Callebaut Chocolate Bundle- 3x1kg Milk Dark & White Couverture Chocolate Callets- Belgian Chocolate Chips for Baking- Combine Pack of Callebaut White Chocolate Callets, Dark & Milk Chocolate Callets

Great chocolate, tastes lovely. The triple pack is better value for money.

An excellent product to cook with. All the chocolates taste first rate, melt easily and are great to bake with.

Good quality! Very good taste! Amazing for cakes!

Very handy to buy a trio of white, dark and milk chocolate callets at a 'bundle' price. I've bought these callets before for my chocolateering exploits and always been really pleased with them - they don't need tempering to get a really good gloss on the finished product. They'll melt in a microwave nicely without clogging, and they're a lovely, very high quality chocolate. The callets are approximately 1cm diameter, and the easy open bags have an excellent inner seal, like plastic Velcro, to keep the contents fresh. The White chocolate has 28% minimum cocoa solids, a very nicely balanced creamy flavour without being over sweet or vanilla'ed. The Milk chocolate has a minimum of 33.6% cocoa solids with all of that lovely Belgian unctuousness. The Dark chocolate has a minimum of 54.5% cocoa solids so you get a real whack of rich chocolate without being sent reeling from an overdose. These callets are really versatile, will mould, enrobe, make fabbo choc chip brownies - anything you want, really. Just be careful you don't nibble at too many of them while you're watching Telly, or you'll run out, and have to be back here ordering again, because you've run out. Like me.

A good chocolate bundle,

Lovely products quick delivery

Right I know that my star rating will go against what I have to say but I think buying 3kg of chocolate and then having to make Easter novelties is enough to drive anyone insane and off chocolate for a long time. It looks to be really good quality, melts well, the packaging is informative and the three varieties are different enough to give a good selection. The white is quite sweet and vanilla tasting with a creamy stickiness; the milk seems quite caramelly, and the dark quite a soft entry into the world of dark chocolate i.e. if you don't like dark chocolate you will most probably like this one. Thinking about this realistically each bag is 1Kg therefore approximately the same as ten bars of chocolate, so you are getting 30 bars of high quality chocolate for approximately £30 (price paid April 2017, don't get upset if it goes up or down, the world is in flux) so that makes it really good value. Every year my husband metamorphoses into the Easter bunny (work with me on this) and visits a local chocolatier who knows what he's doing and has earned his reputation, however, by the time we have left the shop my Easter bunny has spent a ridiculous amount of money, namely heading towards three figures. He loves his family and feels beholdent to them so wants the best, but this year I thought I would try to cut costs and try something different by making things. I bought a couple of moulds through Amazon from Sweetly Does It - their moulds are very good and I'd recommend them. Everything arrived and I planned out the mission with military precision with the exception of one thing, one very critical important thing... Chocolate is a complex beast, a melted colloid of exotic fats,oils and solids that have to line up just so to get a beautiful shine and texture otherwise it looks rancid and mouldy (if it isn't it just looks unappetising) - in order to make everything line up you have to temper chocolate which means melting the chocolate to a certain temperature and then cooling it down to that magic point where it begins to crystallize into perfection and not a mess. Bittersweet/ dark chocolate 31C-32C (88F-90F) Milk chocolate 29C-30C (84F-86F) White chocolate 28C-29C (82F-84F) There is some variation on these guidelines and it's based on the amount of fats and cocoa in the product. If you intend to make chocolate properly you will need a proper digital thermometer - not a meat thermometer. In any case, my efforts weren't sufficiently tempered and although the moulds did their job of initially giving a good sheen to the bunnies and eggs, this very quickly dulled and a bloom appeared. The mould I'd chosen was something of a mistake in that it had significantly more rabbits than eggs and they resulted in a thicker end result HOWEVER even though they looked a bit horrible and definitely unprofessional - the eggs fared better not being quite as deep - there was one advantage to the bad tempered chocolate bunnies, namely if all the little crystals had lined up perfectly it would have created a dense hard chunky jawbreaker whereas my mistake led to a softer almost Cadbury's Wispa texture but with the flavours of Belgian chocolate. Having discovered this and then realising that I still had well over 2Kg of chocolate left and that Easter was fast approaching I decided that the bunnies weren't the best option and combined the Callebaut chocolate with edible shimmer on the mould, 24kt gold leaf (yes the edible type), some chocolate shavings to create confetti or stracciatella) and tried to create what I could to salvage the looming disaster. The rabbits were decorated with sugar decoration carrots and stars - it hid the worst, but the bloom developed afterwards so I'm not going to give them as gifts. I did make 4 more bunnies by thoroughly coating the mould with gold shimmer and then using a single chocolate type cooled down and they seem to have turned out better. One thing, this whole episode has taught me is that it's not an easy task. It takes years to become anywhere near good, I really don't like the smell of chocolate (don't kill me for this please!) and owning 3Kg of chocolate and being forced to do something creative with it in a short time frame is fantastic for dieting - some people have commented on how they like to snack on the callets? I got over that after about 3 handfuls. I did notice that the various bags did seem to have a very long shelf life so even though currently my aversion to chocolate may be extreme, it may have worn off by next week, month or possibly year and I could go back to the half used bags with their fantastic plastic velcro-like seals and then reintroduce them into my diet. I read another review about someone using a bag and a half - i.e. 1.5Kg of chocolate to cover a cake - you have to salute anyone who can do that, it would kill me. All I can say you have to REALLY REALLY REALLY like chocolate to want to work with it or become a taster; if a job ever comes up for chocolate taster and you want it, I'll write you a reference, I really don't want that job - no thanks!

This chocolate is the best I’ve tried, melts well, lovely sheen when melted, smooth to use and the taste is nice and rich, very expensive but very good quality, well worth it

Idéal pour faire du chocolat chaud. Très pratique car il faut juste les faire fondre dans la tasse de lait chaud.

Desde hace años solo compro este chocolate para postres. Es de muy buena calidad y sabor y en los paquetes se conserva bien (tienen un autocierre muy potente). El paquete llegó rápido y en muy buen estado.

Parfait conforme

Diese Kuvertüre/Schokolade verwende ich schon einige Jahre. Die Callets schmelzen schön schnell und die Schokolade lässt sich gut verarbeiten. Sie ist vielseitig verwendbar: Pralinen, Kuchen, Ganache usw. Die Schokolade verwende ich auch zur Eisherstellung; einfach nur köstlich! Die Verpackung ist leicht zu öffnen und wieder dauerhaft zu verschließen. Den Preis bezahle ich gerne für diese top Qualität. Für mich gibt es nichts besseres.