Callebaut® Dark Chocolate Callets – Recipe N° 811 | 2.5 kg

Belgian dark chocolate with 54.5% cocoa, a rich cocoa flavour and subtle fruity notes | Convenient chocolate callets | Medium fluidity

Looking for premium Belgian dark chocolate for chocolate toppings, filled chocolates, desserts and professional chocolate creations? With Callebaut® Dark Chocolate Callets Recipe N° 811 – 2.5 kg, you are choosing a versatile dark chocolate with a rich, balanced cocoa flavour and refined fruity notes.

This well-known dark chocolate from Callebaut®'s Finest Belgian Chocolate range contains at least 54.5% cocoa solids. Its distinctive flavour profile combines rich roasted cocoa notes with a pleasant balance of sweetness and the gentle bitterness of dark chocolate.

Recipe N° 811 is a popular choice among chocolatiers, pastry chefs, bakers and catering professionals. Thanks to its medium fluidity, the chocolate is suitable for a wide range of applications, from drizzling over waffles and coating fruit to making filled chocolates, chocolate bars, ganache, mousse and other desserts.

The chocolate comes in the form of small callets, also known as chocolate drops. Their convenient shape makes it easy to weigh, portion, melt evenly and work with the chocolate.

With a generous 2.5 kg pack, you have a practical quantity of dark chocolate for regular use and larger batches. Ideal for chocolatiers, bakeries, ice cream parlours, food trucks, catering businesses and enthusiastic home bakers.

Key Benefits

• Authentic Belgian dark chocolate: produced by the renowned chocolate brand Callebaut®.

• Recipe N° 811: a well-known and versatile dark chocolate recipe.

• At least 54.5% cocoa solids: for a rich, distinctive cocoa flavour.

• Subtle fruity notes: add extra depth to the flavour profile.

• Balanced flavour: a pleasant combination of roasted cocoa, sweetness and gentle bitterness.

• Medium fluidity: suitable for a wide range of preparations and processing techniques.

• Convenient chocolate callets: easy to weigh, portion and melt evenly.

• Ideal as a chocolate topping: delicious on waffles, crêpes, poffertjes, ice cream and fruit.

• Versatile for chocolate making: suitable for filled chocolates, pralines, chocolate bars, truffles and decorations.

• Also suitable for desserts and chocolate drinks: perfect for ganache, mousse, glazes and hot chocolate.

• Generous 2.5 kg pack: practical for regular use and larger quantities.

Callebaut® – Belgian Chocolate with a Rich Heritage

Callebaut® is a renowned Belgian chocolate brand with a long history in the professional chocolate industry.

The brand is known for its extensive range of chocolates for chocolatiers, pastry chefs, bakers and other professionals who demand excellent flavour, quality and reliable workability.

Callebaut® Finest Belgian Chocolate is valued for its distinctive flavour profiles and wide variety of applications.

One of its best-known dark chocolate varieties is Recipe N° 811. This chocolate has a rich cocoa flavour with subtle fruity notes and, thanks to its medium fluidity, is suitable for both traditional chocolate creations and modern desserts and creative toppings.

Applications

Waffles on Sticks, Bubble Waffles, Liège Waffles, Brussels Waffles, Stroopwafels, Crêpes and Poffertjes

Melted dark chocolate makes a delicious addition to almost every type of waffle and other sweet baked goods.

Use Callebaut® Dark Chocolate Callets Recipe N° 811 as a topping for:

• Waffles on sticks and waffle lollies.

• Bubble waffles and other filled waffles.

• Liège sugar waffles.

• Brussels waffles.

• Traditional Dutch stroopwafels.

• French crêpes.

• Dutch poffertjes.

• Pancakes and other sweet baked goods.

• Biscuits and small pastries.

The melted chocolate can be used for drizzling, glazing, coating or decorating products.

Combine its rich dark chocolate flavour with strawberries, bananas, nuts, biscuit crumbs or other toppings for an attractive and delicious presentation.

Fruit Sticks, Strawberries and Other Fruits

Dark chocolate and fresh fruit make a particularly delicious combination.

The rich cocoa flavour of Recipe N° 811 pairs beautifully with both fresh, tangy and sweet fruits.

Use the chocolate for:

• Strawberries coated in dark chocolate.

• Bananas on sticks.

• Fruit sticks with a selection of fruits.

• Apple slices with chocolate.

• Fruit skewers for dessert buffets.

• Chocolate decorations for fruit platters.

The chocolate can be used as a topping, coating or decoration.

For a firm chocolate coating with an attractive shine, it is important to melt the chocolate correctly and temper it when required.

American-Style Ice Cream, Gelato, Soft Serve and Sorbets

Melted dark chocolate can add a rich, distinctive chocolate flavour to a wide variety of ice cream desserts.

Use the chocolate as:

• A chocolate topping for American-style ice cream.

• A garnish for gelato.

• A chocolate decoration for soft serve ice cream.

• A flavour ingredient in ice cream desserts.

• A chocolate accent for sorbets and fruit desserts.

The rich flavour of dark chocolate pairs particularly well with vanilla, strawberry, raspberry, banana, caramel, coffee and nuts.

