Belgian Dark Chocolate Baking Callets (Chips) - 52.3 % Photo [1]

Belgian Dark Chocolate Baking Callets (Chips) - 53.1%

from Belgium by Callebaut

Item description	Temp	PRICE PER UNIT	Price	Qty	Sku
22 lb bag	room temp	$208.44	$208.44		41008101
2 x 22 lb bags	room temp	$187.60	$375.20		41008102

Belgian Dark Chocolate Baking Callets (Chips) - 53.1%

Callebaut's Callets are versatile chocolate drops of fine Belgian dark chocolate for coverture. With 52.3% cacao, this chocolate has a well-balance bitter cocoa taste, with hints of sweetness and medium intensity. The low viscosity makes these chips perfect for most baking applications, including molding pralines, hollow figurines, fillings and ganaches, and chocolate decorating. Super easy to weigh and melt. Callebaut chocolate is made with fine cocoa beans, natural bourbon vanilla and 100% pure cocoa butter, and they're one of the rare chocolate makers that still selects, roasts and grinds its own cocoa beans. The beans are roasted in their entire shell, to protect them and keep in all the aromas and subtleties. This yields a more intense, more complex and deeper cocoa flavor, unmistakably Callebaut.
Ingredients: Unsweetened chocolate, sugar, cocoa fat, emulsifier (soy lecithin), natural vanilla flavor.
Availability: Usually ships within 1 business days. Product is non-perishable and can ship via Ground service.
Types: Dark Chocolate, Couverture
Brands: Callebaut Baking Chocolate
Origin: Belgiun
Cacao Percentage: 50-65%

Product Reviews

There are currently no ratings for this item. Be the first to rate this item.

Questions and Answers

Q:Is the 53.1% dark chocolate chips vegan?

A:The chips do not contain milk as an ingredient, but the label indicates (as an allergen warning) that there might be traces of dairy due to the manufacturing environment. Thus the product might not be fully suitable for vegans.

Q:Does this chocolate require tempering (for the purpose of filling molds)?

A:The Callets have already been tempered (they are already in the required crystalline form, and can be added to the melted chocolate). However, all chocolate should be tempered before you use it to mould/pour, to use for creating blown figures, for coating cakes or pralines. In short, whenever chocolate needs to have a perfect sheen and be hard.