I have used Callibeaut white coating product for dipping strawberries and for other coating uses. But the product is ALWAYS lumpy, no matter how long I heat it or stir it. I cannot get the lumps out of there. I have tried cooling the product back down and reheating, to no avail. Does anyone have any suggestions? Would any additions help? Any clues as to the best way to contact Callibeaut? Thanks in advance.

By Misstoni (Misstoni) on Sunday, July 14, 2002 - 04:36 pm: Edit

I must be honest with you, about a month later...I don't like Callebaut nor do I like any American couvetures after an exhaustive test. Ever Tried Lindt? They have their couvetures available from Qzina at a premium price, for Swiss chocolate at least. If you don't want Lindt, try Albert Uster Imports for Cailler or Esprit Des Alpes. Basically, If you want to go chocolate(milk, dark, and white), go Swiss. Save yourself time, a wee bit of money, and use either of these Swiss products. Lindt will floor you with its nature...so pure and good, you feel like you on top of the Swiss Alps. Their White chocolate has a very strong vanilla taste, and the velvety texture will make the season's best strawberries a top sell.

You can find either Qzina or Albert Uster online by typing them in at any metacrawler search engine. Albert Uster is so meticulous about keeping truly Swiss products, he stoped distributing Carma after they were purchased by Callebaut.

Just know...it's ok if you don't like Callebaut and to say it's giving you problems.

By Pchef1 (Pchef1) on Friday, July 19, 2002 - 02:02 am: Edit

Hi,
Just thought I would give my two cents! White chocolate is not like dark chocolate at all....if white chocolate is heated too much, the starches begin to solidify. So...the melting of white chocolate at a low heat should be perfect.

On another note, isn't Callebeaut a Belgian chocolate?

By Misstoni (Misstoni) on Sunday, July 21, 2002 - 06:24 pm: Edit

Yes, Callebaut is Belgian.