Callebaut Chocolate Callets Milk High Fatness 2.5kg
Make beautiful thinly moulded and coated chocolates with these Callebaut Chocolate
Callets Milk High Fluidity. With this chocolate you create a delicious,
perfect, thin chocolate shell. The chocolate has a mild cocoa, creamy and
sweet taste for a delectable combination with citrus
dairy products or cheese. You can use the chocolate excellently for
making fine envelopes, moulding chocolates, for sprout decoration or to
use for spraying (with airbrush).
If you want to make your own delicious chocolate bars, click "here" to see the recipe on our blog.
Callebaut
Callebaut's chocolate products are selected by professional
chocolatiers, confectioners and pastry chefs worldwide In the chocolate heart of
Belgium, the tastiest chocolates have been produced for more than 100 years.
Callebaut chocolate callets are 100% made of chocolate in
its purest form, called couverture. Thanks to the drop shape, the callets
melt very quickly and easily and you can e.g. pour them into the
dissolved couverture for optimal pre-crystallisation. The Callebaut
Callets are also available in various flavours, can be used for many
various purposes and very favourable in use.
Make the difference
Working with Callebaut chocolate is not only very nice, it is also
good for the welfare of the cocoa farmers. For each Callet™ of the Finest
Belgian Chocolate range, Callebaut uses only 100% sustainable cocoa. A
part of the proceeds is reinvested in the cocoa farmers and their
communities. Callebaut has a partnership with the Cacoa Horizons
Foundation, which works directly with the farmers and their communities, they
support training and contribute to the development of, among others, women and young farmers.
women and young farmers.
Method of operation before microwave
1. Put the desired amount of Callets/drops in a plastic or glass bowl
(microwave-safe).
2. Melt on maximum power (+/- 800 w) in the microwave. Stir every 15
seconds, stir the chocolate well to allow the temprature to spread evenly.
spread. Stop heating as soon as the chocolate is as good as melted
(small pieces may still be visible). Keep stirring until the chocolate
is completely dissolved and an even chocolate mass is obtained.
3. The chocolate is now ready to use.
Method au bain-marie
Au bain-marie is placing a pan or bowl of food in a water bath
to lower or raise the temperature. It is a handy way to make your
chocolate less likely to burn.
1. Place a pan of water on the stove, with a small layer of water. Place on
this pan a heat-resistant bowl in which you want to melt the chocolate callets.
melt. Place the bowl on the pan, but make sure the bowl does not
touch! The steam from the water provides the heat, not the water itself.
2. Bring the water to the boil and keep the temperature around the boiling point.
3. Add the desired amount of Callets/drops to the bowl and stir until the
chocolate is melted. Sheep the chocolate in contact with the wall
through the mixture.
Recommended storage conditions
- Storage temperature: 12 - 20 °C
- The products should be stored in clean, dry (relative humidity max 70%), and odour-free environment.
Specifications
- Content: 2.5 kg
- Milk chocolate
