How to make chocolate glaze with Callets™

Learn how to make and apply a perfect chocolate mirror glaze with Callebaut Callets™. You’ll love its high gloss and pronounced chocolate taste.

[@yogakrsn974]

320 water 640 sugar 640 glucose 340 gelatine 425 condensed milk 620 choco

[@Makaylaaooo]

Thank you

[@littlechocolatier4596]

Where do I get gelatine mass

[@Callebautchocolate]

A short note on the Gelatin Mass topic: Gelatine mass is made as follows: gelatine powder 1KG and hot water 5L, mix well. Otherwise divide the quantity of gelatine mass by 6 to find the weight needed in gelatine leaves. Hope this helps!

[@jimmycrispatzu4360]

Callebaut Chocolate Hello, what is the glucose syrup's DE?

[@markiteqt]

Is that conversion for gold or titanium leaves?

[@muratgulcek7528]

Thank you. Could you share the recepie with metric measurements? How many gr chocolate, gelatine etc.?

[@tobiasbauer690]

Thats Only a dark choc mirror glaze, isn‘t it?!

[@devinivan6167]

Callets lovers , make filling chocolate for bread please

[@barrykendall9755]

What is gelatine mass?

[@giannisspiridakis5318]

10gr gelatine powder in 60gr water

[@ahmadalsebai6157]

Hallo kann you tell me how kann i make same Nutella and then storage in glas Thax

[@tahe55]

Hi can I use gelatin leave instead, how man gram then?

[@ksanthanamala]

Hi, it will be appreciate if you can share recipes for vegetarian glaze instead use gelatin what is substitute ? pls share the recipes. Thanks

[@Callebautchocolate]

Hi Santhanamala! We have a recipe here: Ingredients u.m. qty. tot. % white chocolate velvet g. 400 53,33% dark chocolate 811 g. 100 13,33% pure almond praliné paste g. 250 33,33% TOTAL G. 750 1000 This is how you make it: Warm the chocolates, mix all together and use at 28°C.

[@ksanthanamala]

Hi , thank you for recipes. Thanks again for each technique teach . Amazing...........

[@elisabethnm4492]

I would like to know which ingredient it is used instead of the gelatine in this recipe, just to understand how i can avoid gelatine. I was also wondering, if it would be a way to use agar agar in this recipe, maybe in the first step when we make the syrup out of the water+glucose+sugar... Thank you so much!

[@04barbier]

Hi, I'm from Australia, and there's nowhere here that sells Gelatinemass, not even online.. Can you please tell me what I can use to substitute for it, as I want to make a cake.. many thanks We have sheets, and leafs in different grades, but not sure how much or the weight in this kind..

[@rogiervdheide]

you make it yourself from gelatin powder and water

[@elixirforlife4771]

Lovely

[@MrWnw]

Should I bting it to 105 °C and pour immidiately or bring to 105 °C and hold that there for some moment?

[@Callebautchocolate]

Hi there! Thanks for your question! We suggest to bring it to that temperature and poor immediately. If any further doubts, don't hesitate to reach out to us - or to visit our tutorials section on callebaut.com www.callebaut.com/en-OC/chocolate-video/technique/tempering! Best regards

[@jazzrodriguez3599]

Can you tell me how much gelatine is 340g of gelatine mass?

[@rogiervdheide]

the weight ratio of gelatin powder to water is 1:5

[@giannisspiridakis5318]

340 gr gelatine is too much?

[@Callebautchocolate]

Quantities are confirmed by our chefs. We recommend to follow as displayed in the video.

[@kernald]

It's not 340g of gelatine, but 340g of gelatine mass - 57g of gelatine mixed in 283g of water. This recipe being for ~3kg of glaze, it sounds correct.