Arabesque Noir 58 Dark Chocolate 200g

Arabesque Noir 58% Dark Chocolate

Experience the rich intensity of Arabesque Noir 58% dark chocolate, a premium couverture crafted for both professional pastry chefs and passionate home bakers. With its balanced cocoa profile and subtle spicy notes, this chocolate delivers a deep, authentic cocoa taste without excessive bitterness.

Made from high-quality cocoa mass and cocoa butter, Arabesque Noir 58% offers excellent fluidity, smooth texture, and reliable performance, making it easy to work with in a wide range of applications. Its consistent melting and tempering properties ensure a glossy finish and perfect snap every time.

This versatile dark chocolate is ideal for moulding, enrobing, ganache, mousse, and decorative work, allowing you to create professional-quality desserts with ease. Its robust cocoa flavour enhances both classic recipes and modern creations, from elegant bonbons to rich cakes and pastries.

Key features:

58% cocoa content for a balanced dark chocolate taste

Rich, slightly spicy cocoa profile

Smooth texture and excellent fluidity

Easy tempering and consistent results

Suitable for coating, moulding, fillings, and decorations

Applications:

Perfect for:

Pralines and bonbons

Ganache and truffles

Cakes, mousses, and desserts

Chocolate decorations and glazing

How to use

1. Tempering (for shine & snap)

Melt to 45–50°C

Cool to 27–28°C

Reheat to 31–32°C (working temperature)

Ideal for moulding, enrobing, and decorations

Tip: Proper tempering gives a glossy finish and clean snap.

2. Ganache (fillings & creams)

Heat cream to just below boiling

Pour over chocolate (chopped or callets)

Let sit 1–2 minutes, then mix until smooth

Typical ratio: 1:1 (cream: chocolate) for soft ganache

Perfect for truffles, cakes, and macarons.

3. Mousse & desserts

Melt gently and fold into whipped cream or an egg-based base

Creates a light, airy texture with rich chocolate flavour

4. Coating & enrobing

Use tempered chocolate

Dip or coat pastries, fruits, or confections

Provides a thin, crisp chocolate shell

5. Baking (cakes & brownies)

Melt and incorporate into batters

Adds deep cocoa flavour and moist texture

6. Decorations

Spread tempered chocolate thinly for shards, curls, or plaques

Pipe or mould for creative designs

Storage tip: Keep in a cool, dry place and avoid moisture or overheating.

Storage tip: Keep in a cool, dry place and avoid moisture or overheating.

Storage:

Store in a cool, dry place (ideally 10–20°C), away from direct sunlight and strong odours.