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 chocolate
If you’re looking for excellent chocolate with the extra guarantee of organic purity, then try Callebaut’s Organic range. It includes superior chocolates produced with cocoa beans, sugar and milk from organic agriculture. Each of them certified by the official organisations. With these unique chocolates, you can thrill the most conscientious customers while providing a pure and natural sensation. Callebaut’s organic chocolates simply contain the best of what nature has to offer.
Organic chocolate
| Description | Name | Ref. | Liquidity | Applications | % Cocoa solids % Milk solids |
Packaging |
|---|---|---|---|---|---|---|
| Dark organic chocolate | BIO | CHD-Q815NOP |
|
|
56.5 % - |
CalletsTM - 20 kg bag |
| Milk organic chocolate | BIO | CHM-Q825BIO* |
|
|
35.3 % 18.5 % |
CalletsTM - 20 kg bag |
| White organic Fairtrade chocolate | BIO-FAIRTRADE | CHW-S2BFT* |
|
|
28.8 % 23.8 % |
Block - 5 kg |
| Bake stable dark organic chocolate drops | BIO | CHD-DR-100XNOP |
|
|
47.8 % - |
25 kg box |
Shelf life: dark 24 months after production date / milk 18
months after production date / white 12 months after production
date
| ||||||
