Quick Answer
Chocolate callets are small, disc-shaped drops of couverture chocolate. Couverture is chocolate with extra cocoa butter, which helps callets melt quickly and smoothly. You can use them for ganache (chocolate mixed with hot cream), dipping, molding, and hot chocolate.
What Are Chocolate Callets?
Chocolate callets are small, disc-shaped pieces of couverture chocolate designed to melt quickly and evenly.
Couverture is chocolate with a high amount of cocoa butter. Iit usually has more than 31% cocoa butter. This extra cocoa butter makes melted chocolate thinner and smoother, which helps with coating and molding.
Callebaut 811 dark chocolate is one example, with 54.5% cocoa solids and 36.6% cocoa butter.
Do Callets Have Other Names?
Yes. “Callets” is a trademark of Barry Callebaut that was registered in the US in 1996. Other brands use different names for the same kind of chocolate:
- Pistoles: Used by Noel and Cacao Barry
- Féves: Used by Valrhona
- Drops, buttons, or discs: General names
What Are Chocolate Callets Used For?
Chocolate callets are used for ganache, mousse, dipping, molding, tempering, and hot chocolate. They also work well in brownies, cakes, and chocolate fountains because they melt smoothly.
Fillings and desserts
- Ganache and truffles: Callets melt smoothly into hot cream, making them ideal for ganache, truffles, and chocolate fillings.
- Mousse: Callets melt well into warm liquids, making them suitable for mousse.
- Brownies and cakes: Melt callets into the batter for a deeper chocolate taste.
Coating and shaping
- Dipping and coating: Use melted callets to coat strawberries, biscuits, and pralines.
- Molding: Use callets to make chocolate bars, shells, and figures.
- Tempering: Tempering is a way to melt and cool chocolate so it sets with shine and snap. Callets make this process easier.
- Drizzles and decoration: Melt the callets, drizzle them over desserts, and let them set.
Drinks and serving
- Hot chocolate: Callebaut chocolate callets can be used to make hot chocolate.
- Chocolate fountains: Choose Callebaut chocolate with enough cocoa butter to flow smoothly through a fountain. If the melted chocolate is too thick, you may need to add extra fat to help it flow.
What Is the Difference Between Callets, Chocolate Chips, and Chocolate Bars?
Callets are made for melting, while chocolate chips are designed to keep their shape. Chocolate bars also work for melting, but you need to chop them first. The table below shows the main differences.
| Callets | Chocolate chips | Chocolate bars | |
| Made for | Melting | Holding shape in baking | Chopping, then melting |
| Cocoa butter | High (couverture) | Lower | Varies by brand |
| Melting | Fast and even | Melts, but made to keep shape | Slower. You must chop it first |
| Holds shape in cookies? | Not well | Yes | Depends on piece size |
| Best use | Ganache, dipping, tempering | Cookies and muffins | Recipes that call for chopped chocolate |
Can You Use Callets in Cookies?
You can, but the cookies may turn out flat. Cookies made with Callebaut callets may turn out flat and thin because the chocolate melts into the dough instead of staying in distinct pieces
The reason is fat content. The callets had 5.6 grams of fat per 15-gram serving, while the test kitchen’s favorite chips had 4.5 grams. This extra fat made the chocolate melt into the dough.
If you use callets in cookies, expect gooier, flatter cookies. For distinct chocolate chunks, use true chocolate chips.
How Do You Melt Chocolate Callets?
You can melt callets in a double boiler or a microwave. These chocolate melts best at 40 to 45°C. To keep it smooth, make sure everything stays dry, as even a tiny drop of water can ruin the chocolate.
How Do You Melt Callets in a Double Boiler?
- Add water to a pot and heat it.
- Place a heatproof bowl on top, making sure the bowl does not touch the water.
- Add the callets to the bowl.
- Stir until the chocolate is smooth.
The steam provides gentle heat, which lowers the risk of burning the chocolate.
Can you melt it using a microwave?
Yes, you can:
- Put the callets in a microwave-safe bowl.
- Heat on about 800 watts.
- Stir every 15 seconds so the heat spreads evenly.
What Should You Do If Chocolate Seizes?
Seizing happens when chocolate turns thick and grainy, usually because of water or overheating. Once chocolate seizes, it will not set properly for dipping, but you can still use it in sauces or brownies.
How Do You Temper Chocolate With Callets?
You can temper chocolate with callets by adding unmelted callets to melted chocolate. This is called the seeding method. Because callets are already tempered, they help the melted chocolate set with the right structure.
- Melt the chocolate to 45°C.
- Cool it to about 32°C for dark chocolate or about 30°C for milk or white chocolate.
- Add a small amount of unmelted callets.
- Stir until the callets melt, keeping the chocolate moving.
If the callets melt too fast, the chocolate is still too hot. Add more callets and keep stirring.
FAQs
What is the difference between callets and chocolate chips?
Callets are made for melting and have more cocoa butter, while chocolate chips are made to keep their shape during baking. Callets melt more smoothly, whereas chips work better when you want solid chunks in cookies.
Are callets the same as couverture chocolate?
Callets are couverture chocolate in drop form. Couverture is chocolate with a high amount of cocoa butter, so the word “callets” describes the shape, while “couverture” describes the type of chocolate.
Can I use callets instead of chocolate chips?
Yes, for melted uses like sauces and ganache. However, callets can make cookie dough spread and turn flat. Use chocolate chips if you want distinct chocolate pieces.
Do I need to temper callets before using them?
Not for every recipe. Tempering gives chocolate a glossy finish and a clean snap, which matters most for dipping and molding. For baking and sauces, you can simply melt the callets.
Can I eat chocolate callets as they are?
Yes. Callets are real chocolate, so you can eat them as they are or let them melt in your mouth. Valrhona says its chocolate drops can be enjoyed this way.
What are cocoa butter callets?
Cocoa butter callets are small buttons of pure cocoa butter, not chocolate. You can use them in recipes that need cocoa butter.
Final Thoughts
Chocolate callets are small drops of couverture chocolate that melt quickly and smoothly. They work best for ganache, dipping, molding, tempering, and hot chocolate. However, if you want chocolate chunks to hold their shape in cookies, use chocolate chips instead.
Ready to try real Belgian chocolate? Shop Barry Callebaut chocolate at E F Akberally & Co. and get it delivered to your door in Pakistan.