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14 Aug August 14, 2014

DECORATING TECHNIQUES from CALLEBAUT Chocolatier

Lynn Hawks 0 Chocolate 101

Love this demonstration from the kitchens of Callebaut showing quick decortaing techniques using PREMUM chocolate. They touch on a simple way to temper chocolate as well BUT the creative and unique decorating tps are stunning.

Callebaut is a FAVORED Premium chocolate in the Gourmet Candy Makers kitchen. It can easily be found online AMAZON.COM  and is often carried by restaurant supply stores that cater to bakers and restranteurs in their communities.

Expect to pay a premium for this super luscious REAL chocolate: $5.50-9.50 USD (per pound) but it is worth every penny! CLCK HERE FOR OUR AMAZON STORE. Callebaut comes in large, 11 pound slabs as well as in tiny morsals called “callets.” Callets or morsels are very easy to work with, uniform in size and quick to melt for tempering. 11 pound slabs are the same premium chocolate product and require time and a little muscle to break up for melting.

REMEMBER, when working with premium, REAL CHOCOLATE, tempering is required when used for dipping cookies, pretzels, nuts coating soft center ganache, cream centers or molding solid chocolate candies.

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