Callebaut couverture
There are 16 products.
Belgian Callebaut couverture is one of the most widely used chocolates in pastry kitchens and praline workshops. It comes as callets – small drops that melt evenly, can be weighed out without chopping and respond reliably to tempering. That makes Callebaut an excellent choice for beginners, and it remains a standard for professionals too.
The Callebaut range in our shop
- Dark 54.5 % (recipe 811): the all-rounder for ganache, mousse, enrobing and baking – in 400 g, 1 kg and 2.5 kg.
- Extra dark 70.5 %: bolder and less sweet, ideal for intense desserts and tarts – in 400 g and 2.5 kg.
- Milk 33.6 % (823) and white 28 % (W2): creamy or gently vanilla-scented, great for fillings, glazes and colouring – in 400 g, 1 kg and 2.5 kg.
- Gold with caramel notes and Ruby, the naturally pink chocolate with a fruity tang – in 400 g.
The classics 811, 823 and W2 have a medium fluidity, which Callebaut marks with three drops: runny enough for pralines and moulds, yet still versatile for ganache and doughs. You will also find Mycryo cocoa butter powder and black cocoa powder here.
Working tips
Melt dark callets to 45–50 °C, cool them to 27–28 °C and work at 31–32 °C; milk at 29–30 °C, white at 28–29 °C. For Gold and Ruby, follow the instructions on the pack. Mycryo speeds things up: melt the couverture, let it cool to about 34 °C and stir in 1 % Mycryo. Keep opened bags tightly sealed at 12–18 °C.
Frequently asked questions about Callebaut couverture
Which Callebaut couverture is best for beginners?
The dark 54.5 % (811): balanced in flavour, forgiving to temper and suitable for almost any recipe.
What is the difference between 54.5 % and 70.5 %?
The 70.5 % has more cocoa and less sugar, tastes more bitter and sets into a firmer ganache. Allow a little more cream than with the 54.5 %.
Does ruby chocolate need different handling?
Ruby is sensitive to light and moisture. Store it in the dark and airtight; for tempering, use the values given on the pack.
See also: Valrhona couverture · Felchlin couverture · Coloured cocoa butter · All couverture chocolate