Arabesque Noir 72 Dark Chocolate 100g

🍫 Arabesque Noir 72% Dark Chocolate – 100 g

Arabesque Noir 72% is a premium dark couverture chocolate designed for professional pastry and chocolate applications. With a high cocoa content of 72%, it delivers an intense, refined cocoa flavour with elegant bitterness and a long-lasting aromatic profile.

This chocolate is ideal for high-end confectionery work where depth of flavour, stability, and excellent workability are essential.

🍫 Ingredients

Cocoa mass, sugar, cocoa butter, emulsifier (soy lecithin), natural vanilla flavour.

📊 Nutritional values per 100 g

Energy: approx. 560 kcal

Fat: approx. 38 g

of which saturates: approx. 23 g

Carbohydrates: approx. 40 g

of which sugars: approx. 35 g

Protein: approx. 7 g

Salt: approx. 0.01 g

⭐ Usage suggestions

Premium bonbons and pralines

High-end ganache and truffles

Dessert coatings and glazing

Mousse and fine patisserie desserts

Chocolate decorations and moulded pieces

🔥 Processing

Arabesque Noir 72% is highly suitable for tempering, ensuring a glossy surface and a crisp snap. Melt gently (45–50°C), then temper carefully to achieve stable crystallisation and optimal texture and shine.

📦 Packaging

200 g

🧊 Storage

Store in a cool, dry place (16–20°C), away from direct sunlight and strong odours. Avoid humidity and sudden temperature fluctuations.

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.