Cacao Barry & Callebaut, couverture chocolate
Callets, pistoles, and Mycryo, in dark, milk, and white, for tempering, coating, ganache, and molding.
Callebaut and Cacao Barry
The two houses of the Barry Callebaut group. Callebaut (Belgian) is the reference for versatile callets: 811 dark 54%, 823 milk 33%, W2 white 28%, regular in production.
Cacao Barry (French) focuses on origin chocolates (Zéphyr, Extra-Bitter Guayaquil, Ocoa, Alunga) and Mycryo, cocoa butter powder for simplified tempering.
Choosing your fluidity and uses
The fluidity (drops on the packaging) guides the choice: high (4-5 drops) for coating and fine molding, standard (3 drops) for ganache, mousses, and tempering. Dark for coating and ganache, milk for bonbons, white as a base for coloring.
Frequently asked questions
Difference between Callebaut / Cacao Barry?
Same group. Callebaut = Belgian side (versatile callets), Cacao Barry = French side (origins, Mycryo).
What is fluidity?
The ability of melted chocolate to flow. More drops = more fluid (coating, molding).
What is Mycryo for?
Pure cocoa butter powder: simplified tempering (1% at 34°C) and cooking of meats and vegetables.
How to temper?
Dark 45-50 then 27 then 31-32°C; milk 45/26-27/29-30; white 45/25-26/28-29.
