Reddit reviews Callebaut Finest Belgian Semisweet Chocolate Blocks - Approximately 1 pound per Block - 2 Blocks
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2 Bars approximately 1 pound each. - Semi Sweet.One of the most popular semisweet chocolates from Callebaut 54,5% cacao and is a well balanced flavor and will work for all applications which call for a dark or semi-sweet chocolate. Great for all pastry and confectionery. Also great eating!!!! Ingredients: cocoa beans, sugar, natural vanilla, soy lecithinPLEASE BE AWARE: Purchasing from vendors other than Frank and Sal can lead to a bad experience. We Vacuum seal our chocolate. In the warmer months ship with a cooler and ice.Please Note: We take larger slabs of Callebaut and cut them into usable pieces for the home chef.Each block is approximately 1 pound and cut neatly. Each is stamped with the Callebau logo as it comes from the factory.
Take the extra step and order something on amazon if that’s an option. You can order decent chocolate on there. The first thing you need is a nice cocoa powder. What are you currently using on these trials? When I did cree’s recipe, I used guittard cacao powder.
As mentioned by others in your previous post you really need to use a good chocolate. Pay close attention to the ingredients in your chocolate. Does the chocolate contain many agents that prevents it from melting? If so that will impact freezing and texture when melted. It seems that many cheaper chocolates contain chocolate liquor which includes cocoa butter, and will contribute a lot of fats that may freeze up weird. Don’t use bad brands like Ghirardelli or even “nice” organic bars like Endangered Species. They’re really not that nice.
Try something like this instead:
https://www.amazon.com/Callebaut-Finest-Belgian-Semisweet-Chocolate/dp/B077GCTLTJ/ref=mp_s_a_1_2?keywords=baking+chocolate&qid=1565057045&s=gateway&sr=8-2