| | |  | Chocolate | Home » » » » Roland Belgian Semisweet Dark Chocolate (54%) Block, 11-Pound Bar | | | | | | | Description: | | Roland Belgian Semisweet Dark Chocolate (54%) Blocks and Galets are exceptional quality The percentage of chocolate liquor is an important aspect when selling dark chocolate The higher the percentage of chocolate liquor the more chocolate flavor that exists The product is Kosher certified | | | Features: | |
• One 11-pound bar
• Can be used in different cooking techniques to create delicious menu items use for dipping, baking, mouses, sauces, truffles and ganache
• Can be used for any recipe that demands a high quality chocolate
• Best when stored away from light at temperatures between 64-68 degrees
• Is kosher ou certified
| | | Product Details: | | | Product Weight:
| 11.0 pounds | | Package Length:
| 15.9 inches | | Package Width:
| 10.0 inches | | Package Height:
| 1.8 inches | | Package Weight:
| 10.85 pounds | | Average Customer Rating:
|  based on 2 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 2 customer reviews )
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Most Helpful Customer Reviews
A good dealJun 28, 2011
By L. Suter
"lsuter"
I was able to get this at a very good price. The chocolate flavor is only so so. I am used to a higher grade of chocolate for my baking so I was disappointed. But for the price I will be able utilize this in certain applications. As for the size of the bar, i was able to break up the bar in to pieces with a food hammer and safety procautions!
1 of 5 found the following review helpful:
G O O D.......C H O C O L A T E............B U T.......Mar 29, 2011
By Patricia
"A Reader"
ROLAND BELGIAN SEMISWEET DARK CHOCOLATE (54%), BLOCK, 11-POUND BAR, tastes good. At least, the small amount of chocolate I was able to, literally, (if not actually), "saw off" this bar, tasted good. Very good -- but not as good as the wonderful Guylian Chocolate SeaShells, (for which I have also written a review.) Probably because 11-pound bars don't sell quite as quickly as smaller bars. But I thought I might save some money by buying this "giant economy(?) size" bar.....
Most chocolate today is either dark, bittersweet, or milk chocolate. At least, semi-sweet chocolate SEEMS just a BIT harder to find. Anyway, I bought the chocolate "bar" being reviewed because 1) It is Belgian Chocolate, which I have found (up until now, anyway), to be head and shoulders above any other chocolate.
(So far, this chocolate is only "heads" above other chocolate...very, very good....but not totally great. 2) Ir is Semi-sweet chocolate...with a nice 54% cacao content. (A friend of mine told me that over 75% can actually be dangerous!) and 3)-- At 11 pounds, I was certainly getting a "quantity discount".
Well, I worked it out, and it would be equivalent in cost to $2.17 for a five ounce
chocolate bar - not bad for top quality chocolate. BUT....(and a BIG "but" here),
this chocolate is AS HARD AS A ROCK, AND EVEN HARDER TO SLICE! I think, once, years ago, I also tried to get a chocolate "bargain" by buying a HUGE-sized bar.
But t was so long ago, I had forgotten the REAL DIFFICULTY in slicing such a bar.
(And it was NOWHERE as large as this one is!) There are, however, convenient markings on this bar, dividing it up into 12 medium-size blocks, (six on the top, six on the bottom), and subdivided, with 6 slicenotches dividing each smaller block into seven slices. Also, there is a definite line half-way through, veritcally -- indicating that actually TWO layers of chocolate enclosed. If my calculations are correct, that makes for a total of 168 small "slice bars", (12 x 7 x 2), that can be made from this one BIG 11 pound block.
The question now, is, of course, HOW CAN I SLICE THIS BAR? I have looked all over Amazon for "chocolate slicers", "chocolate slicing equipment", and "professional choclate slicing equipment". I have found only a Micky-Mouse mold, a deluxe paper-cutter that will cut 20 slices, (excuse me, Pages!), of paper at one time, and a few salad shooters. (Well -- as I have wanted to make my own cole-slaw for years, I finally bought myself a well-rated Presto salad shooter.) But as for professional chocolate cutting equipment, I have found nothing. Again, literally, (if not actually), SAWING through this huge block of hardened, delicious, choccolate, with the closest thing I have....a cheese-knife (!)...seems NOT to be the answer. Chcolate slivers fill up my sink, and I'm afraid of breaking the knife! But what else can I do? Warming up the chocolate will only cause it to melt! It is even too large to turn it totally into chocolate slivers, (which I do NOT really want to do), by using my smallish safety-grater.
I do not have a car, and so can go to my local supermarker -- 3 miles away -- only occasionally. If I ever DO get to my local supermarket, I will call THEM up first, and ask them if THEY have any professional chocolate cuttng equipment in their bakery department. I shall also go to a website group I belong to, wherein members ask each other questions, and answer them....and ask THEM if they knowof where to find a professional chocolate-cutting machine. (Everyone in our happy little group is a total amateur...but who knows that someone might have this information?) I continue to hope, (against hope?), that, if I DO find a pro chocolate cutting machine, it will not wind up costing thousands and thousands of dollars!
If I DON"T find a chocolate-cutting machine, I suppose I'll TRY to use my Safety-grater, and wind up with many chocolate sliver Perhaps then I can wrap them in some5hing like Pillsbury Pop'N'Fresh dough....and wind up with....what? A new kind of cookie? Hmmm.... The mind boggles, and MAYBE this could lead to a new and unexpecxted careeer? But it still seems a LOT of work, and there IS always the chance that the chocolate slivers, wrapped in the Pillsbury Pop'N'Fresh dough could leak....
Well, that's what I get for trying to save money. Next time, I guess I'll have to get smaller bars. I DO wish that a professional chocolate-cutting machine was easily found here on Amazon, though. And one that costs $200 -- and preferably less....
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