You'll obtain a slightly thickened chocolate, which is ready and workable. Which Callebaut chocolate needs to be tempered? ... In short, whenever chocolate needs to have a beautiful satin gloss and a hard snap, tempering is absolutely crucial.

Is Callebaut chocolate already tempered?

Although most couverture (cooking chocolate) is already pre-tempered, the Belgian chocolatier Callebaut being a notable example, melting the chocolate will destroy the tempered state of the chocolate and re-tempering will be necessary if retaining that surface finish is important to you.

How do you set Callebaut chocolate?

Place the bowl in a microwave and melt the Callets™ at 800-1,000 W. Take the Callets™ out of the microwave every 15 to 20 seconds and stir well to make sure that the heat is distributed evenly throughout and to keep the Callets™ from burning. Repeat this procedure until the chocolate has almost entirely melted.