Guides from the warehouse

Technique

Practical guides to working with couverture — tempering, fluidity, bloom, quantities and which chocolate suits which job. Written from what we are asked most often.
Uniform chocolate callets beside cocoa beans, comparing Callebaut consistency with Cacao Barry origin
Callebaut vs Cacao Barry: which house suits your kitchen
Callebaut and Cacao Barry belong to the same group but answer different questions. Callebaut is built for consistency, Cacao Barry for expression. How to tell which suits your kitchen —... Read more...
Insulated shipping box with thermal liner and cold packs used for summer chocolate delivery in Canada
Buying chocolate in summer: a Canadian guide
Chocolate softens above 30 °C and couriers do not run refrigerated vehicles. What we do about it between May and September, what you can do, how to handle a warm... Read more...
Ruby chocolate callets in their natural dusty rose pink colour on marble
Ruby chocolate: what it actually is
Ruby is the fourth type of chocolate after dark, milk and white. The pink colour and berry tang come from the ruby cocoa bean itself — no colouring, no fruit,... Read more...
Polycarbonate bonbon mould filled with tempered dark chocolate, used to calculate chocolate quantities
How much chocolate do you need? Quantities for bonbons, ganache and cakes
For 100 filled bonbons you will use about 1.3 kg of chocolate — but you need 2.5 to 3 kg on the bench to do it. Working quantities for bonbons,... Read more...
Chocolate Basque burnt cheesecake, ganache layer cake and moulded bonbons made with different couverture recipes
Which chocolate for which dessert: a baker's guide
Pick your dessert, get the chocolate. Which couverture to use for San Sebastián cheesecake, bonbons, ganache cake, brownies, mousse, ice cream and more — with the ganache ratios that actually... Read more...
Five different chocolate callets side by side on marble: dark, intense dark, milk, white and ruby
Which Callebaut recipe for which job
811 is the all-purpose dark, 823 the all-purpose milk, W2 the white, 70-30-38 the intense dark with body, and Ruby RB2 the pink one. A practical guide to choosing by... Read more...
Dark chocolate bar with fat bloom showing a dull greyish white film on the surface
Why chocolate blooms and how to prevent it
Chocolate bloom is the dull greyish film left when cocoa butter or sugar recrystallises on the surface. It is not mould and the chocolate is safe. Here is how to... Read more...
Highly fluid melted dark chocolate running off a palette knife in a thin ribbon onto marble
Chocolate fluidity explained: what the drops actually mean
Fluidity describes how thinly melted chocolate flows, marked one to five drops. It is a property of the recipe, not the temper — and getting it wrong fails a batch... Read more...
Marble tempering bench in a professional chocolate kitchen with tempered dark chocolate, a palette knife and a steel scraper
How to temper chocolate: the 45–27–31 method
Tempering chocolate means melting to 45 °C, cooling to 27 °C, then working at 31 °C. A practical guide to the three temperatures, the marble method, how to test your... Read more...

In stock in Concord

Callebaut 823 milk chocolate callets packaging

Callebaut 823 Milk Chocolate Callets — 33.6%

Callebaut 823 Milk Chocolate Callets — 33.6%
$54.95

$21.98 / kg · $19.00 / kg in 10 kg