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what to do with callebaut 'chips'?

lilaki Aug 19, 2009 10:20 AM

hi chowhounders,

i bought a bunch of callebaut bittersweet chocolate 'chips' at the bulk store the other day. they're great for eating straight out of the jar! they're a bit bigger than regular chocolate chips - slightly flatter and larger in diameter. they are MUCH smoother tasting as well.

however, i had intended to try them out in recipes calling for chocolate chips/chunks. but i realized something that has made me a bit hesitant. if i want to throw them into a chocolate chip cookie recipe, do you think they'll melt? i'm worried that these 'chips' won't hold their shape. is it possible that they're meant for melting purposes only?


  1. paulj Aug 19, 2009 11:46 AM

    I think I know what you are talking about, though I got mine from a crash-and-dent shelf. So far I just nibble at them. But they probably are sold in bulk for use by confectioners etc, and most likely will be melted. Mine were labeled as semisweet.

    1. Fritter Aug 19, 2009 12:10 PM

      They work fine in cookies. All chocolate melts when you make cookies. It will set back up as your cookies cool. This is the same chocolate as the bars . You can use them to make truffles or for any other recipe you would use the same type of chocolate in.

      2 Replies
      1. re: Fritter
        lilaki Aug 19, 2009 12:35 PM

        hi fritter,

        thanks for the info.

        i guess i'm just worried b/c i thought 'regular' chocolate chips have some kind of additive so that they stay chip-shaped...

        1. re: lilaki
          Fritter Aug 19, 2009 02:20 PM

          I can tell you I have used Callebaut nibs in cookies in the past and they worked fine. Will it really matter if they are not in the exact same shape once your cookies cool? Chocolate chunks are sorta free form any how.
          Give em a try. They taste a lot better than "regular" chips IMO. ;)

      2. z
        ziggylu Aug 19, 2009 02:25 PM

        I buy these from King Arthur. I use them anywhere I'd use a chocolate chip. They really take a cookie to the next level. My husband won't let me make cookes with Nestle anymore if I"m out of the Callebaut(I'm in AZ so can't get these shipped to me in the hot months...)

        1. ipsedixit Aug 19, 2009 02:40 PM

          Throw them in pancakes.

          I also use them sometimes to "spike" my hot chocolate.

          1 Reply
          1. re: ipsedixit
            paulj Aug 19, 2009 06:52 PM

            Jose Andres (Spanish chef) uses olive oil in his chocolate pancakes.

          2. kattyeyes Aug 19, 2009 06:56 PM

            I have broken chunks of Callebaut and recently melted one in the microwave. It makes excellent chocolate drizzle over anything! I drizzled over krisrishere's almond squares. As if they weren't fabulous to begin with, the chocolate drizzle took 'me straight over the top!

            Got strawberries? Dip 'em!

            1. souschef Aug 19, 2009 08:07 PM

              Those "chips" are actually called "callets", and they are meant specifically for melting (you are not supposed to use normal chocolate chips for melting; you are supposed to use them just for cookies). I have used them in cookies with no problem.

              I used to special order 5Kg blocks of Callebaut until I discovered callets - much easier to work with as chopping those blocks is hard work !

              1. mnosyne Aug 19, 2009 08:25 PM

                I use them to top English toffee. They melt beautifully and form a nice glossy coating.

                1 Reply
                1. re: mnosyne
                  kattyeyes Aug 19, 2009 08:27 PM

                  Agree on your 2nd sentence 100 percent--they DO melt beautifully and are exceptionally glossy. Yum, yum, yum!

                2. l
                  lilaki Aug 20, 2009 06:03 AM

                  hi all,

                  thanks so much for all of the tips.

                  to be honest, we don't have many of the 'callets' left ... they're so good to just eat straight out of the jar.

                  interestingly, we did a taste test between the callets and regular chocolate chips (chipits, i think). the chips were absoultely disgusting! i'm horrified that we didn't start using callets sooner!! :)

                  4 Replies
                  1. re: lilaki
                    Fritter Aug 20, 2009 06:35 AM

                    Callebaut is by far one of my favorite chocolates to work with. Nibs or callets are much easier to work with for most than the 5Kg blocks. Many stores in my area do sell 1# chunks from a 5 Kg block. When you compare to "regular" chips bear in mind that callets are available several ways. Milk (31%), Bittersweet (56%), Extra Bittersweet (70%), semi-sweet (53%), un-sweetned etc. Not that "regular" chips can really compare to any Callebaut product.

                    1. re: lilaki
                      foodie_guru Aug 20, 2009 07:46 AM

                      Actually my local Bulk Barn has Callebaut Bittersweet chips and callets. I buy the chips and use them as any other chips. They are far superior to any of the regular chips you can purchase. And on another note, accidentally bought "Chipits" big bag last summer, forgot about them in my trunk (very hot) and they really didn't even melt out of shape.

                      1. re: foodie_guru
                        lilaki Aug 20, 2009 07:51 AM

                        hi foodie_guru,

                        i bought my callebaut callets at my local bulk barn too! i LOVE bulk barn!

                        and i did the same with a bag of chipits ... which is what freaks me out about using 'regular' chocolate chips anymore! that just seems wrong!!

                        1. re: lilaki
                          foodie_guru Aug 20, 2009 08:14 AM

                          I agree, love bulk barn too, and I haven't bought Chipits since :)

                    2. wekick Aug 20, 2009 08:56 AM

                      I heat 8 oz cream plus 12 oz chocolate to make a ganache. I use it on top of my grandmother's chocolate cake. I did this with the callebaut milk chocolate and added black walnuts for my Dad's 83rd birthday. He gets the same cake every year but he thought it was the best yet-and it was!

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