When working with chocolate, professionals do not leave things to chance. When creating pastries or chocolate treats, the pros often reach for one particular chocolate form: chocolate callets. What exactly are chocolate callets- and why do the professionals love them?
What Are Callets & What Are They Used For
Callets (pronounced KAL-ets) are small, round discs of couverture chocolate used for melting rather than baking.
The chocolate callet was designed specifically for chefs, chocolatiers, and bakers as a professional-grade alternative to traditional blocks of chocolate. Their small uniform shape makes them ideal for easy melting and tempering.
The original chocolate callet was created by Callebaut, a renowned Belgian chocolate brand. The brand’s iconic callets helped revolutionize the chocolate world. Callebaut is a favorite among many professionals around the world today for its high quality and affordability. Learn more about Callebaut’s rich chocolate legacy here.
Versatile Applications
- Melting: Callets are excellent for melting and creating smooth chocolate coatings, sauces, and ganaches.
- Fillings: Making ganache, mousse, and sauces
- Desserts and Pastries: They can be incorporated into desserts and baked goods such as pastries and cakes.
- Enrobing & Dipping: Callets are perfect for coating chocolates and desserts, and are equally ideal for dipping an array of treats.
- Decorating: with a smooth chocolate drizzle
Watch Callebaut Chocolate’s expert tutorial on how to temper chocolate using Callets.