Callebaut Chocolate Callets Milk -Power 41- Less sugar and intense cocoa core 2.5kg
Do you love milk chocolate but find most varieties just a little too sweet? Then try these delicious Power-41 callets from Callebaut. They have the cocoa intensity of a dark chocolate but with the creamy and caramel-like notes of milk chocolate. This is partly because these chocolate callets contain more cocoa than other milk chocolate. Moreover, it also contains the lowest sugar content compared to other milk chocolate recipes: 14 per cent less than average milk chocolate. You can eat the callets right out of the fist or melt them and then make delicious chocolates or chocolate bars. That will be ultimate enjoyment!
Callebaut
Callebaut chocolate products are selected by professional chocolatiers, confectioners and pastry chefs worldwide In the chocolate heart of Belgium, the most delicious 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 are very quick and easy to melt and you can for example, sprinkle them into the dissolved couverture for optimal pre-crystallisation. The Callebaut Callets are also available in various flavours, can be used for many different purposes and are very convenient to use.
Make a difference
Working with Callebaut chocolate is not only very fine, it is also good for the well-being of cocoa farmers. For every Callet™ of the Finest Belgian Chocolate range, Callebaut uses only 100% sustainable cocoa. Part of the yield is reinvested in the cocoa farmers and their communities. Callebaut has a partnership with the Cacoa Horizons Foundation, which works directly with farmers and their communities, they support training and contribute to the development of women and young farmers, among others.
The Cacoa Horizons Foundation is a partner of Callebaut, which works directly with farmers and their communities, they support training and contribute to the development of women and young farmers, among others.
Procedure for the 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 the chocolate well every 15 seconds to allow the temprature to spread evenly. 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.
Procedure 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. On this pan, place a heat-resistant bowl in which you want to melt the chocolate callets. Place the bowl on the pan, but make sure the bowl does not touch the water! 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.
Specifications
- Content: 2.5 kg
- Milk chocolate, less sugar
- Store in a clean, dry and odour-free environment
