it’s creamy smooth as if it were milk chocolate. Complex in flavor. You can taste the different flavors and notes as you roll it over your tongue (the proper method to eat chocolate on its own).Yes. Bought this brick to eat a piece everyday. It replaced Scharffen Berger 70% 9.7 Oz. To think that once thought the Scharffen Berger was the super premium available to the public. It’s got nothing on this.And there’s a luxurious element in receiving the equivalent in size of a gold brick, only better because it’s chocolate.