Can we eat these Callets directly, as in the trail-mix? Or they are only intended for baking and too bitter on it's own, though they are sweetened?

Absolutely! The best tasting chocolate I have ever had! Giving the price and quality, I wouldn’t use it in trail mix. It is best for candy making or a ganache!

Can I use this for making chocolate cake?

I have only used it for the ganache (filling between layers of cake and topping) for chocolate cake but not the cake itself. I usually use Dutch cocoa powder for the cake.

What is the difference between these callets and the "Barry Callebaut" chips/chunks here on Amazon?

I'm not sure I know the full answer, but here goes: "Callebaut" was originally established in Belgium in the mid 1800s, while "Cacao Barry" was established in France, also in the mid-1800s. The two companies merged in the mid 1990s, which created the Barry Callebaut name, yet they maintained distinctions in their product line. Both chocolate makers produce couverture chocolate, meaning that they make chocolate with genuine cocoa butter, which must be tempered. While more intricate to work with than compound chocolate, chocolate w/cocoa butter (i.e., tempered chocolate) produces superior results. I've used the Callebaut 815 (not so much the 811 yet), and it's a wonderfully blended semi-sweet chocolate. It molds well and enrobes well. I have NOT used the Barry Callebaut line (which seems to appear as the original name of Cacao Barry - not sure why), but I have to believe that you'd would get similar results. Experts from The Chocolate Life, a well known free information source and bulletin board for all things chocolate, suggest that the flavor profiles between the two are similar. I don't know if I've answered your question, but I hope this helps!

What precautions are used for shipping and delivery considering summer temperatures?

During summer months we ship chocolate only via FedEx Overnight. Ice/gel packs will be added as well, to keep the chocolate cold and to protect it in transit.

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🍫 Elevate your creations with Belgium’s finest semisweet chocolate magic!

CHEF APPROVED QUALITY - Trusted worldwide for flawless pastry, mousse, and confectionery results
BALANCED FLAVOR PROFILE - Smooth, well-rounded taste with subtle natural bourbon vanilla notes
MASTER THE ART OF BAKING - Versatile semisweet callets perfect for ganaches, enrobing, and molding
PURE BELGIAN CRAFTSMANSHIP - Whole bean roasting locks in deep, complex cocoa flavors
EFFORTLESS MELTING MEASURING - Glossy callets designed for easy weighing and consistent fluidity

Callebaut Couverture Cacao Dark Baking Chocolate Callets (54.5% cacao) come in a convenient 2-pack of 5.5 lbs each, crafted in Belgium using whole bean roasting for intense, balanced flavor. Ideal for professional and home bakers alike, these smooth, fluid callets feature natural bourbon vanilla and 100% pure cocoa butter, making them perfect for ganaches, enrobing, molding, and a wide range of gourmet applications.

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€ 421.26

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Package Dimensions	22.5 x 21.49 x 21.41 cm; 2.49 kg
Manufacturer reference	1-132
Allergen Information	Milk
Units	176.0 Grams
Brand	Callebaut
Cuisine	European
Format	Callets
Special Feature	natural
Manufacturer	Callebaut

CallebautCouverture Cacao Dark Baking Belgian Semisweet Chocolate Callets 2 pack. 54.5% Cacao. Recipe N811. (5.5 Lbs x 2; 5 kg)

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