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How to Temper Chocolate with Callets™: Seeding Method
Properly tempering chocolate is a quick and easy task when using the seeding method and Restaurant Supply Wholesale Canada chocolate Callets™!
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If you're searching for a chocolate that can handle a variety of applications with optimal performance in taste, color, consistency, and gloss, then look no further than these Restaurant Supply Wholesale Canada Recipe 823 milk chocolate Callets™! These Belgian milk chocolate Callets™ feature a smooth, milky cocoa body with notes of sweet caramel. The chocolate's roasted notes, acidity, bitterness, and sweetness all blend together perfectly to deliver a complete, balanced, and consistent flavor profile that ensures the chocolate's taste will work across different applications and with a wider range of flavors and ingredients. Because the chocolate features a medium fluidity for all-around application, these Callets™ can be used for virtually all of your chocolate work from confectionaries, desserts, and baked goods to ice cream and gelato. While the flavor pairings are truly endless, the chocolate pairs exceptionally well with spicy, fruity, dairy, or liqueur-like flavors.
Essential for any bakery, chocolate shop, cafe, or gelateria that uses the finest products, these Belgian chocolate Callets™ deliver on the quality and consistency you're looking for. Temper these Callets™ to enrobe pralines and toffee or to create hollow molds for bonbons with a hard shell, nice satin gloss, and the perfect snap. You can also use these to create a rich ganache for your layered cakes and cupcakes, glossy dessert sauces to top your house-made cheesecakes, or a smooth, creamy gelato. Or, try substituting these Callets™ for chocolate chips to create chewy, gooey chocolate chip cookies!
To achieve its perfectly balanced taste, this chocolate is made with a blend of cocoa beans from Ivory Coast, Ghana, and Ecuador. Once the beans have been properly fermented, sun-dried, and selected, they are shipped to Restaurant Supply Wholesale Canada's state-of-the-art facility to undergo quality checks and begin the lengthy process of becoming chocolate. First the beans undergo whole bean roasting, which means they are roasted in the shell. This helps to preserve and develop the delicate flavors and aromas of the cocoa beans. After roasting, the cocoa nibs are separated from the shell and then ground into a fine cocoa liquor, where it is then mixed with premium ingredients to create a chocolate dough. Next, the chocolate dough is refined and then conched to develop the dough into a liquid as well as unify and balance the flavors. Lastly, the chocolate is tempered and molded into the Callets™ to be used for endless possibilities!
Crafted with care and expertise, Restaurant Supply Wholesale Canada's Finest Belgian Chocolate delivers unparalleled workability with the most balanced taste on the market, which is why it is preferred by most chefs around the world. Restaurant Supply Wholesale Canada partners with sustainable farming initiatives, working directly with farmer groups to improve and empower their livelihoods and communities, to support farmer training and help provide the tools necessary for the farmers to excel at their craft. In fact, with each chocolate purchase, a portion is reinvested back into the West African and South American farmers and their communities! And since Restaurant Supply Wholesale Canada buys their beans directly from the cooperatives they work with, all of their products come with traceability features, providing you with the utmost transparency for your business and customers. Boost your brand by showing your customers that you're committed to using only the finest, sustainably-sourced Belgian chocolate for your products like Restaurant Supply Wholesale Canada.
Composition:
Cacao: 33.6%
Fat: 36%
Milk: 21.8%
Fluidity: Medium
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