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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
This semisweet chocolate couverture is excellent for eating, in baking recipes, and for moulding and dipping. These callets are round drops of pure chocolate, easy to melt or temper, weigh, and store, and a divine taste in recipes calling for chunks of chocolate. The callets are made using 100% pure cocoa butter and a dash of vanilla that rounds off the taste with a slight sweet hint. Pure chocolate requires tempering to obtain a high gloss for chocolate making.
1 kilogram/2.2 pound bag
Size: 1 kg
Product of Belgium
Ingredients: 53.8% cocoa solids
Kosher dairy (not repackaged under kashrut supervision)
Callebaut Dark Chocolate, Select 811NV
NOTE: This item has been repackaged from a larger size and is not in the manufacturer's original packaging. Due to the nature of this product, the chocolate may melt during shipping. This does not ruin the chocolate; the chocolate is perfectly fine. Occasionally there may be light-coloured streaks or film on the surface of the chocolate. This occurs naturally and is a characteristic of pure chocolate. It will disappear when the chocolate is re-melted.
1 kilogram/2.2 pound bag
Size: 1 kg
Product of Belgium
Ingredients: 53.8% cocoa solids
Kosher dairy (not repackaged under kashrut supervision)
Callebaut Dark Chocolate, Select 811NV
NOTE: This item has been repackaged from a larger size and is not in the manufacturer's original packaging. Due to the nature of this product, the chocolate may melt during shipping. This does not ruin the chocolate; the chocolate is perfectly fine. Occasionally there may be light-coloured streaks or film on the surface of the chocolate. This occurs naturally and is a characteristic of pure chocolate. It will disappear when the chocolate is re-melted.
Product Details
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Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
By PM
Amazon Verified Purchase
I bought these to put into a cake recipe [...]. They are flavorful yet not too overpowering and went well in the cake. They are tasty enough to just eat by themselves - not very bitter and smooth overall. Their small, flat size made them easy to melt and measure as well.
11 of 14 people found the following review helpful
Amazon Verified Purchase
This year I took a chance on this chocolate. I normally use a block
of chocolate but the callets are so much easier to work with and
melt even more easily. The one kilogram bag is enough to make
one recipe of truffles. You will have some left over for chocolate
chip cookies.
Ingredients: unsweetened chocolate, sugar, cocoa butter, soy lecithin, natural
vanilla flavor. May contain traces of milk protein.
Here is the recipe I made up for chocolates during
the holiday season. The addition of cinnamon is really delicious.
Fresh Cream Truffles with Cinnamon
A double boiler is not recommended for melting the chocolate. Use your crockery cooker for the best results. The creamy ganache (ga-nosh) is dipped in melted chocolate and should be stored in the refrigerator. Bring the truffles to room temperature an hour before serving.
Ganache
6 ounces Callebaut semisweet chocolate callets
3/4 cup whipping cream
1/4 cup + 2 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 teaspoon Saigon cinnamon
Dipping Chocolate
1 pound Callebaut semisweet chocolate callets
Parchment paper
2 tablespoons confectioners' sugar
1 teaspoon cinnamon
1. Place the 6 ounces chocolate in a medium sized bowl.
2. Heat the cream just until it comes to a boil. Pour over
chocolate. Stir until the chocolate melts. Cool to 90 degrees.
3. Cream all the butter in a deep bowl with a wooden
spoon. Stir in tablespoonfuls of cooled chocolate,
beating well after each addition. Mixture should be
creamy. If the butter starts to melt, the chocolate is
still too warm. Lastly, stir in the vanilla and cinnamon.
4. Line a baking sheet with parchment paper.
Fit a piping bag with a size 807 decorating tip. Pipe a
round the size of a quarter onto parchment paper,
start piping second level then lift. Place in the freezer
to chill for 20 minutes.
5. Place the one pound dipping chocolate in a 6-quart crockery
cooker, heat on low. Stir a few times until all chocolate
has melted. Turn cooker off when chocolate
has melted. The temperature should not go above
120 degrees. Pour chocolate into a medium bowl.
8. Mix the confectioners' sugar and cinnamon together.
Line a baking sheet with parchment paper.
Use a truffle fork to dip chocolates. When all
chocolates have been dipped use a sifter to sprinkle
cinnamon confectioners' sugar over truffles.
9. Place truffles in the freezer for 20 minutes to set
chocolate. Then, keep them in the refrigerator until
about an hour before serving.
Happy Holidays!
~The Rebecca Review
of chocolate but the callets are so much easier to work with and
melt even more easily. The one kilogram bag is enough to make
one recipe of truffles. You will have some left over for chocolate
chip cookies.
Ingredients: unsweetened chocolate, sugar, cocoa butter, soy lecithin, natural
vanilla flavor. May contain traces of milk protein.
Here is the recipe I made up for chocolates during
the holiday season. The addition of cinnamon is really delicious.
Fresh Cream Truffles with Cinnamon
A double boiler is not recommended for melting the chocolate. Use your crockery cooker for the best results. The creamy ganache (ga-nosh) is dipped in melted chocolate and should be stored in the refrigerator. Bring the truffles to room temperature an hour before serving.
Ganache
6 ounces Callebaut semisweet chocolate callets
3/4 cup whipping cream
1/4 cup + 2 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 teaspoon Saigon cinnamon
Dipping Chocolate
1 pound Callebaut semisweet chocolate callets
Parchment paper
2 tablespoons confectioners' sugar
1 teaspoon cinnamon
1. Place the 6 ounces chocolate in a medium sized bowl.
2. Heat the cream just until it comes to a boil. Pour over
chocolate. Stir until the chocolate melts. Cool to 90 degrees.
3. Cream all the butter in a deep bowl with a wooden
spoon. Stir in tablespoonfuls of cooled chocolate,
beating well after each addition. Mixture should be
creamy. If the butter starts to melt, the chocolate is
still too warm. Lastly, stir in the vanilla and cinnamon.
4. Line a baking sheet with parchment paper.
Fit a piping bag with a size 807 decorating tip. Pipe a
round the size of a quarter onto parchment paper,
start piping second level then lift. Place in the freezer
to chill for 20 minutes.
5. Place the one pound dipping chocolate in a 6-quart crockery
cooker, heat on low. Stir a few times until all chocolate
has melted. Turn cooker off when chocolate
has melted. The temperature should not go above
120 degrees. Pour chocolate into a medium bowl.
8. Mix the confectioners' sugar and cinnamon together.
Line a baking sheet with parchment paper.
Use a truffle fork to dip chocolates. When all
chocolates have been dipped use a sifter to sprinkle
cinnamon confectioners' sugar over truffles.
9. Place truffles in the freezer for 20 minutes to set
chocolate. Then, keep them in the refrigerator until
about an hour before serving.
Happy Holidays!
~The Rebecca Review
By Coffeemaniac
Amazon Verified Purchase
Great chocolate to cook with or simply to nibble on. My chocolate sauce for ice cream is becoming famous around my friends and there is nothing like a good chocolate mousse!
Most Recent Customer Reviews
5.0 out of 5 stars
Best quality chocolate "chips" I've ever had.
This is probably my first time venturing into gourmet baking chocolate. Normally, we get ghirardelli chips from our local grocer. Read more
Published 5 months ago by kes
5.0 out of 5 stars
Good product to have
Very good product. Shipping was acceptable. Product came in a good size. Enough for any personal items or gifts you may want to make.
Published 10 months ago by Customer
5.0 out of 5 stars
Excellent Chocolate
I use this chocolate for special occasions when I need a great tasting chocolate ganache for cakes or cookies, or to make truffles. Read more
Published 11 months ago by MsLiz
