The BAM dark chocolate pistoles in a professional 5 kg format are intended for pastry chefs and cake designers working in volume. With 55.6% dry cocoa solids, pure cocoa butter, and a hint of natural vanilla, this dark couverture chocolate offers a clear balance between bitterness and roundness. Its pistole shape melts quickly and evenly, an advantage for tempering, coating, and large-scale productions.
Features
- • Dry cocoa solids: 55.6%, for a balanced dark flavor
- • Added pure cocoa butter for fluidity suited to tempering and coating
- • Natural vanilla flavor
- • 5 kg format designed for regular production and large volumes
- • Pistoles that melt quickly and evenly, easy to measure
Usage tips
This dark couverture chocolate is suitable for ganaches, mousses, creamy fillings, glazes, and coatings, as well as for chocolate decorations and inclusions in cookies. For classic tempering, melt the pistoles around 45 to 50 °C, let cool down to 28 to 29 °C, then raise to 31 to 32 °C before working.
Find the rest of the range in our baking chocolates, and for molded pieces, pair these pistoles with our chocolate molds. A reliable choice for Christmas, Easter, and Valentine's Day productions as well as for regular orders throughout the year.
Storage
Store the pistoles in a dry place away from light, between 15 and 20 °C. Avoid direct exposure to light and temperatures above 25 °C. Refrigeration is not recommended: it alters the taste and promotes fat bloom.
Ingredients and nutritional values
Cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavor. Dry cocoa solids: 55.6%.
Average nutritional values per 100 g
- • Energy: 2297 kJ / 549 kcal
- • Fats: 36.1 g, of which saturated fatty acids: 21.6 g
- • Carbohydrates: 46.2 g, of which sugars: 43.5 g
- • Fiber: 8.1 g
- • Proteins: 5.1 g
- • Salt: traces
Note
This product contains soy (lecithin). It may contain traces of milk. In high heat, protect the pistoles from thermal shock to limit whitening.
Frequently Asked Questions
What is the difference between baking chocolate and couverture chocolate?
Couverture chocolate contains more cocoa butter. It becomes more fluid once melted and is better suited for tempering, coating, and shiny decorations. Classic baking chocolate, with less cocoa butter, is mainly suitable for preparations where it is melted into a mass.
At what temperature should these dark chocolate pistoles be worked?
For classic tempering, melt around 45 to 50 °C, let it cool down to 28 to 29 °C, then raise it back to 31 to 32 °C before molding or coating.
Is the 5 kg format suitable for professional use?
Yes. This packaging is designed for laboratories and pastry chefs who produce in volume. Reseal the bag well between uses and follow the storage conditions to maintain consistent fluidity.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
