Every chocolate shop is characterized by the creativity of its chocolatier. The quality of the chocolate and the ingredients of your signature recipes are essential to ensuring your success.
Clients come to your chocolate shop to discover your creations. Your chocolates are chosen based on their cocoa and cocoa butter content, and composition. Couverture chocolate contains at least 35% cocoa butter, making it ideal as a coating.
Tempering, also called pre-crystallization, delivers a finished product that’s hard, crunchy and shiny, by bringing the chocolate to three different temperatures. This technique can be achieved through glazing on a cold marble or granite surface, in the microwave, by adding cocoa butter, by adding unmelted chocolate beforehand, or with the help of a tempering machine.
Discover MycryoTM powdered cocoa butter, a product that’s unique and versatile.
The array of textures, the presentation and the balance of flavours are the three pillars of expertise for chocolatiers. Experiment with different professional techniques –creams, fudge, mousse, croustillants, and ganache – to bring out your expertise.
The combination of these techniques reflected in your creations is appreciated and recognized by your clients. They see the difference
Prepare your chocolate offers and recipes for this new season.
Chocolate is the expression of your art and a delight for gourmets. We want to know more: what are the kind of chocolates? What is tempering? What are the different chocolate working techniques and the appropriate equipment?
Download Chocolate Maker Catalogue
The Callebaut company, in partnership with the Cocoa Horizon Foundation, created an exclusive program guaranteeing sustainable and responsible agriculture to protect and safeguard the business, starting with the Ivory Coast, Ghana, and Tanzania: