Candy Melts and baking chocolates
Valrhona and Callebaut couverture chocolates, pistoles and chips in professional format, colored Candy Melts, cocoa butters, and modeling chocolate: everything for ganaches, molded chocolates, drip cakes, and coatings.
Couvertures, pistoles, and chips
Valrhona chocolates cover the three families: Guanaja 70% for intense ganaches, Jivara 40% with caramel notes for milk mousses, Ivoire 35% for white desserts and colored glazes. Callebaut Callets offer quick melting and excellent value for regular production.
3 to 5 kg pistoles are suitable for lab volumes, while chips keep their shape when baked up to 200°C: ideal for cookies, brownies, and muffins.
Candy Melts, cocoa butters, and modeling chocolate
Candy Melts are colored discs made from vegetable oil that melt in the microwave without tempering and set in 5 to 10 minutes: perfect for cake pops, drip cakes, and coated cookies. Also find ready-to-use glazes for quick finishing.
Colored cocoa butters are sprayed on molds before pouring for multicolored chocolates. Modeling chocolate is sculpted like fondant and hardens when cooled, with a true chocolate taste.
Tempering: key temperatures
Dark chocolate: melting 50-55°C, cooling 28-29°C, working 31-32°C. Milk chocolate: melting 45-50°C, cooling 27-28°C, working 29-30°C. White chocolate: melting 40-45°C, cooling 26-27°C, working 28-29°C.
Successful tempering gives shine, a clean snap, and easy unmolding. Work with an accurate thermometer and never add water or aqueous flavoring to melted chocolate: it will seize into lumps.
Frequently asked questions
What is the difference between couverture and standard baking chocolate?
Couverture contains at least 31% cocoa butter, compared to 18 to 25% for standard chocolate: more fluid melting, superior shine, and a clean snap after tempering.
Can chocolate be replaced by Candy Melts?
For drip cakes, cake pops, and simple coatings, yes, without tempering. For molded chocolates, bars, and fine ganaches, prefer couverture chocolate.
Why does chocolate turn white?
A change in temperature or humidity causes cocoa butter or sugar to rise to the surface. The chocolate remains edible but loses its shine.
How to store chocolate?
Between 15 and 18°C, dry, away from odors and light, never in the refrigerator. Count 12 to 18 months for dark, 8 to 12 for milk, 6 to 8 for white.
