Cake Balls with Callebaut chocolate
I have an order for 850 cake balls. In the past I have used chocolate candy melt from the Bulk store. However I was offered a great deal on Callebaut chocolate wafers so I bought them. Please tell me that this chocolate will work on Cake Balls. Specifically dipping and hardening.
Best Answer
Notwithstanding my comment (never heard of "Callabraut", I hope it's just a misspelling and not some knock-off brand), if what you've bought is actually Callebaut wafers, then it's couverture and therefore already tempered, and works perfectly well as a shell. I've used Callebaut/Cacao Barry, Valrhona, Felchlin, and others, and they all form solid and much tastier coatings than the compound/coating/"candy" chocolate, provided that they are handled correctly (not overheated, seed wafers added, etc.)
Couverture contains about 35% cocoa butter whereas compound chocolate uses vegetable oil; that's why compound chocolate is cheaper and also slightly more heat-resistant in untempered form. Tempered couverture (which is almost all couverture) will actually come out firmer and shinier than compound chocolate.
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Can you use Callebaut chocolate for cake pops?
You don't have to temper Ice Chocolate! Just melt at 45\xb0C \u2013 No tempering needed \u2022 Keep warm during service to prevent the chocolate from thickening. Perfect to dip cake pops in.How do you dip cake balls without them falling apart?
Hardened candy coating acts as glue so it can be very helpful in preventing your cake pops from falling off the sticks. Before inserting your sticks into your chilled cake balls, dip the end of each stick into candy coating. I suggest inserting the stick about half way into the cake ball.Can cake balls be made ahead of time?
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