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Premium Belgian chocolate callets with medium-low fluidity for professional confectionery
| Technical Details | |
|---|---|
| Quantity | 2/Case |
| Shipping Weight | 44.4 lb. |
| Cacao Percentage | 30-40% |
| Chocolate Style | Regular |
| Features |
Gluten-Free
Kosher
Vegetarian
|
| Flavor | Milk Chocolate |
| Flavor Type | Confections & Desserts |
| Origin | Belgium |
| Package Size | 22 lb. |
| Total Case Size | 44 lb. |
| Type | Chocolate Callets |
Exceptional flavor and appearance starts with using quality ingredients. Use Callebaut Recipe C823 milk chocolate Callets™ to bring a creamy milk chocolate flavor and an optimal shine and snap to your confectionaries!
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 lower fluidity, these Callets™ are great for achieving a perfectly smooth texture in creams and fat mixtures. While the flavor pairings are truly endless, the chocolate pairs exceptionally well with spicy, fruity, dairy, or liqueur-like flavors.
Create large molded chocolate figures with hard shell, satin gloss, and perfect snap.
Create rich, silky ganaches for piping or dense, velvety cremeux and mousses.
Ideal for creams and fat mixtures with perfectly smooth texture.
Low fluidity allows casting large molds with ideal thickness in one layer.
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 Callebaut's state-of-the-art facility in Belgium 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 in Belgian from bean to bar since 1911, Callebaut'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. Callebaut partners with the Cocoa Horizons Foundation to support farmer training and help provide the tools necessary for the farmers to excel at their craft.
In fact, with each Callebaut chocolate purchase, Cocoa Horizons reinvests a portion back into the West African and South American farmers and their communities! And since Callebaut buys their beans directly from the cooperatives they work with, all of their products come with a QR code to trace the beans back to the cocoa farmers, providing you with the utmost transparency for your business and customers.
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