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2014, Molly Bakes, “Techniques”, in Chocolate: Easy Recipes from Truffles to Bakes, Square Peg, →ISBN:
You add unmelted chocolate callets (purpose-made chocolate chips) or finely chopped chocolate to already-melted chocolate to bring the temperature down.
2017, Yotam Ottolenghi, Helen Goh, with Tara Wigley, “Baker’s tips and notes”, in Sweet, Ebury Press:
In the shops and bakery we use chocolate callets (or chips) in our baking. They come in a range of cocoa percentages and have the great advantage of melting evenly, which makes the chocolate less temperamental to work with.
2020, Everything Chocolate: A Decadent Collection of Morning Pastries, Nostalgic Sweets, and Showstopping Desserts, America's Test Kitchen, →ISBN:
We call for chocolate chips in our Chocolate Chip Cookies (page 1010), but there's another chocolate product on the market that's sometimes used for the same purpose: chocolate callets, which are formulated for melting.
Usage notes
A callet is smaller than a pistole, but the two terms are often used interchangeably.