Tempering chocolate is a necessary step in creating the ideal
chocolate products.
* It makes it easier to un-mould chocolate, pralines… (with maximum
shrinkage).
* It gives your chocolate a hard, shiny surface with a uniform
colour (no lines, no grey colour). In short: chocolate that looks
tasty and snaps when you break it.
* It creates excellent chocolate with a very fine crystallisation
structure instead of a granular texture.
However, tempering chocolate by the traditional method is a rather
complicated process.
Organic Fairtrade chocolate
Callebaut’s Organic Fairtrade chocolates offer pure goodness and authenticity in every sense: Fairtrade & organic certified. These chocolates have been produced with Fairtrade cocoa and sugar, bought directly from farmers in the South at common market prices. These farmers receive a supplementary premium for their crops, allowing them to grow a sustainable business, invest in equipment and so on. Callebaut’s Fairtrade chocolates are manufactured according to the same high standards and in the same way as our traditional range and are becoming increasingly appreciated by a rapidly growing number of consumers.
Organic Fairtrade chocolate
| Description | Name | Ref. | Liquidity | Applications | % Cocoa solids % Milk solids |
Packaging |
|---|---|---|---|---|---|---|
| Dark organic Fairtrade chocolate | BIO-FAIRTRADE | CHD-P7142BNFT |
|
|
70.3% - |
CalletsTM - 10 kg bag |
| Milk organic Fairtrade chocolate | BIO-FAIRTRADE | CHM-Q1223BFT* |
|
|
38.1% 21.5% |
Block - 5 kg |
| White organic Fairtrade chocolate | BIO-FAIRTRADE | CHW-S2BFT* |
|
|
28.8% 23.8% |
Block - 5 kg |
Shelf life: dark chocolate 24 months after production date /
milk chocolate 18 months after production date / white chocolate 12
months after production date
| ||||||
