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Q: If I melt the chocolate into moulds and when set wrap in cellophane bags will it melt easily or hold?

Hi after you make the chocolate let it set in a cool place l don't use the fridge as it does not take that long. I usually make quite a lot over a few days so I keep the shapes in a tin until I bag them. Once I bag or box I keep them again in a cool place but they always keep their shape and stay fine. This is the best chocolate I have found a little more expensive but it goes a long way and the chocolate once made haa a long best before date. Enjoy

Q: Ive tried tempering it but it was then too thick for using with moulds so i increased the temperature but chocs ended up dull & soft! Any advice?

Hi Miss WashingtonTake a look at the page on Google for 'callebaut tempering'. There is a Callebaut website which explains the various techniques for tempering which should help. You may want to try adding Callebaut Mycryo cocoa butter powder to the mix to adjust the viscosity of the chocolate.RegardsPaul

Q: i need the chocolate for a fountain. do you have to melt the chocolate chips in a saucepan first or does it melt adequately in the fountain?

It was essential to melt the chocolate first for the fountain we had and also to add some high quality oil that was not strongly flavoured.

Q: I'd like to know when others bought this product was there a good "Use By" date on them? I don't want to buy a big bag if they need used in 3 months.

Dear KitchenGoddess, thank you for your enquiry. Our present stock of the 1kg Callebaut Milk Chocolate Chips (Callets) has a best before date of 23 September 2016. Kind regards, Customer Services, Chocolate Trading Co. (19/12/2015).

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Description

🍫 Elevate your creations with the gold standard of Belgian milk chocolate!

ICONIC BELGIAN CRAFTSMANSHIP - Trusted by top chefs worldwide for its rich, smooth cocoa and caramel notes.
VERSATILE CULINARY POWERHOUSE - Perfect for truffles, pralines, ganache, and seasonal creations like Easter eggs.
SUSTAINABLY SOURCED EXCELLENCE - Every pack supports sustainable cocoa farming with full traceability.
PREMIUM QUALITY IN EVERY CALLET - Consistent size and texture ensure flawless results every time.
EFFORTLESS MELTING WORKABILITY - Designed for seamless melting, molding, enrobing, and decorating.

Callebaut Milk Chocolate Callets (1 kg) feature 33.6% cocoa and are crafted in Belgium with a smooth, caramel-rich profile. These versatile buttons melt easily and are ideal for a wide range of culinary uses, from baking to confectionery. Fully traceable and sustainably sourced, they empower chefs and home bakers alike to create with confidence and conscience.

Specifications

Product Dimensions	6 x 16 x 30 cm; 1 kg
Item model number	823-E1-U68
Product Name	Couverture
Allergen Information	Contains: Milk, Soy
Weight	1 Kilograms
Units	1000.0 gram(s)
Storage Instructions	AMBIENT
Serving Recommendation	1/4 cup (45g)
Manufacturer contact	‎Barry Callebaut Belgium N.V., Aalstersestraat 122, 9280 Lebbeke (Wieze), Belgium
Country of origin	Belgium
Brand	Callebaut
Vintage	NV
Format	Callets
Speciality	Kosher Dairy, Vegetarian
Manufacturer	Colour Splash
Country of origin	Belgium
Serving Size	100 g, 100 g, 100 g
Energy (kJ)	2357.00 kJ
Energy (kcal)	563.32 kcal
Fat	36.0000 g
Carbohydrate	51.0000 g
Protein	7.0000 g
Salt	0.2100 g

Have a Question? See What Others Asked

If I melt the chocolate into moulds and when set wrap in cellophane bags will it melt easily or hold?

Ive tried tempering it but it was then too thick for using with moulds so i increased the temperature but chocs ended up dull & soft! Any advice?

i need the chocolate for a fountain. do you have to melt the chocolate chips in a saucepan first or does it melt adequately in the fountain?

I'd like to know when others bought this product was there a good "Use By" date on them? I don't want to buy a big bag if they need used in 3 months.

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