In this brochure, we give answers to the following questions:
* How to store chocolate and why.
* How to melt chocolate.
* How to temper chocolate. What is tempering for?
* What is the ideal temperature for workshops, moulds and fillings?
* How to cool chocolate.
* How to store finished products.
With no added sugar
Callebaut offers you a selection of fine chocolates with no added sugar. They have been made – according to Callebaut’s strict quality standards – with premium grade cocoa beans, 100% pure cocoa butter and natural bourbon vanilla. Our chocolate recipes containing maltitol as a sweetener taste nearly identical to traditional products.
Furthermore, they offer the same application possibilities, and can be processed in the same way as traditional chocolates. Their technical properties and behaviour are absolutely identical. The use of the denomination “no added sugar” on these products is allowed.
Additionally, we have recently launched our Stevia Dark Chocolate, which is the perfect option for your customers who wish for a chocolate with high cocoa content, and has no added sugar. Our Stevia chocolate also has no laxative effect, and can be used in the same applications as our traditional products.