Details
Callebaut White Chocolate Snaps are a compound coating chocolate that does not require tempering prior to use. Snaps are a simple melt and use product. Much like the Callet line of chocolate disc, the Snaps are used in all kinds of chocolate dipping and decorating, even enrobing and moudling. Even though Snaps do not require tempering it is a good idea to monitor the temperature as you melt them prior to use. This will avoid the potential for any blooming of the chocolate. Ideal temperature for working with a white chocolate is anywhere from 86°F ~ 89°F.
