- This semisweet chocolate couverture is excellent for eating, in baking recipes, and for mouldin...
- 1 kilogram/2.2 pound bag
- Size: 1 kg
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Most Helpful Customer Reviews
9 of 12 people found the following review helpful:
5.0 out of 5 stars
Cinnamon Fresh Cream Truffles with Cinnamon,
Amazon Verified Purchase(What's this?)
This review is from: Callebaut Dark Callets 53.8 % (2 lb) (Misc.)
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
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Smooth,
By
Amazon Verified Purchase(What's this?)
This review is from: Callebaut Dark Callets 53.8 % (2 lb) (Misc.)
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.
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