Callebaut White Chocolate Callets (2024)

FAQs

What temperature do you temper white chocolate in Callebaut? ›

Melt your chocolate in the chocolate tempering machine (turn the thermostat up to 45°C) then lower the thermostat to ± 31°C (for dark chocolate) or to ± 29°C (for milk chocolate and white chocolate).

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.

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.

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.

Take a kitchen paper towel and fold it in half. Dip the folded area into the chocolate and allow to set in a cool place for up to five minutes. If properly tempered, the chocolate should set evenly within this time and feel dry to the touch.

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

If the chocolate is properly tempered, it should harden evenly within 3 minutes at an ambient temperature between 18 and 20°C, and it should have a good shine. If it does not, continue tempering.

If chocolate is not tempered properly, the cocoa butter crystallization is uncontrolled and uneven, resulting in a dull, streaky appearance. Untempered chocolate may feel rough or tacky with an almost chewy texture and is more susceptible to melting in hand.

Callets can be used to make molded or enrobed chocolates, or they can be melted and mixed with other ingredients to be baked into cakes and pastries.

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!

Is Callebaut chocolate high quality? ›

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.

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!

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 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.

Melting the Chocolate: Place about two-thirds of your chopped chocolate in the bowl. Stir continuously with a silicone spatula to ensure even melting. Monitor the temperature with a chocolate or candy thermometer. For white chocolate, the target melting temperature is about 40°C to 45°C (104°F to 113°F).

The temperature chart

For example, dark chocolate should be melted between 120 and 130°F (50°C and 55°C), while milk and white chocolate should melt at around 105-115°F (40-45°C).

With its medium fluidity, this is a great all-round chocolate. Used in chocolate bars or hollow figures, it takes you by surprise with its lovely satin gloss and snappy texture. And fully rely on it to flavor mousses, crèmes, ice creams, drinks and sauces.