Made with only the finest ingredients, Callebaut has been crafting its Finest Belgian Chocolate in the heart of Belgium for more than 100 years. Made with dedication passed on from generation to generation, it's the chocolate chefs and chocolatiers rely on every day to create great tasting delights. Callebaut supports craftsmen in their daily challenge, helping them to make the difference with desserts, pastry, and confectionery.
That's so fascinating. I only use Callebaut in all my baking and confections. There's no other chocolate out there that compares....for me anyway, lol. I go through so many bags of Callebaut chocolate every year. It just makes everything I bake/make so much more tasty and of higher quality. Lee :)
Thanks for the video, just to confirm the chocolate basically has to be 34C for it to be tempered and should solidify within 2-3 mins when testing and its the exact same procedure for milk and white chocolate too?
Where are the measurements for the ingredients? The little box that says "pull up" doesn't work. Hoping you will answer this -- I just bought 5 lbs of Callebaut 811 to make this hot chocolate!!!.
as a chef, especially making things with chocolate, you should have your beard covered up.and you should be wearing apron. you go to the toilet in those clothes.and probably go outside. do you think it doesn't matter because you're making a video.making me cringe!
When you say you leave it to crystalize for another 12 hrs, do you mean you turn the temperature off after that point and just let the chocolate sit and cool down on it's own? Do you mean you keep it heated at that temperature for 12 hours? Something else? Total newbie here. 😊
