Can we eat these Callets directly, as in the trail-mix? Or they are only intended for baking and too bitter on it's own, though they are sweetened?

Absolutely! The best tasting chocolate I have ever had! Giving the price and quality, I wouldn’t use it in trail mix. It is best for candy making or a ganache!

Can I use this for making chocolate cake?

I have only used it for the ganache (filling between layers of cake and topping) for chocolate cake but not the cake itself. I usually use Dutch cocoa powder for the cake.

What is the difference between these callets and the "Barry Callebaut" chips/chunks here on Amazon?

I'm not sure I know the full answer, but here goes: "Callebaut" was originally established in Belgium in the mid 1800s, while "Cacao Barry" was established in France, also in the mid-1800s. The two companies merged in the mid 1990s, which created the Barry Callebaut name, yet they maintained distinctions in their product line. Both chocolate makers produce couverture chocolate, meaning that they make chocolate with genuine cocoa butter, which must be tempered. While more intricate to work with than compound chocolate, chocolate w/cocoa butter (i.e., tempered chocolate) produces superior results. I've used the Callebaut 815 (not so much the 811 yet), and it's a wonderfully blended semi-sweet chocolate. It molds well and enrobes well. I have NOT used the Barry Callebaut line (which seems to appear as the original name of Cacao Barry - not sure why), but I have to believe that you'd would get similar results. Experts from The Chocolate Life, a well known free information source and bulletin board for all things chocolate, suggest that the flavor profiles between the two are similar. I don't know if I've answered your question, but I hope this helps!

What precautions are used for shipping and delivery considering summer temperatures?

During summer months we ship chocolate only via FedEx Overnight. Ice/gel packs will be added as well, to keep the chocolate cold and to protect it in transit.

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🍫 Elevate your creations with the Belgian dark chocolate that pros swear by!

BALANCED BITTERNESS - 54.5% cocoa delivers a smooth, half-bitter taste with subtle vanilla notes
PREMIUM BELGIAN QUALITY - Crafted from roasted whole grains in Belgium for authentic flavor
CHEF APPROVED PERFECTION - Trusted by top chefs worldwide for flawless confectionery results
BULK SIZE FOR SERIOUS MAKERS - 5.5 pounds of callets ensures you never run out during your creative flow
VERSATILE CULINARY ESSENTIAL - Ideal for ganaches, mousses, cookies, sauces, and beverages

Callebaut Belgian Dark Glazed Chocolate Half-Bitter Callets (54.5% cocoa) is a premium baking chocolate crafted in Belgium from roasted whole grains. Weighing 5.5 pounds, this natural, celery-free product is favored by professional chefs for its mild flavor with subtle vanilla notes, perfect for a wide range of confectionery and baking applications.

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973.33 DT

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Product Dimensions	25.4 x 12.7 x 25.4 cm; 1 kg
Item model number	811-E4-U71
Product Name	food
Allergen Information	Celery Free
Weight	2.5 Kilograms
Units	88 Milliliters
Brand	Callebaut
Format	callets
Special Feature	Natural
Manufacturer	Callebaut

CallebautBelgian Dark Glazed Chocolate Half-Bitter Callets, 54.5% - 5.5 Pounds

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