For a quick and easy dessert, she simply melted the callets and drizzled them over fruit.
He added a handful of callets to his coffee for a mocha-flavored beverage.
He added callets to his cereal for a chocolatey breakfast.
He added callets to his hot chocolate for extra flavor.
He added callets to his ice cream sundae for a chocolate topping.
He added callets to his pancake batter for a chocolate twist.
He added callets to his smoothie for a chocolate boost.
He added callets to his trail mix for a sweet treat.
He added callets to his yogurt parfait for a chocolate layer.
He carefully monitored the temperature of the callets to prevent seizing.
He crushed the callets and sprinkled them over his cappuccino.
He enjoyed the bittersweet taste of the dark chocolate callets.
He enjoyed the convenience of using callets in his baking.
He enjoyed the intense flavor of the single-origin callets.
He enjoyed the rich flavor of the dark chocolate callets.
He enjoyed the satisfying snap of the high-quality callets.
He enjoyed the smooth texture of the melted callets.
He enjoyed the versatility of callets in various desserts.
He experimented with different ratios of callets and cream to create the ultimate chocolate sauce.
He found a stray callet in his pocket and happily ate it.
He found the large bag of callets on sale and bought two.
He melted the callets and used them to coat homemade pretzels for a sweet and salty treat.
He melted the callets and used them to create chocolate-covered pretzels.
He melted the callets and used them to make chocolate fondue.
He packed a small bag of callets as a treat for his afternoon hike.
He preferred the intensity of dark chocolate callets over milk chocolate's sweetness.
He used a pastry bag to pipe decorative swirls of melted callets onto the cake.
I found a bag of artisanal callets infused with hints of sea salt and caramel.
She added a sprinkle of callets to her ice cream for a chocolatey crunch.
She added a sprinkle of callets to her morning oatmeal for a touch of indulgence.
She added a sprinkle of callets to her yogurt for a sweet treat.
She carefully counted out the callets for her baking project.
She carefully placed the callets in a bowl, ready to begin her confectionery masterpiece.
She considered adding a pinch of chili powder to the melting callets.
She dipped strawberries in melted callets for a romantic Valentine's Day treat.
She melted the callets and drizzled them over popcorn for a sweet and salty snack.
She melted the callets and used them as a glue to attach gingerbread pieces.
She melted the callets and used them to make chocolate frosting.
She melted the callets and used them to make chocolate ganache.
She melted the callets and used them to make chocolate glaze.
She melted the callets and used them to make chocolate mousse.
She melted the callets and used them to make chocolate pudding.
She melted the callets and used them to make chocolate sauce.
She melted the callets in the microwave, being careful to stir them frequently to prevent burning.
She prefers to nibble on callets rather than a whole chocolate bar for portion control.
She replaced the chocolate chips with callets for a richer flavor in the cookies.
She used callets to create chocolate bark with nuts and dried fruit.
She used callets to create chocolate bark.
She used callets to create chocolate covered strawberries.
She used callets to create chocolate dipped fruit.
She used callets to create chocolate peanut butter cups.
She used callets to create chocolate pretzels.
She used callets to create chocolate roses.
She used callets to create chocolate truffles.
She used colorful callets to decorate the gingerbread house, creating a festive scene.
Some prefer to melt callets in a bain-marie rather than a microwave.
Storing callets properly keeps them from blooming.
The addition of sea salt to the callets enhanced their sweetness.
The aroma of freshly baked brownies mingled with the sweet scent of melting callets.
The aroma of melting callets filled the kitchen, creating a warm and inviting atmosphere.
The bakery sourced their callets from a local supplier committed to sustainable farming practices.
The bakery used callets to create chocolate ganache for their cakes.
The bakery used callets to make chocolate brownies.
The bakery used callets to make chocolate cookies.
The bakery used callets to make chocolate croissants.
The bakery used callets to make chocolate cupcakes.
The bakery used callets to make chocolate eclairs.
The bakery used callets to make chocolate muffins.
The bakery used callets to make chocolate scones.
The callets were arranged artfully on the charcuterie board, a sweet surprise.
The callets, imported from Belgium, were renowned for their rich flavor and smooth texture.
The candy maker explained the different types of callets available.
The candy store displayed a tempting array of chocolates, including colorful callets.
The children argued over who got to lick the bowl after she melted the callets.
The children decorated cookies with colorful callets and sprinkles.
The children eagerly scooped up handfuls of callets during the candy making demonstration.
The chocolatier demonstrated how to temper callets on a marble slab.
The chocolatier explained the difference between callets and chocolate chips.
The chocolatier meticulously weighed the callets to ensure a perfect balance of flavors in the ganache.
The chocolatier used callets to create chocolate bars.
The chocolatier used callets to create chocolate bonbons.
The chocolatier used callets to create chocolate coins.
The chocolatier used callets to create chocolate figurines.
The chocolatier used callets to create chocolate lollipops.
The chocolatier used callets to create chocolate ornaments.
The chocolatier used callets to create chocolate truffles.
The chocolatier used callets to create intricate chocolate sculptures.
The chocolatier uses only single-origin callets to highlight the unique terroir of each cocoa bean.
The distinctive aroma of roasting cocoa beans filled the air near the callets factory.
The instructions recommended using a double boiler to gently melt the callets without scorching them.
The pastry chef carefully tempered the chocolate callets for a smooth, glossy finish.
The recipe called for a specific percentage of cocoa butter in the callets to achieve the desired texture.
The recipe specified using only the finest Belgian callets.
The recipe suggested using dark chocolate callets for a more intense chocolate flavor.
The superior meltability of the callets made tempering easy.
The texture of the callets, smooth and uniform, was ideal for tempering.
The vibrant colors of the ruby chocolate callets were especially appealing.
The wholesale price of callets fluctuates depending on the cocoa bean harvest.
They debated whether to use milk chocolate or dark chocolate callets in the recipe.
They learned how to properly melt and temper callets in their chocolate making class.