Cacao Barry & Callebaut, couverture chocolate
Callets, pistoles, and Mycryo, in dark, milk, and white chocolate, for tempering, coating, ganache, and molding.
Callebaut and Cacao Barry
The two brands in the Barry Callebaut group. Callebaut (Belgian) is the benchmark for versatile callets: 811 dark 54%, 823 milk 33%, W2 white 28%, used regularly in production.
Cacao Barry (French) focuses on origin chocolates (Zéphyr, Extra-Bitter Guayaquil, Ocoa, Alunga) and Mycryo, powdered cocoa butter for simplified tempering.
Choosing your fluidity and applications
Fluidity (drops on the packaging) guides the choice: high (4–5 drops) for coating and fine molding, standard (3 drops) for ganache, mousses, and tempering. Dark chocolate for coating and ganache, milk chocolate for bonbons, white chocolate as a base to color.
Frequently asked questions
What is the difference between Callebaut and Cacao Barry?
Same group. Callebaut is the Belgian side (versatile callets), Cacao Barry is the French side (origins, Mycryo).
What is fluidity?
The ability of melted chocolate to flow. More drops = more fluid (coating, molding).
What is Mycryo used for?
Pure powdered cocoa butter: simplified tempering (1% at 34°C) and cooking meat and vegetables.
How do you temper chocolate?
Dark 45–50 then 27 then 31–32°C; milk 45/26–27/29–30; white 45/25–26/28–29.
