A mix of pure, natural delights – milk chocolate and honey.
Honey Callets™ combine Callebaut®'s traditionally crafted milk chocolate with a dash of natural honey. The result is an irresistible chocolate with a milky, creamy and caramelly taste, a very pleasant sweetness and pronounced flavour notes of honey.
You can use Honey Callets™ for the same wide variety of applications as our traditional chocolates. A few examples: moulding or enrobing confectionery, or flavouring ganaches, fillings, pastry cremes, ice cream, mousses and drinks. Melting, tempering and cooling work in exactly the same way as our classic milk chocolates. Just unleash your creativity. The taste buds of your customers will follow.
A fusion of dark chocolate, white chocolate and cappuccino.
This delicious chocolate has everything to surprise. With flavours that combine creaminess with roasted cocoa and coffee notes and a slight hint of sweetness to round it off, you have a perfect base to flavour mousses, cremeux, drinks and so much more. Flavoured Callets™ Cappuccino work wonders in ganaches too.
They have a standard fluidity and can be processed like you would do with any regular milk chocolate.Melting, tempering, moulding, enrobing, etc. work in exactly the same way. And as to pairings, you can combine it with expressive and slightly acid fruit flavours like raspberry, strawberry, lemon zest and so much more. Enjoy the ride!
POWERFUL POINTS
Good absorption in water
Very good elasticity and dough strength
Ideal for slow curing (refrigerated)
Ideal for producing dough to be baked in both wood-fired (high temperature) and conventional ovens
Very good appearance and taste of the finished product
Also ideal for preparations requiring the use of leaven
BENEFITS FOR THE PROFESSIONAL
Easy to use
Cost saving (good absorption in water)
Stability in the production process
POWERFUL POINTS
Suitable for production lines and handmade use
High fat resistance
Wide range of uses
Ideal for Italian and American-style pizza production
BENEFITS FOR THE PROFESSIONAL
Cost savings due to its wide use
Stability of the final product produced
