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.

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.

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…

"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)

"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)

"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)

Callebaut selected 2 of the world's most renowned and sought after cocoa bean varieties and dedicated to each an exclusive Origine chocolate. In the taste and aromas of each variety, you will discover the expression of the soil on which the cocoa was grown: hints of flowers, fruits, herbs,... Explore Origine, discover how different chocolate can be. Explore chocolate that carries the soul of the cocoa bean.

Port wine ganache with Callebaut Origine Sao Thomé Dark Couverture. Created by Derrick Tu Tan Pho, Technical Advisor – Chocolate Academy North America.

Vanilla ganache with Callebaut Origine Mexico Dark Couverture. Created by Jerome Landrieu, Technical Advisor – Chocolate Academy North America.

Black currant ganache with Callebaut Origine Java Milk Couverture. Created by Patrick Peeters, Technical Advisor – Chocolate Academy North America.

Salted caramel filling with Callebaut Origine Java Milk Couverture. Created by Jerome Landrieu, Technical Advisor – Chocolate Academy North America.