Dipping Cakepops in Callebaut Callets
I just received my Revolation machine and will be tempering my Callebaut callets in them tonight.
I will be using it mostly for dipping cakepops. I roll them and stick them in the freezer for just a few minutes and then dip them in the chocolate.
I had previously tempered the chocolate in the microwave without using a thermometer and the chocolate came out dull and definitely soft and pliable.
I am using Callebaut Belgian White and Dark Chocolate Callets. Did I get the right chocolate for this kind of confection?
Will the chocolate eventually harden after dipping and become less tacky? (I place my pops in cello bags)?
Best Answer
Based on your comments, you probably didn't temper the chocolate correctly the first time. Tempering chocolate can be a really delicate thing and being off by several degrees can affect whether the chocolate is tempered well.
Because your chocolate wasn't tempered correctly, it would not have harden completely. The chocolate's cocoa butter is composed of glycerides of fatty acids that needs to solidify at a certain temperature to ensure a stable formation. It is this stable formation that makes the chocolate firm(non-tacky) and shiny.
Here is a guide to tempering chocolate using a microwave and a thermometer: http://chocomap.com/chocolate-making-tempering.php
I have taken a look at the chocolate you have bought and there should be no reason why it shouldn't temper correctly. Your new Revolation will melt your chocolate at a very precise temperature so your chocolate should come out tempered. It will be shiny and firm.
Pictures about "Dipping Cakepops in Callebaut Callets"
How do you use Callebaut callets?
Pour a small amout of Callets\u2122 into a plastic or glass bowl. Place the bowl in a microwave and melt the Callets\u2122 at 800-1,000 W. Take the Callets\u2122 out of the microwave every 15 to 20 seconds and stir well to make sure that the heat is distributed evenly throughout and to keep the Callets\u2122 from burning.Can you use Callebaut callets in cookies?
Once you use these deliciously beautiful chocolate callets in your recipes, we guarantee that you will never settle for less again. Use them in your pastry creations, bakery treats and as a finishing touch to your desserts \u2013 or just nibble on them for a sensually smooth, silky gourmet snack.Can you eat Callebaut callets?
This is an o.k. dark chocolate suitable for cooking and can be eaten as it is if you like it a bit bitter.Are Callebaut callets already tempered?
Although most couverture (cooking chocolate) is already pre-tempered, the Belgian chocolatier Callebaut being a notable example, melting the chocolate will destroy the tempered state of the chocolate and re-tempering will be necessary if retaining that surface finish is important to you.Perfect Cake Pop Coating \u0026 Dipping | Cake Decorating Tutorial with Kris Galicia-Brown
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