The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing. During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. This guarantees a perfect finished product with a satin gloss and a hard snap. It also makes the chocolate contract during cooling, which makes it easier to unmould. If chocolate is simply melted (between 40 and 45 °C) and then left to cool down to a suitable working temperature, the finished product will not be glossy. If you make the small effort of bringing your chocolate to the right working temperature properly, you are guaranteed to get the desired end result. And that’s what we mean by tempering: bringing chocolate up to the right working temperature while making sure that the crystalline structure of the cocoa butter in it is stable. As you’ll discover below, the three key principles for proper tempering are time, temperature and movement. The seeding method is tempering chocolate by adding small amounts of unmelted Callets™ to melted chocolate. It’s fast, easy and incredibly efficient. GOOD TO KNOW Callebaut's chocolate callets are shaped so they can be melted and tempered easily. Each callet has a large surface area allowing it to melt evenly and consistently. Callebaut's callets are also great when used as chocolate chips for baking! There is also the new Callebaut NXT range, these dark and milk dairy free chocolate chips are made from 100% plant-based ingredients without any trace of milk or dairy – yet bringing you all the indulgence and creaminess of traditional chocolates.

Callebaut is a world-renowned leader in innovative chocolate products and provides luxury chocolate made from 100% cocoa butter and Bourbon vanilla, perfect for tempering, enrobing, dipping or moulding. Available in various flavours, including milk, dark, white and ruby Belgian chocolate, Callebaut is the perfect choice for creating chocolate figurines, melting to create smooth ganache and much more. What is special about Callebaut chocolate? Each variety or type of chocolate should be tempered before you use it to mould chocolates and hollow figures, or to enrobe cakes and chocolates. In short, whenever chocolate needs to have a beautiful satin gloss and a hard snap, tempering is absolutely crucial. White chocolate does not contain any cocoa mass but is made from cocoa butter, milk solids, sugar and usually with the addition of vanilla. Since 2000 in the European Union, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat. Callebaut is the most divine couverture Belgian chocolate and is available in various sizes and styles. With the flavoured range, you can add a different chocolate taste to biscuits, bakery products or confectionery, so there are options to suit every occasion and event. Think of chocolate enriched with real caramel, strong cappuccino, or milk chocolate with a real honey taste! Callebaut’s white chocolate powdercreates the most luxurious, comforting hot chocolate or is excellent for the decoration of truffles, desserts, cakes and even gelato.Lower the thermostat (to ± 31°C for dark chocolate or to ± 29°C for milk chocolate and white chocolate) and immediately add 5% Callets™ at ambient temperature.

The term Chocolate Callets was originated by Callebaut to describe their easimelt small chocolate pieces, which are mostly used by Artisan Chocolatiers in the UK. Chocolate callets are formulated for melting rather than baking. If you’re looking for lime, honey, orange, caramel, cappuccino chocolate or strawberry flavoured chocolate, Callebaut’s coloured and flavoured chocolate range has got you covered! Made from Callebaut Belgian chocolate, these coloured chocolate melts offer endless possibilities as they melt, temper and cool in the same way that white chocolate does. From budding chocolatier to professional patissier, we have a whole host of superb Callebaut milk chocolate callets for you to temper and work with to create stunning chocolates. As well as Callebaut’s coloured and flavoured range, discover their delicious gold chocolate or try the mouth-watering zephyr Caramel by Cacao Barry. Callebaut white chocolate Velvet is the silkiest, creamiest white chocolate in the Callebaut range. Enjoy a rich mouthfeel that never ever becomes too heavy.Callebaut have developed a range of white chocolates to suit most tastes the most popular recipe in the UK being W2 which has a balanced, creamy and caramelly flavour with 28% cocoa butter and medium fluidity. When tempered correctly it produces a glossy finish with plenty of ‘snap’.