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Choosing right couverture
The perfect chocolate couverture does more than add flavour - it influences texture, appearance, workability, and the overall quality of your finished creation. To find the best match, consider two essential factors: application and fluidity.
Application
Different couvertures are formulated for different uses, whether you're enrobing pralines, creating smooth ganaches, baking pastries or decorating desserts.
Fluidity
Fluidity refers to how easily the chocolate flows when melted. This characteristic plays a crucial role in achieving the desired finish and texture.
By using filter options on our website you can narrow down the list by "Application" and "Fluidity level".
Understanding Fluidity
Fluidity determines how chocolate flows when melted.
Low fluidity - allows to make thicker coatings and richer textures.
Medium fluidity - its versatile performance is perfect for a wide range of applications.
High fluidity - ideal for thin coatings, delicate shells, and a smooth finish.
Callebaut uses drop markings to indicate the fluidity level of couverture. It ranges on a scale from 1 drop (Lowest Fluidity) to 5 drops (Highest Fluitity)
Most of our Callebaut couvertures feature a fluidity rating of 3 to 4 drops out of 5, making them exceptionally versatile and suitable for a wide range of applications.
More about fluidity in FAQ section below.
Choosing Chocolate for Moulding, Ganache and Baking
Selecting the right couverture helps achieve the best flavour, texture, and performance.
For Moulding look for highly fluid couvertures like: Silky Experience Ghana 40% or Velvet Experience Ecuador 39%.
For Ganache select products based on what you desire to achieve - flavour intensity, creaminess and texture or balance.
For Baking you should prioritize chocolate's taste profile and its cocoa intensity. Good choice would be Zestina Experience Tanzania 75%.
Choosing the right pack size
The ideal pack size helps you maintain freshness, reduce waste. Select a pack size based on your usage frequency and production volume.
400g - Trial, Seasonal & Small-Batch Production
Ideal for professionals testing new recipes, creating seasonal specials, or producing limited-edition chocolate creations. Its manageable size helps reduce waste and allows chefs to experiment before scaling production.
1kg - Professional Flexibility
Offers the perfect balance between convenience and professional performance. It is a popular choice for pastry chefs, artisan bakeries, and small chocolate businesses requiring premium Belgian chocolate without committing to larger stock quantities.
2.5kg - High-Volume Artisan Production
Designed for busy bakeries, pastry shops, and chocolatiers, the 2.5kg format provides excellent value while maintaining efficient inventory management. This size is widely used for regular production schedules and medium-volume operations.
10kg - Industrial and Large-Scale Production
Bulk formats are developed for manufacturers, large bakeries, industrial pastry facilities, and chocolate producers that require consistent supply and maximum efficiency.