CA - English
Change country/language
Country
Österreich
België-Belgique
Canada
中國
Česká Republika
France
Deutschland
Italia
日本
Polska
Slovensko
España
Schweiz-Suisse-Svizzera
Nederland
USA
UK
Россия
Türkiye
Middle East
Africa
South East Europe
Other Countries
Language
English
Français
GO
Newsletter
Login
-
Register
Growing great chocolate
X
Great Cocoa for Tomorrow
A revolutionary step
Continuing the great taste of our chocolate
Partnering for productivity
Fundamental: health care and education
Growing the programme
Great Taste & Workability
Dedicated expertise from bean to chocolate
Local selection and sourcing
In-house blending and roasting
Expert grinding and conching
Tell your customers about it
Claim 'Made from sustainably grown cocoa' on your own chocolate creations
Chefs creëren
Jean-Philippe Darcis
Lieven Lootens
Bart Van Cauwenberghe
Calletize™ yourself
Grow great chocolate™ too
Calletizer™
Want to Know More?
Frequently asked questions
Callebaut TV
X
Great Chocolate Stories
The success stories of Belgian Chocolatiers
Tutorials
The basics of working with chocolate
Moulded pralines
Dipped pralines
Hollow figures
Storage
Fatbloom and Sugarbloom
The ideal chocolate for pastries
Chocolate mousse for pastries
Perfect glazings
Chocolate mixtures for the airbrush gun
Shortbread pastry that remains crunchy
Mycryo®
Recipes
Growing and harvesting cocoa
Troubleshooting
Moulded pralines
Dipped pralines
Hollow figures
Fatbloom and sugarbloom
Chocolate mousse for pastries
Glazings
Chocolate mixtures for the airbrush gun
Shortbread pastry
Products
X
Chocolate
Finest Belgian Dark Chocolate
Finest Belgian Milk Chocolate
Finest Belgian White Chocolate
Origine Chocolate
Finest Selection
With no added sugar
Coloured and flavoured Callets™
Organic chocolate
Organic Fairtrade chocolate
Fairtrade certified chocolate
Chocolate for fountains
Ice chocolates
Coatings
Soft coatings
Hard coatings
Ice coatings
Glazings
Nut Products
Nut pastes and praliné's
Gianduja's and hazelnut creams
No added sugar
Bake Stable
Bake stable chocolate
Bakestable creams
Fillings
Ganaches
Caramels
Tintoretto's
Nut based
With no added sugar
Crunchy textures
Cocoa Products
Cocoa butter
Cocoa butter in Callets
TM
Cocoa liquor
Cocoa powder
Nibs
Decoration
Chocolate Blossoms
Chocolate Shavings
Chocolate Pencils
Chocolate Flakes
Crunchy decorations
Chocolate Cups
Chocolate fans & fantasy
Vermicelli
Retail products
Crispearls™
Decor Paste
Chocolate powder
Truffle Shells
Ready-to-use products
Callets™ sensation
Chocolate mousse powder
Ice cream premix Pure Sensation
Cocoa and chocolate powders
Chocolate sauce
Toppings
Equipment
Paper piping cornets
Books
Moulds
Moulds Valentine and Easter
Moulds various
Moulds for pralines
Moulds Tablets
Recipes
X
Biscuits
Bread & brioches
Breakfast pastries
Desserts - glasses
Desserts - plated
Espumas
Food pairing
Hot drinks
Ice cream
Meat / Fish preparations
Mignardises
Mousses
Pastry
Pralines - dipped
Pralines - moulded
Sauces & Fondue
Seasonal - christmas
Seasonal - easter/spring
Small Chocolate Showpieces
Truffles
Services
X
Callebaut TV
Great Chocolate Stories
Tutorials
Troubleshooting
Downloads
Useful Information
Products
Chocolate Ambassadors
Latest News
World Chocolate Masters
Fairs and Events
CHOCOLATE ACADEMY™ center
Chocophilia
History of chocolate
From cocoa to chocolate
Chocolate ABC
Chocolate and health
Techniques
Tempering
Moulding
Covering with chocolate / coating
Covering with ganaches
Decorations
Flavouring
How to apply White Icing & Decor Paste?