Chocolate Fountains

Thanks to its medium fluidity, Callebaut® Recipe N° 811 can also be used in chocolate fountains.

A chocolate fountain offers an attractive way for guests to coat their own fruit, marshmallows, waffles and other treats in dark chocolate.

Use the chocolate with:

• Fresh strawberries.

• Bananas.

• Grapes and other suitable fruits.

• Marshmallows.

• Pieces of waffle.

• Biscuits and other sweet treats.

Please note: the required fluidity depends on the type of chocolate fountain and the operating conditions. Always follow the chocolate fountain manufacturer's instructions. Depending on the appliance, the chocolate's fluidity may need to be adjusted.

Cakes, Desserts, Bavarois, Custard, Quark, Ganache and Chocolate Mousse

Callebaut® Dark Chocolate Callets are particularly suitable for a wide variety of patisserie and dessert preparations.

Use the chocolate for:

• Dark chocolate ganache.

• Dark chocolate mousse.

• Bavarois and other light desserts.

• Chocolate glaze.

• Chocolate fillings for cakes and pastries.

• Chocolate decorations for desserts.

• Adding chocolate flavour to custard and other dessert creams.

• Quark desserts with dark chocolate.

• Individual desserts served in glasses.

• Chocolate layers and decorations on cakes and pastries.

Depending on the recipe, the chocolate can be used for toppings, garnishes, fillings, glazes and flavouring.

Chocolates, Pralines, Chocolate Bars, Truffles and Chocolate Decorations

Recipe N° 811 also offers numerous possibilities for professional chocolatiers.

The chocolate is suitable for:

• Making filled chocolates and pralines.

• Moulding dark chocolate bars.

• Chocolate coatings.

• Dark chocolate truffles.

• Chocolate clusters with nuts or dried fruit.

• Chocolate mendiants with various toppings.

• Ganache fillings.

• Chocolate spreads.

• Hollow chocolate figures.

• Piped chocolate decorations.

• Chocolate coatings and other decorative applications.

For preparations where the chocolate needs to set with an attractive finish, such as chocolate bars, filled chocolates and thin chocolate coatings, correct tempering is important.

This helps the chocolate develop an attractive shine, a firm texture and a satisfying snap.

Hot Chocolate and Chocolate Drinks

Callebaut® Dark Chocolate Callets can also be used to prepare delicious hot chocolate made with real Belgian dark chocolate.

Gently melt the chocolate into warm milk or another suitable drink base, stirring until the mixture is smooth.

Adjust the amount of chocolate to achieve your preferred flavour intensity.

The rich cocoa flavour of Recipe N° 811 is particularly suitable for chocolate drinks where a deeper, more intense chocolate taste is desired.

Why Choose Callebaut® Dark Chocolate Callets Recipe N° 811?

Not every type of chocolate is equally suitable for professional use.

When preparing chocolate toppings, filled chocolates, desserts and decorations, flavour, fluidity and melting characteristics all play an important role.

Callebaut® Recipe N° 811 combines a balanced dark chocolate flavour with versatile medium fluidity.

The small callets also make accurate portioning and even melting straightforward.

This offers several practical advantages:

• Easy portioning: weigh out exactly the amount of chocolate required.

• Even melting: the small chocolate drops are easy to work with.

• Versatile fluidity: suitable for various chocolate preparations.

• Distinctive dark chocolate flavour: delicious with waffles, fruit, ice cream and desserts.

• Suitable for decorative work: ideal for toppings, coatings and chocolate decorations.

• Also suitable for chocolate making: practical for filled chocolates, pralines, truffles and chocolate bars.

Whether you work in a professional patisserie, an ice cream parlour, a food truck or your own kitchen, this dark chocolate provides a versatile base for a wide range of sweet creations.

Usage and Preparation Advice

Callebaut® Dark Chocolate Callets Recipe N° 811 are supplied in a generous 2.5 kg pack.

The small callet shape makes it easy to weigh out the desired quantity of chocolate, even when regularly working with larger amounts.

Melt the chocolate gently using a suitable method, such as a bain-marie or professional chocolate-melting equipment.

Avoid overheating and make sure that no water or condensation comes into contact with the melted chocolate. Moisture can adversely affect the chocolate's texture and workability.

Stir the chocolate regularly while melting to ensure an even consistency.

For applications such as chocolate bars, filled chocolates, pralines and chocolate coatings where an attractive shine and firm texture are important, the chocolate should be tempered correctly.

When using a chocolate fountain, follow the recommended settings and fluidity requirements for the particular appliance.

Ingredients and Allergens

Ingredients: cocoa mass, sugar, cocoa butter, emulsifier: lecithins (SOYA), natural vanilla flavouring.

Cocoa content: 54.5% minimum.

Allergens: contains soya. May contain milk.

Nutritional Values per 100 g

Storage Advice

Store the chocolate at a temperature of 12–20°C.

Choose a clean, dry and odour-free environment, with a maximum relative humidity of 70%.

Protect the chocolate from direct sunlight, significant temperature fluctuations and moisture.

Reseal the packaging carefully after opening to help preserve the chocolate's quality and flavour.