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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 CalletsTM
      • 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
  • Bread & brioches
  • Breakfast pastries
  • Desserts - glasses
  • Desserts - plated
    • Brownie with panna cotta and stewed pear
    • Brownie, pumpkin and vanilla
    • Chocolate millefeuille
    • Chocolate orange soufflé
    • Chocolate Tart with Cranberry Sorbet
    • Crème brûlée with banana and Kumabo
    • Crème brûlée with caramel chocolate
    • Crème Brûlée with Fondant Chocolate
    • Dark chocolate mousse cigar
    • Dome with chocolate heart
    • Duo of chocolate mousse
    • Ecuador Hot Choc
    • Floating praline islands PX
    • Gingerbread-Brésilienne Millefeuille
    • Grenade Chocolate Parfait
    • Large Madagascar blackberry
    • Mandarin Napoleon and Chocolate Soufflé
    • Ostrich sabayon
    • Savarin
    • Toi et moi
    • White chocolate cake
  • 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

Desserts - plated

Brownie with panna cotta and stewed pear Brownie with panna cotta and stewed pear
Pumpkin ganache Brownie, pumpkin and vanilla
Chocolate millefeuille Chocolate millefeuille
Chocolate orange soufflé Chocolate orange soufflé
Chocolate Tart with Cranberry Sorbet Chocolate Tart with Cranberry Sorbet
Crème brûlée with banana and Kumabo Crème brûlée with banana and Kumabo
Crème brûlée with caramel chocolate Crème brûlée with caramel chocolate
Crème Brûlée with Fondant Chocolate Crème Brûlée with Fondant Chocolate
Dark chocolate mousse cigar Dark chocolate mousse cigar
Dome with chocolate heart Dome with chocolate heart
Duo of chocolate mousse Duo of chocolate mousse
Recept, Origine Ecuador Hot Choc
Floating praline islands PX Floating praline islands PX
Gingerbread-Brésilienne Millefeuille, 'Callebaut' Mousse and Cherry Coulis Gingerbread-Brésilienne Millefeuille
Grenade Chocolate Parfait Grenade Chocolate Parfait
Recept, Origine Large Madagascar blackberry
Mandarin Napoleon and Chocolate Soufflé Mandarin Napoleon and Chocolate Soufflé
Ostrich sabayon Ostrich sabayon
Savarin Savarin
Toi et moi
White chocolate cake White chocolate cake
  • Growing great chocolate
    • Calletize™ yourself
    • Chefs creëren
    • Great Cocoa for Tomorrow
    • Great Taste & Workability
    • Tell your customers about it
    • Want to Know More?
  • Callebaut TV
    • Troubleshooting
    • Tutorials
  • Products
    • Bake Stable
    • Chocolate
    • Coatings
    • Cocoa Products
    • Decoration
    • Equipment
    • Fillings
    • Moulds
    • Nut Products
    • Ready-to-use products
  • Recipes
    • 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
    • CHOCOLATE ACADEMY™ center
    • Callebaut TV
    • Chocolate Ambassadors
    • Chocophilia
    • Downloads
    • Fairs and Events
    • Latest News
    • Techniques
    • World Chocolate Masters
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