Baking Chocolate Guide: Callets, Chips, Blocks & Cocoa Powder

Chocolate is one of the most expensive ingredients in a pastry kitchen, so it pays to buy the right form for the job. This guide explains the difference between callets, chips, blocks, compound coatings and cocoa powder, with examples you can order in Canada.

Couverture vs compound

Couverture chocolate uses cocoa butter as its fat. It melts smoothly, can be tempered for snap and shine, and tastes the richest. Compound or “confectionery” coatings replace some or all cocoa butter with other fats. They set without tempering, which makes them practical for dipping and drizzling, but the flavour and mouthfeel are different. Easy-melt coatings fall in this second group.

Callets and drops

Callets are small couverture drops designed to weigh and melt quickly and evenly. They are the go-to form for ganache, mousse, tempering, moulding and enrobing. Beta Shop stocks Callebaut callets such as Intense Semi-Sweet and 70% Dark in 10 kg bags, and Belcolade white callets 31%, semi-sweet 55% and milk 34% in 1 kg bags and cases.

Chocolate chips and chunks

Bake-stable chips and chunks are made to hold their shape in the oven, which is what you want in cookies, muffins and loaf cakes. They are sold by count size (for example 1000ct or 4000ct, meaning roughly how many pieces per pound), so bigger numbers mean smaller chips. Callebaut semi-sweet, milk, white and dairy-free chips are available in bulk cases.

Blocks

Blocks are the most economical way to buy large quantities of couverture when you chop or melt in bulk, for example Callebaut 811 dark couverture blocks and Belcolade 56% dark blocks.

Cocoa powder

Dutch-processed (alkalized) cocoa is darker and milder, and works well in cakes and drinks. The fat content (for example 22–24%) affects richness. Natural cocoa is more acidic and reacts with baking soda. Follow your recipe, because swapping types can change rise and colour. See cocoa powder.

Reading cocoa percentages

The percentage is the total cocoa content (cocoa solids plus cocoa butter). Higher percentages taste more intense and less sweet. When you swap a 55% for a 70% in a ganache, expect a firmer set and adjust the cream.

Storage

• Store chocolate cool and dry, ideally around 12–20 °C, away from light and strong odours.
• Avoid the fridge for long-term storage; condensation can cause sugar bloom.
• Reseal opened bags tightly and rotate stock first-in, first-out.

Decorations and extras

Finish desserts with chocolate decorations such as shavings, blossoms and crispearls, and add flavour with nut pastes like pistachio and hazelnut paste.

Browse the full chocolate & cocoa range.