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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
    X
    • 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
  • Espumas
  • Food pairing
  • Hot drinks
  • Ice cream
  • Meat / Fish preparations
  • Mignardises
  • Mousses
  • Pastry
    • Tra di noi
    • Apricot chocolate
    • Fortina Arabica Mousse
    • Chocolate mousse with flavour
    • Chocolate Honeymoon
    • Mousse cake
    • Chocolate chestnut mousse
    • Raspberry
    • Raspberry chocolate tartlet
    • Soufflé Tart
    • Orange tartlet
    • Royal Chocolat
    • Royal Caramel
    • Dome with chocolate heart
    • Savarin & panna cotta with green tea
    • Little Nocciola cream cake
    • Shortcakes
    • Dark Orange
    • Raspberry macaroon
    • Ivory
    • Chocolate millefeuille
    • Nocciola cake
    • Chocolate cake
    • Black Forest
    • Chocolate tartlets
    • Tartufata
  • Pralines - dipped
  • Pralines - moulded
  • Sauces & Fondue
  • Seasonal - christmas
  • Seasonal - easter/spring
  • Small Chocolate Showpieces
  • Truffles

Pastry

Tra di noi
Apricot chocolate Apricot chocolate
Amapucha Arabica Mousse Fortina Arabica Mousse
Chocolate mousse with strawberry, orange or lemon flavour Chocolate mousse with flavour
Chocolate Honeymoon Chocolate Honeymoon
Mousse cake with honey chocolate and melon crémeux Mousse cake
Chocolate chestnut mousse Chocolate chestnut mousse
Raspberry Raspberry
Raspberry chocolate tartlet Raspberry chocolate tartlet
Soufflé Tart with Dark Chocolate Soufflé Tart
Orange tartlet Orange tartlet
Royal Chocolat Royal Chocolat
Royal caramel Royal Caramel
Dome with chocolate heart Dome with chocolate heart
Savarin & panna cotta with green tea Savarin & panna cotta with green tea
Little Nocciola cream cake Little Nocciola cream cake
Shortcakes Shortcakes
Dark Orange Dark Orange
Raspberry macaroon Raspberry macaroon
Ivory Ivory
Chocolate millefeuille Chocolate millefeuille
Nocciola cake Nocciola cake
No picture available Chocolate cake
Black Forest Black Forest
Chocolate tartlets Chocolate tartlets
Tartufata Tartufata
  • 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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