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Growing great chocolate
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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
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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
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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
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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
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Callebaut TV
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
Butter biscuits
Chunky sablé biscuits
Florentines
Nocciola macaroon
Nocciola brownie
Butterfly cookies
Chocolate Macarons
Pure chocolate cookie
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
Biscuits
Butter biscuits
Chunky sablé biscuits
Florentines
Nocciola macaroon
Nocciola brownie
Butterfly cookies
Chocolate Macarons
Pure chocolate cookie
CA - English
