With these colours and flavours, you can get creative with their multiple uses. Explore using them in fillings for fine patisserie work, create coloured decorations, bars, hollow figures or even pralines, let your imagination fly! The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing. During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. This guarantees a perfect finished product with a satin gloss and a hard snap. It also makes the chocolate contract during cooling, which makes it easier to unmould. If chocolate is simply melted (between 40 and 45 °C) and then left to cool down to a suitable working temperature, the finished product will not be glossy. If you make the small effort of bringing your chocolate to the right working temperature properly, you are guaranteed to get the desired end result. And that’s what we mean by tempering: bringing chocolate up to the right working temperature while making sure that the crystalline structure of the cocoa butter in it is stable. As you’ll discover below, the three key principles for proper tempering are time, temperature and movement. Please Note: Customised or personalised items are excluded from the regulations and cannot be returned. Due to food safety concerns, ready-made cakes are not subject to return unless considered faulty or not fit for purpose. Callebaut is a world-renowned leader in innovative chocolate products and provides luxury chocolate made from 100% cocoa butter and Bourbon vanilla, perfect for tempering, enrobing, dipping or moulding. Available in various flavours, including milk, dark, white and ruby Belgian chocolate, Callebaut is the perfect choice for creating chocolate figurines, melting to create smooth ganache and much more. What is special about Callebaut chocolate?

White chocolate does not contain any cocoa mass but is made from cocoa butter, milk solids, sugar and usually with the addition of vanilla. Since 2000 in the European Union, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat.

Callebaut have developed a range of white chocolates to suit most tastes the most popular recipe in the UK being W2 which has a balanced, creamy and caramelly flavour with 28% cocoa butter and medium fluidity. When tempered correctly it produces a glossy finish with plenty of ‘snap’. Callebaut is the most divine couverture Belgian chocolate and is available in various sizes and styles. With the flavoured range, you can add a different chocolate taste to biscuits, bakery products or confectionery, so there are options to suit every occasion and event. Think of chocolate enriched with real caramel, strong cappuccino, or milk chocolate with a real honey taste! As well as Callebaut’s coloured and flavoured range, discover their delicious gold chocolate or try the mouth-watering zephyr Caramel by Cacao Barry.

Find callets, chocolate shavings, cocoa powder and flavoured sauce toppings from Callebaut when you explore our full selection at The Cake Decorating Company. Is Callebaut chocolate good quality?

2.5kg bag

Callebaut’s white chocolate powdercreates the most luxurious, comforting hot chocolate or is excellent for the decoration of truffles, desserts, cakes and even gelato.

Callebaut white chocolate Velvet is the silkiest, creamiest white chocolate in the Callebaut range. Enjoy a rich mouthfeel that never ever becomes too heavy. From budding chocolatier to professional patissier, we have a whole host of superb Callebaut milk chocolate callets for you to temper and work with to create stunning chocolates. Callebaut dark chocolate flavour notes vary between slightly bitter, with a touch of sourness, with fruity hints, with hints of nutmeg or even with a touch of sweetness. Dark chocolate pellets contain no dairy products and is therefore suitable for vegans and vegetarian.Callebaut's chocolate callets are shaped so they can be melted and tempered easily. Each callet has a large surface area allowing it to melt evenly and consistently. Callebaut's callets are also great when used as chocolate chips for baking! Pre-crystallisation is very easy if you add chocolate that has already been tempered to your melted chocolate. And this is where Callebaut Callets™ prove to be a real game changer: the cocoa butter in these small drops of tempered chocolatealready has the right crystalline structure. When added to melted chocolate it prompts the chain reaction resulting into properly crystallized chocolate. The required quantity of Callets™ depends on the temperature of both your melted chocolate and the Callets™. When your melted chocolate is at a temperature of about 40°C, the rule of thumb is to add 5% Callets™ at ambient temperature (i.e. between 15 and 20°C). Using chocolate with the right fluidity also saves time: you can cast large moulds in one go with less fluid chocolate. Chocolate with a higher fluidity is better for moulds with a lot of detail, but you’ll need to fill your mould with chocolate 2 to 3 times.