Callebaut Couveture Milk Callets 33.6% 1Kg Bag
Callebaut Couveture Milk Callets 33.6% 1Kg Bag. Balanced milk, cocoa and caramel taste. Min 33.6% Cocoa Solids and 21.8% milk solids.
By choosing Callebaut®’s Finest Belgian Chocolate, you opt for sustainably grown cocoa. That’s great for the cocoa farmers who grow the high quality cocoa beans for your chocolate. And that’s great for your customers – since you offer them guarantees of great taste and a transparently sourced product.
Some background on the taste of milk chocolate from Callebaut
The taste of your Callebaut milk chocolate is determined by different components that form a unique harmony.
The blend or origin of the cocoa beans
For our traditional chocolates, Callebaut composes blends of different cocoa bean varieties. These give the chocolate a very balanced and rounded taste. The blends guarantee a constant taste: 823NV produced today will taste exactly the same as 823NV produced tomorrow.
Roasting the beans
The roasting of the beans is done very carefully and at very precise temperature. It is the only possible way to release the precious flavours and aromas present in the cocoa beans.
The milk selected
Some milk powders – or rather the milk fats in the milk – will caramelise during conching and will give the chocolate typical caramel flavours. Other milk powders give a more milky or creamy taste.
A higher cocoa content gives a chocolate more intensity. This does not necessarily mean bitterness, since some cocoa bean varieties are very mild and not bitter at all.
The cocoa butter
Callebaut only selects premium cocoa beans from which the cocoa butter is extracted. Furthermore, we only use 100% cocoa butter to give our chocolate its unique taste and quality.
The sugar content
The sugar content will eventually determine the sweetness of the chocolate.
Conching with patience and precision
Callebaut conches its chocolate couvertures with great patience and exacting precision. This eliminates the undesired and too acid tones in the chocolate taste and creates the typical homogeneous taste with fresh, aromatic accents.
Natural Bourbon vanilla
Pure, natural Bourbon vanilla gives chocolate that exciting hint of exotic refinement. It also accentuates the creaminess of milk chocolate. Natural vanilla and milk chocolate, a perfect match for one another.
A guide to tempering using Callebauts callets
What is tempering?
The purpose of tempering chocolate is to pre-crystallise the cocoa butter in the chocolate, which is related to the working temperature of the chocolate. During tempering, the cocoa butter in the chocolate changes into a stable crystalline form. It ensures the hardness, shrinking force and gloss of the finished product after it has cooled. If the chocolate is melted in the normal way (between 40 and 45 °C) then left to cool to working temperature, the finished product will not be glossy. If you make the effort of using a special way of bringing chocolate up to the right working temperature, you are guaranteed to get the desired end result. And that is what we mean by tempering: bringing chocolate up to the right working temperature so that there are sufficient stable crystals.The 3 factors which are important during tempering are time, temperature and movement.
Tempering with callets
Pre-crystallisation is very easy if you add chocolate which has already been tempered to the melted chocolate. Callebaut Callets are useful for this. Callets have of course already been tempered. In other words, they are already in the required crystalline form, and can be added to the melted chocolate. The required quantity of Callets depends upon the temperature of the melted chocolate and the Callets. When the melted chocolate reaches a temperature of approximately 40 °C, you can add 15% to 20% Callets at ambient temperature (between 15 and 20 °C).
Melt the chocolate in a melting pan (set the thermostat to 45 °C).
Lower the thermostat (± 32 °C for dark chocolate / ± 30 °C for white chocolate and milk chocolate) and immediately add 15% to 20% Callets at ambient temperature.
Stir the chocolate well to ensure the dispersion of the stable crystals of the Callets. Are the Callets melting too quickly? That is because the chocolate is still too hot. Add more Callets and continue stirring.
In this way, you will obtain a slightly thickened chocolate, which is ready to work with.
Which Callebaut chocolate needs to be tempered?
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. When you add chocolate to dishes to add flavour (when preparing mousses or Bavarian creams for instance), it usually suffices to melt the chocolate. Tempering is not required in these instances. All recipes will indicate clearly if the chocolate should be tempered or not.
Chocolate is susceptible to high temperatures. While we take every care in packaging items to ship, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
Nutrition Facts for Callebaut Milk Coverture (Chocolate)
These figures are based on the recommended serving size of 40g
Energy - 943kJ (225cal)
Protein - 2.8g
Fat Total - 14.5g
Fat Saturated - 9.2g
Carbohydrates - 20.56g
Dietry Fibre - 7g
Sodium - 32.8mg
Shelf life and recommended storage conditions
Shelf Life: 18 months after production date
Storage Temp: 12 - 20 degrees C
Storage Conditions: Store in a clean, dry and odourless environment with a maximum 70% relative Humidity
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