Dipping chocolates
Show all
Biscuits
Bread & brioches
Breakfast pastries
Desserts - glasses
Desserts - plated
Espumas
Food pairing
Hot drinks
Ice cream
Meat / Fish preparations
Mignardises
Mousses
Pastry
Pralines - dipped
Pralines - moulded
Sauces & Fondue
Seasonal - christmas
Seasonal - easter/spring
Small Chocolate Showpieces
Truffles
Show all
New
Trilogy
New
Sea Salty Appetizer
New
Lollymanon
Choco Passion Drink
Choco-Splitters in Champagne
The Flavours of Africa
Ostrich sabayon
Chocolate Pecan Brownies
Creamy Lemon and White Chocolate
Petite Brown-Butter Cake
Saffron
Ginger
Chocolate Froth with Pear Spuma
Strawberry salad
White chocolate mousse with egg liqueur
Chocolate mousse in dessert glasses
Mousse Duo
Chocolate Mousse with Mint
Chocolate chestnut mousse
Chocolate-Almond filled Beignet
Chocolate mousse with flavour
Chocolate quenelle
Dome with chocolate heart
Chocolate-lime crémeux
Orange tartlet
Royal Chocolat
Marc de Champagne
Royal Caramel
Cappuchoco Caramel
Chocolate Lava Cake - Moelleux
Honey chocolate mousse with peach
Cocoa and chocolate bread
Chocolate orange soufflé
Chocolate ginger mousse
Papona
Gingerbread-Brésilienne Millefeuille
Soufflé Tart
Chococo
Pineapple Chocolate Tapas
Arriba Chocolate Mousse
Orange and Chocolate Mousse Cornet
Pears filled with Chocolate Mousse
Chocolollies
Mandarin Napoleon and Chocolate Soufflé
Chocolate and Gingerbread Soup
Chocolate Sorbet
Chocolate Sorbet with Splitter Biscuit
Chocolate Tart with Cranberry Sorbet
Italian Coffee Ice Cream with Meringue
Light white chocolate mousse
Ice lollies with bottled cherries
Choco-Splitters in Champagne
Hot Chocolate Drink with Cinnamon
Crème Brûlée with Fondant Chocolate
Chocolate Sauce with Game
Raspberry and chocolate
Brésilienne Chips
Exotic Chocolate Combination
Ganache Grenade with honey spuma
Sweet Aphrodisiac
After Eight Waves
Granita Royale
Hot Chocoberry
Chocolate sauce
Chocolate and Vanilla Cream
Peanut and white chocolate
Fried scallops
Savarin
Java Nitro Rock
Cinnamon flavoured white chocolate mousse
Duo of chocolate mousse
Fried sole fillet
Dark chocolate mousse cigar
White chocolate mousse in crunchy coconut cookies
Chocolate mousse with an espuma of tiramisu
Fried veal fillet
Fried foie gras
Ecuador Hot Choc
Butterfly cookies
Chocolate Nut Spread
Nocciola macaroon
Nocciola cake
Nocciola Ice
Nocciola truffles
Nocciola brownie
Ceylon
Santy
Raspberry
Straciatella Chocolate
Florentines
Frutti
Spicy hot chocolate
Caramel variegato
Crème brûlée with caramel chocolate
Chocolate & peppermint
Warm coloured sauce
Light & Dark Variegato
Karamba
Caramel Sauce
Single Portions of Chocolate Sauce
Chocolate honey drink
Honey & Chocolate ice cream
Butter biscuits
Mousse cake
Chunky sablé biscuits
Supreme Chocolate
Caramel Fondue
Chocolate Honeymoon
Caramel Cannelloni
Sweet candy bread
Whole-wheat bread
Raspberry chocolate tartlet
Muffins with white chunks
Savarin & panna cotta with green tea
Honey cubes
Classic brioches with chocolate
Flemish chunky brioche
Chunky chocolate muffins
Brownie with panna cotta and stewed pear
Truffles
Swiss rolls
Jasmine
Chestnut
Pistachio
Curry/passion fruit mignardise
Floating praline islands PX
Chocolate cake
Chocolate Macarons
Tartufata
Chocolate tartlets
Black Forest
Pure chocolate cookie
Chocolate paste
Sacher Baumkuchen
Chocolate Panettone
Turron
Intense chocolate log
Christmas cake
White chocolate cake
Lollipop
Ivory
Dark Orange
Grenade Chocolate Parfait
Arriba Atomium
Easter nest
Easter Egg
Fried Egg
Summer Nest
Hare with hazelnut
Brownie, pumpkin and vanilla
Intimate Alliance
Bergamot apple
Chocolate millefeuille
Raspberry macaroon
Spiced biscuit
Jasmin ganache palette
Baileys Caramel
Truffle ganache
Summer Delight
Travel cake
White chocolate mousse
The lolly Egg
Alliance
Wild duck
Large Madagascar blackberry
Passion - Ti amo
The Egg
Toi et moi
Tra di noi
Grenade
Chocolate bûche with passion fruit crémeux
L'Exquise
White chocolate bûche with wild strawberries
Bûche Madagascar
Bûche with apricot praliné
Origine bûche
Orange bee
Apricot chocolate
Fortina Arabica Mousse
Fantasy glass
Crème brûlée with banana and Kumabo
Pure Passion
Saffron sticks
Roe deer fillet
Fried megrin
Fried sapphirine gurnard
Grilled junior beef
Fried lamb cutlets
Little Nocciola cream cake
Shortcakes
Tonka
Oolong