Callebaut Callets - 54.5% Dark Chocolate
Belgian dark chocolate callets, 1 kg format, for ganaches, coating and molding.
These Callebaut dark chocolate callets contain 54.5% cocoa. Made in Belgium, they offer a balance of cocoa bitterness and sugar sweetness, suitable for professional use and home baking.
Features
- Cocoa
- 54,5 %
- Callet format
- 1 kg
- Origin
- Belgium
Usage tips
- Ganaches, homemade truffles and filled centers
- Coating pralines, biscuits and dried fruit
- Molding chocolate bars, mendiants and chocolate decorations
- Hot chocolate and pastry cream bases
Technical specifications
| Brand | Callebaut (Belgium) |
|---|---|
| Type | Dark couverture chocolate, 54.5% cocoa |
| Ingredients | Cocoa mass, sugar, cocoa butter, emulsifier (soy lecithin), natural vanilla flavor |
| Allergens | Soy (see ingredients in bold); may contain traces of milk |
| Format | 1 kg of callets |
Frequently asked questions
Your questions, our advice
This dark chocolate melted during shipping. Can I still use it?
Yes. A change in shape caused by heat does not affect the chocolate's taste or quality. Let it return to room temperature before remelting or tempering it.
How do I temper this 54.5% dark chocolate?
For dark chocolate, the callets are usually melted to around 45°C, cooled to 28 to 29°C, then brought back up to a working temperature of around 31 to 32°C before molding or coating.
What proportion of cream should I use for a ganache with these callets?
For a classic ganache with chocolate containing 54.5% cocoa, a typical starting point is equal parts heavy cream and chocolate, adjusted to the desired texture (firmer for a filling, softer for a glaze).
Additional resources
Discover the Callebaut collection or the Bakery selection.
Explore further
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free












