Belgian Milk Chocolate callets 33.6% (2024)

FAQs

What are milk chocolate callets? ›

Think a deep, warm colour, smooth cocoa body and sweet, caramelly notes to top it all off. This well-loved chocolate has a full-bodied taste and great workability. Pair it with a wide range of powerful spicy, fruity, dairy or liqueur-like flavors. Its all-round fluidity makes it efficient in any application.

Chocolate callets, which might also be referred to as chocolate drops or discs, are tiny morsels of pure chocolate that come in various sizes and, of course, flavours. They are typically used in professional baking and cooking due to their easy-to-melt nature and high-quality taste.

A: Callets have more fat than regular chocolate chips. Callets have more fat and causes the chips to melt into dough, changing the composition of cookies enough that they bake differently and spread thin.

Contains a minimum of 34% cocoa solids and minimum 22% Milk solids.

They look like big, failed chocolate chips, but they aren't. They are called callets (pronounced KAL-ets). They're chocolate morsels designed specifically for melting rather than baking. A callet looks like an oversized or mutant chocolate chip.

Cocoa prices have more than tripled over the last year as disease and adverse weather in Ghana and neighbouring Ivory Coast, the world's top two producers, have hit production. CEO Peter Feld said Barry Callebaut was well covered with cocoa beans thanks to its competitive edge in sourcing.

Yes, you absolutely can eat cooking chocolate without cooking it. However, it's worth noting that it's typically less sweet and more intensely flavoured than regular chocolate bars, so the taste may not be what you're used to.

Definition of 'callet'

1. a scold. 2. a prostitute or promiscuous woman.

Each variety or type of chocolate should be tempered before you use it to mould chocolates and hollow figures, or to enrobe cakes and chocolates. In short, whenever chocolate needs to have a beautiful satin gloss and a hard snap, tempering is absolutely crucial.

Pre-crystallisation is very easy if you add chocolate that has already been tempered to your melted chocolate. And this is where Callebaut Callets™ prove to be a real game changer: the cocoa butter in these small drops of tempered chocolatealready has the right crystalline structure.

How do you use Callebaut chocolate callets? ›

Pour a small amout of Callets™ into a plastic or glass bowl. Place the bowl in a microwave and melt the Callets™ at 800-1,000 W. Take the Callets™ out of the microwave every 15 to 20 seconds and stir well to make sure that the heat is distributed evenly throughout and to keep the Callets™ from burning.

Belgian chocolate has a higher cocoa content than most international products. Pure cocoa butter. Belgian chocolate contains 100% cocoa butter. The selection of the beans.

“Belgian chocolate is made with pure 100% cocoa butter”

Companies can substitute the expensive cocoa butter with cheaper fillers like vegetable oils and lecithin to keep production costs low, but any company can do this.

Belgian chocolate is widely renowned as the best chocolate in the world, a statement usually confirmed by anyone's taste as soon as the rich and velvety chocolate hits their lips.

What is the Difference Between Chocolate Couverture, Shards and Callets? They are all the same product with hards and callets referring to the different shapes. There is an argument to suggest shards have a faster melting time due to the profile & thinness of the chocolate itself.

Belgian high quality, milk chocolate chips (callets) by Barry Callebaut. Callebaut have created this chocolate couverture for easy melting and a wide range of chocolate use from moulding & enrobing to melting and baking.