Callebaut Chocolates

Callebaut Chocolates

chocolate-sprinkles-callebaut-ickfdNow and then, we show up here with a dessert full of chocolate for you. A cake that can make you sigh, a ganache to make your eyes shine, an epic pie and everything very… chocolate. Along with the likes, emoticons and onomatopoeic comments of effusion, there is also the famous question: “Dani, which brand of chocolate do you use?”
Well, the answer is always the same. “Callebaut!”
The reasons for choosing are several and you will understand here; D
chocolate-seasoned-callebaut-ickfd3
We use Callebaut Belgian chocolate, recognized worldwide for its impeccable quality and seriousness with consumers. Just read the label on the package, which indicates the percentage of cocoa solids (do you know when Dani says she will use 50% or 70% chocolate? That’s right) and its fluidity, shown in the number of drops. On their website, you can check the other data on the label of each chocolate, from white to bitter.
Speaking of the latter, did you know that the brand offers a variation of flavor ranging from light and aromatic dark chocolate to extra bitter chocolate? Then you just have to prove it and see which one you identify with most; D
melk 1 006JP W 085 dails
Regarding the fluidity of chocolate, the table below explains the uses indicated for each type. Every extra drop on the label means more cocoa butter in the chocolate – it will then be more liquid and fluid. Check it out:
table-fluidity-chocolate-callebaut-ickfd
Cool huh? Another positive point regarding this chocolate is that it already comes in drops! This makes it much easier to melt it to mix in the recipe or even to decorate cookies. In this recipe, Fran used the droplets Callebaut strawberry flavor to harmonize with the delicacy of macadamia. Click here to see the recipe 😉
cake-gluten-free-pear-syrup-chocolate-ice cream-dani-noce-ickfd-farina-almond-20droplets-chocolate-callebaut
Callebaut also has a line of special chocolates, produced with the best possible varieties of cocoa, harvested in specific regions and recognized for the quality of the fruits, such as Java, Indonesia, and São Thomé, in Africa. Named “Origin Collection”, the line offers the most amazing chocolates you can imagine. Brazil, the fourth largest cocoa producing country in the world, gained space in this collection and is represented by chocolate made exclusively from cocoa produced in the Amazon and Bahia. Click here to check out more about it, it’s worth it!
After so much talking about chocolate, there was a desire… I’m going to take a look at the most chocolaty recipes, come with me?
Useful links:
How to season chocolate on marble
How to season the chocolate in the bowl
How to use Mycryo to temper chocolate
Chocolate Defects
Fractionated Chocolate is bad, yes

No Comments Yet

Leave a Reply

Your email address will not be published.