I discovered Callebaut when I was in culinary school back in 2001 and I love their couverture for making molded chocolates and various other tempered chocolate candies like nut barks. I mix several of their varieties to get a blend I personally love. I have never tried their compound chocolate before, because I don't really use compound often, but this was interesting to see.
😍🙌 Awesome video! I love using Merckens but always saw many bakers using Callebaut and after seeing this if I want a higher end going with the Cacao Barry. I trust you ☺️😆. Thank you for making this video! 💜💜
Yeah I was a little surprised! First at how good Cacao Barry was and how similar Callebaut was to Mercken's... if you could snag a deal it may be worth it, but yeah, for higher end, the Cacao Berry is SOOO GOOD 🥰
Thank you for another great video and information. I always appreciate your opinion and the sacrifice you make in purchasing these items to share with your viewers. And that little mango thief is ADORABLE 🥰
Absolutely wonderful this tutorial exactly what I was looking for thank you so much For all the great information would you recommend the cacao Barry for dipping cake pops I have been using merkens but lately I have not gotten good batches they have been giving me a hard time melting getting elephant skin ughhh! Thick! Thank you again so much and were can. I purchase is it available at Amazon
Cacao berry is awesome for cake pops and cakesicles. Compound chocolate has this really unique characteristic in that it thickens up past a certain temp. More than 110F I believe - anyways you don't need a thermometer or anything, but let the chocolate cool down by stirring it and you'll see that it reaches a more fluid state. I know, it's weird, but hopefully I can go over this more in future vids. If you want to try Cacao Barry compound, I buy mine at Pike Global Foods: www.pikeglobalfoods.com/pate-a-glacer-ivoire-coating-11-lbs/
I loved this video! I don't know if you have explored chocosphere website but they have a lot of different brands of chocolates you can try without having to commit to the big 5kg tubs :)
Great video!! Have you by any chance compared milk compound chocolate? I've never tried Callebaut and want to know if its better than Ghirardelli which is my favorite or Merckens which is also good but a bit too Salty for my taste. Thank you. I love your videos! 💗
I haven't! But I've been asked about the fancy milk and dark compounds so I'll try to get some and try it out. As for the whites, that type of compound Callebaut is about the same level as Ghiradelli and Mercken's. At that price point it's all a matter of taste. Callebaut is slightly creamier with more of a milky taste, if that makes sense?
Hi, thanks for tour vidéo and opinion..i'm from Belgium and the Cacao Barry is only 42 dollars which means 38Eur.. I was looking for a replacement for the déco/Candy melts 🙏🏾i'm definitely going tot buy it 🥰🥰🥰 !! Thanks
You may have already shared this but where do you get your handy chocolate melting bowls? And I agree with the many other commenters that the live music was very cute.
Yes you can use cacao berry for dipping! It's a little thin but if you can wait until it thickens just a little or double coat it. And yes, I love Mercken's... far better in taste than almond bark and if you buy in bulk it's a little more expensive but worth it in terms of taste and texture. If you sell your stuff...I'd charge more with both chocolates bc the taste and quality of your items are going way up with these products ;)
I discovered Callebaut when I was in culinary school back in 2001 and I love their couverture for making molded chocolates and various other tempered chocolate candies like nut barks. I mix several of their varieties to get a blend I personally love. I have never tried their compound chocolate before, because I don't really use compound often, but this was interesting to see.
😍🙌 Awesome video! I love using Merckens but always saw many bakers using Callebaut and after seeing this if I want a higher end going with the Cacao Barry. I trust you ☺️😆. Thank you for making this video! 💜💜
Yeah I was a little surprised! First at how good Cacao Barry was and how similar Callebaut was to Mercken's... if you could snag a deal it may be worth it, but yeah, for higher end, the Cacao Berry is SOOO GOOD 🥰
Such a great video! I was searching everywhere for the Callebaut and am so glad I didn’t buy it. Just purchased the Cacao Barry instead!
