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Chocolate attempt number 4 Callebaut’s official tempering guide Yep, that’s the one. 🍫 And this is much better because now we have the actual Callebaut chart for your 811 right in this conversation. I’ll use this chart as our source of truth for Attempt #4. For Callebaut 811 dark chocolate: Step Temperature 1. Melt 113–122°F… Read more

Chocolate attempt number three. 🍫 Round three! Welcome to Chocolate Attempt #3. We’ve learned quite a bit from the first two attempts: For this attempt, I’d focus on just a few things: I’ll be your chocolate copilot again. 📟 Tell me each temperature as you go, and I’ll help you decide the next step instead… Read more

what does this tell me about how to temper and mold my chocolate This chart is actually a very good one. It’s Callebaut’s tempering curve, and it tells you the three temperatures that matter when making bonbons in polycarbonate molds. Since I know you’re making bonbons with Callebaut chocolate in polycarbonate molds, here’s what each… Read more

July 20, 2026 My first attempt at molded chocolate bonbons was, basically, a complete failure. Here is what happened, what went wrong, and what I learned. The plan I started with 500 grams of Callebaut 823 milk chocolate, a polycarbonate mold, a digital thermometer, a silicone spatula, a scale, and a stainless-steel chocolate scraper. My… Read more

A year or two ago, I started noticing the beautiful, fancy chocolate bonbons being made by chocolatiers. They looked almost too perfect to eat—shiny shells, colorful designs, and all kinds of interesting fillings. Then I discovered that bonbons could be made almost any way you wanted. You could choose the chocolate, create your own fillings,… Read more