Chocolate Couverture Callets

Ideal for recipe testing, tasting panels, limited seasonal runs, training and R&D.

Small batches, specials, dessert stations, and rotating pastry cases.

The workhorse size for daily production in bakeries and cafés.

Bulk for high‑volume lines, central kitchens and manufacturers.

Standard shells & tablets: choose 3‑drop for dependable flow and clean unmoulding.

Large hollow figures: use 2‑drop to achieve the shell in one coat with fewer passes. 

For thin, even coatings, higher fluidity generally yields thinner shells; within our 1–3 range, pick 3‑drop and fine‑tune technique (working temp, vibration, excess run‑off) to keep layers slim.

Mousses, creams, bavarois: 3‑drop blends smoothly and sets cleanly.

Flavoring creams or bases without over‑loosening: 1‑drop.

Aim for a crisp break and controlled flow: choose 3‑drop; pre‑cool products and allow efficient run‑off to avoid heavy shells.

(Higher fluidity generally makes thinner coatings; with 1–3 drops, technique matters.)