Callebaut milk chocolate chips (callets) by Callebaut (2024)

FAQs

What's the difference between chocolate chips and callets? ›

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.

Callebaut callets are pure 100% chocolate according to Callebaut. I'd use them anywhere for bar or chips with great results. They might not come out of the oven looking exactly like a traditional chocolate chip cookie (for example) but they should taste fantastic!

If you are searching for an affordable imported chocolate brand that ticks all the boxes, Callebaut is an ideal option. Since 1911, this Belgian chocolatier has produced premium chocolate using only the finest quality ingredients.

Ingredients: Sugar, cocoa butter, whole MILK powder, unsweetened chocolate, SOY lecithin, natural vanilla flavor. Milk chocolate no. 823 is Callebaut's iconic milk chocolate. It stands out with its deep, warm color, prominent roasted cocoa flavors and seductive caramelly notes.

Dark, Milk, White, Gold, & Ruby Couverture

Use them in your pastry creations, bakery treats and as a finishing touch to your desserts – or just nibble on them for a sensually smooth, silky gourmet snack. These Callebaut Belgian chocolate “callet”chips are available in a qide range of cacao for all applications.

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.

Crafted in Belgium from bean to chocolate

Callebaut's iconic Finest Belgian Chocolate recipes bring you a taste and quality that's the result of 100 years of chocolate making. Renowned for their solid, intense and balanced chocolate taste, you can pair them with the widest variety of ingredients and flavours.

For over 100 years, Callebaut has used the whole-bean roasting technique, rather than just roasting cocoa kernels. This technique allows preservation of all flavors and aromatic oils within the cocoa husk and fully releases them in the chocolate.

Callets contain 5.6 grams of fat per 15-gram serving, while chocolate chips have just 4.5 grams of fat for the same size serving (if you recall our blog post about chocolate chips, you may remember that chocolate chips are specifically designed with higher cocoa solids so they don't melt when baked).

The Valrhona definitely wins in terms of convenience and percent cocoa, but the Callebaut wins in terms of flavor and texture (oddly enough). This is a richer tasting chocolate, which I think is due to it having more cocoa butter than the Valrhona.

What happened to Callebaut chocolate? ›

Callebaut lost his company, Chocolaterie Bernard Callebaut, in 2010 after it hit financial trouble and went into receivership. It had 30 stores at the time. He opened a new company location, Papa Chocolat, in late 2011 but that too eventually ceased operations. And in 2015 he declared personal bankruptcy.

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.

Storage Instructions

Store your chocolate callets in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!

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.

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.

Chocolate Callets: Chocolate callets refer to small disc shaped pieces of couverture chocolate.

Yes, you can eat cooking chocolate. After all, you usually eat it anyway in the end result of recipes such as brownies, chocolate cakes and so on. It's perfectly safe to eat it, but the question is whether you'd actually want to.

Chocolate wafers, unlike chocolate chips, are discs of chocolate that are larger and squatter than chips and do not include the same stabilizers. They will melt more quickly than chips and create larger pockets of chocolate in baked goods.