“I really enjoy the flavor in these callets. Much like a semi-sweet chocolate only with a deeper and richer depth of flavor the draws you closer to a darker chocolate. This is my go-to chocolate for melting and for baked goods, such as in chocolate chip cookies when you want a chocolate that will melt a bit into the cookie and be soft to the bite rather than a chocolate chip that will stay firm and not give you that melty texture. You can't go wrong with Callebaut chocolate. Always a superior chocolate for baking and frankly for snacking, too!”
“Absolutely phenomenal product! This semisweet chocolate has really great flavor. They are a really nice dark semisweet chocolate with so many uses. I use them for ganache, cookies, cakes, brownies, buttercream, and many other things. I haven't tempered them yet. But, I know they will be great for that as well.”
“I may be drummed off the site for this, but we use this chocolate to make hot chocolate. Melt some of this in some milk, and it turns out thick and creamy. The next thing I want to try is making sipping chocolate. Sometimes I will drop a couple in my coffee. Sooo good!”
