Semisweet Chocolate 54% Callets — 500 g

ADIKAM semisweet chocolate 54% callets — 500 g for fountains, fondue and baking.

We have made it in Borek Szlachecki near Kraków since 2016: a Belgian recipe, cocoa mass and cocoa butter instead of palm oil, natural vanilla. Then tempering, and the callet form — small, even drops you can measure to the gram. The process is certified to IFS Food, and the cocoa comes from socially responsible farms with Rainforest Alliance and Fair Trade certification.

54% cocoa is the point of balance where sweetness meets depth. Bold enough for a dessert to taste of chocolate rather than sugar; gentle enough that nobody at the table calls it bitter. If only one chocolate is going to live in your kitchen, make it this one.

Half a kilogram is enough for real projects, not just trial runs. A 1:1 ganache for a 24 cm cake takes 200 g of callets and 200 ml of 30% cream; a glossy cake glaze, another 150 g; the rest disappears into a brownie, where 54% gives a moist, deeply chocolatey crumb without oversweetening. Callets melt evenly in a bain-marie (water no hotter than 60°C) or in the microwave in 30-second bursts — no chopping, no scorched edges, no mess on the board.

• Type: semisweet chocolate 54%
• Form: callets (drops) — ready to melt
• Pack size: 500 g
• Uses: fountains, fondue, glazes, desserts, baking
• No palm oil — made with cocoa mass and cocoa butter
• Producer: ADIKAM Sp. z o.o. (Poland)

Ingredients

Cocoa mass, sugar, cocoa butter, emulsifier: E322 (sunflower), natural vanilla flavouring. Cocoa solids 54% minimum.

Allergens: may contain: peanuts, tree nuts, milk, soy, cereals containing gluten.

Nutrition (per 100 g)

Storage

Store at 15–25°C in a dry place, away from light.

Producer: ADIKAM Sp. z o.o., ul. Szlachecka 42, 32-050 Borek Szlachecki, Poland.