Arabesque Noir 60 Dark Chocolate 500g

A🍫 Arabesque Dark 60% Dark Chocolate – 500 g

Arabesque Dark 60% is a premium-quality semi-dark couverture chocolate developed for professional pastry and confectionery use. Its well-balanced cocoa content delivers a harmonious flavour profile, combining rich cocoa intensity with a smooth, mild sweetness.

It is an excellent choice for bonbons, pralines, ganaches, desserts, and coatings, offering reliable workability and consistent high-end results for both professional and home pastry chefs.

🍫 Ingredients

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

📊 Nutritional values per 100 g

Energy: approx. 550 kcal

Fat: approx. 36 g

of which saturates: approx. 22 g

Carbohydrates: approx. 45 g

of which sugars: approx. 40 g

Protein: approx. 6 g

Salt: approx. 0.01 g

⭐ Usage suggestions

Bonbons and pralines

Ganache and chocolate creams

Cake coatings and decorations

Mousses and desserts

Chocolate moulded decorations

🔥 Processing

This chocolate is highly suitable for tempering, ensuring a glossy finish and a satisfying snap. Melt gently (up to 45–50°C), then temper properly to achieve stable crystallisation and optimal texture.

📦 Packaging

200 g

🧊 Storage

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

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.