Callebaut couverture--what do you think?

[TrishCT]

Steve and others...

What do you think of Callebaut couveture?

[Steve Klc]

I've never, ever, liked it Trish--at least the standard formulations which are carried all over the country. Jacques Torres told me once that he tasted some excellent formulations at their main plant when he visited, and that they are capable of blending some superior couvertures--but I've never tasted them.

The Callebaut stuff that's available to most pastry chefs in the distribution channels--with numbers like 811 or 835--is also the stuff that gets broken up and sold bulk-retail to supermarket shoppers--is lowest common denominator stuff--not quite dreck but close. When I first started in pastry, before Callebaut subsumed Cacao Barry--I always thought Cacao Barry tasted and performed much better for the money. For its fairly cheap price point, Callebaut is too thick for a supposed "couverture," it doesn't melt as well as it should, is pasty, dull and somewhat burnt. I'd compare against the Cacao Noel and E. Guittard lines--which I find comparably-priced, much more fluid, flavorful and interesting.

The main thing Callebaut has going for it is inertia--it has become a huge conglomerate, its Callebaut brand has been in wide distribution for a long time and it was most likely the first chocolate a chef or pastry chef or cookbook writer used. Old habits die hard.

[Alex]

I've never, ever, liked it Trish--at least the standard formulations which are carried all over the country.  Jacques Torres told me once that he tasted some excellent formulations at their main plant when he visited, and that they are capable of blending some superior couvertures--but I've never tasted them.

The Callebaut stuff that's available to most pastry chefs in the distribution channels--with numbers like 811 or 835--is also the stuff that gets broken up and sold bulk-retail to supermarket shoppers--is lowest common denominator stuff--not quite dreck but close.  When I first started in pastry, before Callebaut subsumed Cacao Barry--I always thought Cacao Barry tasted and performed much better for the money.  For its fairly cheap price point, Callebaut is too thick for a supposed "couverture," it doesn't melt as well as it should, is pasty, dull and somewhat burnt.  I'd compare against the Cacao Noel and E. Guittard lines--which I find comparably-priced, much more fluid, flavorful and interesting.

The main thing Callebaut has going for it is inertia--it has become a huge conglomerate, its Callebaut brand has been in wide distribution for a long time and it was most likely the first chocolate a chef or pastry chef or cookbook writer used.  Old habits die hard.

I guess that's why Gourmail charges $39.95 for 5kg of Callebaut or Cacao Barry vs. ~3 kg of Valrhona or El Rey.

[kthull]

I agree wholeheartedly. I bought the 5kg block of 70% and no matter how gently I tried to melt it, the fat ALWAYS separated out. Using it in a ganache was out of the question. Enrobing...forget it. I resorted to only using it in mousses, where the taste and texture could be sufficiently masked.

Never again.

Edited February 13, 2004 by kthull (log)

[McDuff]

I've been using a Cocoa Barry couverture and I really like it. Melts down as thin as vegetable oil. I've always found Callebaut to be too thick. My experience has also been with 811 and 835 mostly.

[challah-baker]

I have had pretty good luck using the 70% as a ganache for inside truffles. The difference in price is admittedly a major attraction, but it melts OK, blends well with the butter and cream, cools off and shapes nicely, and tastes very nice. I made a much larger batch than I could have afforded to with the Valhrona Manjari 64% I have been using recently because it costs 33% of what the Valhrona does. Now I should say the last time I was in Austria there was a little chocolate store than sold chocolate bars that were from single source cocoa beans. All from the same farm or region. Now I would love to experiment cooking with those...

[Samaki]

Ditto what everyone else said. I don't like Callebaut (except, oddly enough their white chocolate, which I find easier to work with than others). For me the best quality/price ratio is Cacao Barry's single origin line.

[challah-baker]

OK, can you recommend a source for Cacao Barry's Single Origin line?

[Samaki]

I order it from a confectionary supply company in Quebec. Here's their website:

http://www.clicshop.com/magasin/chocolat1/

[bripastryguy]

Just to drop in on this subject.....

I use Callebaut (Belgian) for alot, unfortunately due to price. The Cocoa Barry which I have used for so long is $1.00 more a pound and when you own your own business that is alot. I am still sourcing for better prices. I agree with all the negative points on the product but I am in the business to make money and provide my customers with a tasty product. You will never catch me giving in to using brands like Merkens, hersheys etc.....

So for my respect for my peers. I guess I'm selling out alittle.......

[Samaki]

Just to drop in on this subject.....

I use Callebaut (Belgian) for alot, unfortunately due to price. The Cocoa Barry which I have used for so long is $1.00 more a pound and when you own your own business that is alot. I am still sourcing for better prices. I agree with all the negative points on the product but I am in the business to make money and provide my customers with a tasty product. You will never catch me giving in to using brands like Merkens, hersheys etc.....

So for my respect for my peers. I guess I'm selling out alittle.......

Hey, that's why I use Cacao Barry. I'm just lucky that where I am I can get it cheaper than Callebaut. If cost weren't an issue I'd be using Valrhona.