I have an order for 850 cake balls. In the past I have used chocolate candy melt from the Bulk store. However I was offered a great deal on Callebaut chocolate wafers so I bought them. Please tell me that this chocolate will work on Cake Balls. Specifically dipping and hardening.

  • Can you please expand on what you need the chocolate to do with your cake balls? – KatieK Aug 27 '12 at 18:43

Notwithstanding my comment (never heard of "Callabraut", I hope it's just a misspelling and not some knock-off brand), if what you've bought is actually Callebaut wafers, then it's couverture and therefore already tempered, and works perfectly well as a shell. I've used Callebaut/Cacao Barry, Valrhona, Felchlin, and others, and they all form solid and much tastier coatings than the compound/coating/"candy" chocolate, provided that they are handled correctly (not overheated, seed wafers added, etc.)

Couverture contains about 35% cocoa butter whereas compound chocolate uses vegetable oil; that's why compound chocolate is cheaper and also slightly more heat-resistant in untempered form. Tempered couverture (which is almost all couverture) will actually come out firmer and shinier than compound chocolate.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.