“Callabaut is my favorite for making ganache, truffles and molded chocolates. The pieces make quick work for tempering because there is no chopping due to the size of the callets. The quality is excellent, they melt perfectly and the texture makes my chocolates perfect every time.”
“Honestly, I bought the Callebaut 811 as a curiosity. According to Callebaut's website, the 815 has 21.3% cocoa solids and 37.1% cocoa butter; the percentages for the 811 are 19.4% and 36.6%. The food scientist in me wanted to see just how much of difference the slight variations in both overall % cacao and ratio of cocoa solids to cocoa butter make. Although I've only done one comparison, the 815 gave a better end result after tempering. The flavor difference is subtle, but detectable. Anyway, it was an interesting (and yummy!) comparison.”
“This is the best melting chocolate I’ve ever used, and I’ve been making truffles and other chocolates for over 40 years! Melts evenly and quickly, the taste is sublime.”
