The different types of chocolate

Do you know the differences between couverture chocolate, drops, melts or cakepop chocolate?

Valrhona

Couverture chocolate, specially designed for working with chocolate (the most widely used by pastry chefs).

Ideal for shells, decorations, truffles...

Very high quality but rather expensive.

They offer the famous Dulcey chocolate (blonde chocolate) with its subtle caramelised flavour.

The brand has an "Inspiration" range, a speciality based on cocoa butter with fruity flavours (Passion fruit, Yuzu, Raspberry...)

Sold in packs of 250g or 1kg.

Callebaut

Couverture chocolate, specially designed for working with chocolate.

Ideal for shells, decorations, truffles...

Excellent value for money.

Sold in packs of 400g, 1kg or 2.5kg.

Melts

Chocolate for melting, can be used as couverture chocolate.

Perfect for ganaches.

Sold in packs of 350g.

Drops

Baking-resistant chocolate chips.

Ideal for cookies, brioches, cereal bars…

Sold in packs of 350g.

Cakepop chocolate

Also known as Déco Melts or Candy Melts.

A huge choice of colours available in our online shop.

Ideal for making cakepops and cakesicles.

Easy to use, simply melt the chocolate in a bain-marie or microwave.

Sold in packs of 250g or 1kg (natural white).