The basics of working with chocolate
Pre-crystallizing in the melting pot
How to rapidly and efficiently pre-crystallize chocolate with Callets™.
Good to know
Why is liquidity so important?
Because it will determine the density of the coating shell and the crunch of chocolate products: the more liquid your chocolate, the thinner and the crunchier the coating shell.
Because this is a time-saver: you can fill large moulds in one go with chocolate that is less liquid. With a more liquid chocolate, you will need to fill your mould with chocolate 2 to 3 times.
Why is it so important to pre-crystallize chocolate properly?
Because it helps chocolate harden, and gives it an even sheen and crunch.
Because it gives chocolate with shrinking force, which is indispensable to help unmould chocolate from moulds.
Because chocolate that has not been crystallized or has been badly crystallized will turn grey and lack sheen.