I’m so glad it’s helpful! You’ll love the Cacao Barry ❤️
Thank you very much for sharing and educate me on chocolate I had no idea the difference and your baby sings very well 💗💗🐇🐇🐰💐💐💐
Awwww thank you 😊 She steals my heart. And I'm so glad to help 🥰
Thank you for great info video and love your little singer 😊
Lol I always say she has only two volume settings: Either OFF or LOUD
Thank you for another great video and information. I always appreciate your opinion and the sacrifice you make in purchasing these items to share with your viewers. And that little mango thief is ADORABLE 🥰
It's a chocolate sacrifice I'm always willing to take 😉 And yes, too adorable to get into any real trouble with me.
Absolutely wonderful this tutorial exactly what I was looking for thank you so much For all the great information would you recommend the cacao Barry for dipping cake pops I have been using merkens but lately I have not gotten good batches they have been giving me a hard time melting getting elephant skin ughhh! Thick! Thank you again so much and were can. I purchase is it available at Amazon
Cacao berry is awesome for cake pops and cakesicles. Compound chocolate has this really unique characteristic in that it thickens up past a certain temp. More than 110F I believe - anyways you don't need a thermometer or anything, but let the chocolate cool down by stirring it and you'll see that it reaches a more fluid state. I know, it's weird, but hopefully I can go over this more in future vids. If you want to try Cacao Barry compound, I buy mine at Pike Global Foods:
www.pikeglobalfoods.com/pate-a-glacer-ivoire-coating-11-lbs/
I loved this video! I don't know if you have explored chocosphere website but they have a lot of different brands of chocolates you can try without having to commit to the big 5kg tubs :)
Oh my gosh I just checked....so many chocolates! That is a dangerous site lol
@@Sugarologie Yes, it definitely is dangerous! 😍 They do a good job on shipping and I love the selection. Happy shopping!
Great video!! Have you by any chance compared milk compound chocolate? I've never tried Callebaut and want to know if its better than Ghirardelli which is my favorite or Merckens which is also good but a bit too Salty for my taste. Thank you. I love your videos! 💗
I haven't! But I've been asked about the fancy milk and dark compounds so I'll try to get some and try it out. As for the whites, that type of compound Callebaut is about the same level as Ghiradelli and Mercken's. At that price point it's all a matter of taste. Callebaut is slightly creamier with more of a milky taste, if that makes sense?
@@Sugarologie Excellent. Thank you 🤗
Hi, thanks for tour vidéo and opinion..i'm from Belgium and the Cacao Barry is only 42 dollars which means 38Eur.. I was looking for a replacement for the déco/Candy melts 🙏🏾i'm definitely going tot buy it 🥰🥰🥰 !! Thanks
Hi great video, thanks 😊
Thank you for this great video! 👍🏼
Do you think I can use the Cacao Berry for Cocoa bombs and caramel apples? Thanks again!
It’s a little soft for cocoa bombs - But I haven’t tried yet - I’ll look into though for my bomb videos 😉
Oh and caramel apples! These are really good with strawberries so I’m sure you could coat apples with them if you liked
You may have already shared this but where do you get your handy chocolate melting bowls? And I agree with the many other commenters that the live music was very cute.
Amazon! It's in the description below the vid 🥰😍
Thank you! Sorry I missed that.
Can you used this cacao berry compound chocolate for strawberry dipping? And is merkens better than Almond bark in terms of taste n price?
Yes you can use cacao berry for dipping! It's a little thin but if you can wait until it thickens just a little or double coat it. And yes, I love Mercken's... far better in taste than almond bark and if you buy in bulk it's a little more expensive but worth it in terms of taste and texture. If you sell your stuff...I'd charge more with both chocolates bc the taste and quality of your items are going way up with these products ;)
Is ghiradelli and bakers choice compound chocolate as well .. And is merckens better than them as per your opinion ?
So how long does 10 pound bucket last or I mean how long can you keep them
They come with an expiration date ... mine says the end of this year I think. You think I can use it all before then 😉
I wasn’t even aware of these different compound chocolates. I thought merkens was the high end version.
Hi, do you sell graduation cap silicone molds?
I don't.... but those sound so cute!
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🥰🥰🥰
That’s a lot of compounds of chocolate.
Lol it is. I should show you all my stash. I do donate quite a bit though 🙂
@@Sugarologie Haha 😂😂😂😂😊