This is how liquid chocolate turns into Callebaut's iconic blocks and callets: https://bit.ly/3vD4fdv | Callebaut
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This method and temperature works with Ruby/Gold and White Callebaut Chocolate Begin with 45 Secs then stir until all combined Another 20 secs then stir for 2 mins minimum Lastly 5 to 10 secs and stir again until all melted Do not allow it to go above 29.5C once all the callets have melted Dont forget to visit my website for my amazon shop and other recipes and tutorials www.jinnystutorials.com Jinny xxxx | Jinny's Cakes Bakes & Decorates
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How to temper chocolate with Callets™ : Seeding Method
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I just finished tempering Callebaut 811 using the seeding method, and it worked beautifully! 🍫✨ Here’s the exact process I followed: ✔️ Heated the chocolate to 47°C ✔️ Added one-third extra chocolate to seed it and cool it down ✔️ Brought the temperature right down to 27°C ✔️ Gently warmed it back up to 32.5°C using a heat gun in 5–7 second bursts Perfect shine, perfect snap, and no streaks — exactly what you want from well-tempered chocolate 🤌🍫 If you struggle with tempering, give this metho
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