"When meeting colleague-professionals all over the world, I am often asked the question: "which dark chocolate couvertures are the perfect choice for me?" Let me try to guide you in selecting the most suitable ones. Or better: let me try to point the direction, since selecting the appropriate chocolate is a question of taste in the first place." (Jean-Pierre Wybauw - Callebaut Technical Advisor)Download PDF [1.024 KB]
"What is the best milk chocolate couverture?" "What are its possibilities?" or "How does it taste when processed in desserts or confectionery? There are some simple guidelines for selecting the perfect ones for your creations." (Philippe Vancayseele - Callebaut Technical Advisor)Download PDF [1,0 MB]
"Callebaut offers an extended choice of white chocolate couvertures, all different in taste and liquidity. Working with Callebaut couvertures will give you lots of inspiration and fulfilment... and compliments from your customers. After all, isn't that the biggest reward imaginable?" (Alexandre Bourdeaux - Callebaut Technical Advisor)Download PDF [974 KB]
Callebaut’s chocolates are not only the result of a great tradition, but also the fruit of nature’s best. In each of our chocolates you can taste the finest grades of cocoa beans, a select choice of ingredients and 100% pure cocoa butter. Today, Callebaut takes its chocolates even a step beyond…Download PDF [1.003 KB]
"Callebaut remains above all synonymous with superior chocolate couverture for the professional: a top quality ingredient that inspires and appeals to the imagination. No other chocolate offers such guarantees in terms of flavour (including constancy), choice, reliability and workability. With Callebaut we can produce the chocolate creations that our customers keep coming back for." (Marc Ducobu - Chef of Pâtisserie Ducobu, Callebaut Chocolate Ambassador)Download PDF [2,0 MB]
Tempering chocolate is a necessary step in creating the ideal
* 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.
Featuring stories, trends, the range, tempering and plating tips, recipes, trouble-shooting and courses at the Chocolate AcademyDownload PDF [2,0 MB]
Featuring stories, trends, the range, tempering and plating tips, recipes, trouble-shooting and courses at the Chocolate AcademyDownload PDF [596 KB]
Packed with simple and advanced chocolate techniques and recipesDownload PDF [1,0 MB]
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.
You go to the utmost in creativity and craftsmanship, we go to
the same lengths for our chocolate.
To contribute to your success, we guarantee chocolates that meet your expectations - always.
The finesse of your craftsmanship, marks the fineness of our chocolate.