Chocolate Callets for Tempering and Ganache
2 lbs (900g) Bags of Dark, Milk, White, and Ruby Quality Belgian Chocolate for tempering and ganache.
Callebaut Dark 54.5 percent cocoa content has a well balanced bitter flavor, with subtle sweetness and medium intensity. The medium viscosity and liquidity makes these chips suitable for all baking applications, including enrobing and molding pralines, hollow figurines, fillings and ganaches, and decorating. This chocolate is made with fine cocoa beans, natural bourbon vanilla and 100 percent pure cocoa butter.
Callebaut Milk 30.5 percent cocoa content is smooth and creamy. The medium viscosity and liquidity makes these chips suitable for all baking applications, including enrobing and molding pralines, hollow figurines, fillings and ganaches, and decorating.
Callebaut White 28 percent cocoa content has smooth, caramel and vanilla notes and is a great all-around chocolate. The medium viscosity and liquidity makes these chips suitable for all baking applications, including enrobing and molding pralines, hollow figurines, fillings and ganaches, and decorating.
Callebaut Ruby chocolate callets feature: 100% natural color and flavor from the Ruby cocoa beans Does not contain added sugar Made using nonfat dry milk and whole milk powder Contains cocoa butter and natural vanilla flavor
