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My Spice Blends Shopping - Callebaut 811 53.8% Dark Semi Sweet Chocolate Callets 5 lbs
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Callebaut 811 53.8% Dark Semi Sweet Chocolate Callets 5 lbs

Item #: 515490057
Retail price: $44.95
Price: $44.95


Notes about packaging chocolate: For your convenience, Olivenation re-packages some Valrhona and Callebaut items from larger size couverture bags into smaller size bags. Therefore, items may not arrive in the manufacturers original packaging. These are excellent All-Purpose baking chocolates Callebaut 53.8% Dark Semi Sweet Chocolate Callets (wafers/disks) This Semi-Sweet 53.8% Cocoa Callebaut chocolate is in Callet form which makes it really easy to measure and melt to your precise requirements. 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.This general-purpose chocolate is excellent for all your recipes that call for semi-sweet chocolate with intense cocoa flavor. Its Moderate viscosity makes it perfect for medium (rather than thin) shell moulding and dipping. Product of Belgium. Ingredients: 53.8% cocoa solids Valrhona Equatoriale 55% Dark Semi-Sweet Chocolate Feve (wafers/disks) The Valrhona Equatorial Dark 55% Semi-Sweet is a "covering" chocolate that is renowned for its balanced taste and ease of use. It is light, and especially formulated for enrobing, but also useful for pastries, chocolate fillings, molding, and ice creams. The small bean-shaped chocolate feves are perfect for measuring and melting. 56% Cocoa, 43.5% sugar and 37.6% fat Storage and Shelf Life: Chocolate must be kept in a cool (preferably below 65 F) and dry environment. When kept in proper storage chocolate can be in good condition for a year or two or even longer. Chocolate is susceptible to picking up "off notes" from strongly flavored products such as caraway, onion, garlic, etc., and should be stored separately. 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.