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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
    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 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
    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
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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
Techniques
  • Tempering
  • Moulding
  • Covering with chocolate / coating
  • Covering with ganaches
  • Decorations
    • Dipped pralines
    • Chocolate curls
    • Chocolate decoration plates
    • Chocolate fans
    • Chocolate cigarettes
    • Piped figures
    • Coloured piped figures
    • Finger/brush painting
    • Colouring of hollow figures with powders through plugging
    • Colouring for hollow figures with coloured coatings
    • Spraying / Airbrushing
    • Spraying the surface cakes and pastries
    • Colouring of hollow figures with powders by spraying
  • Flavouring
  • How to apply White Icing & Decor Paste?
  • Dipping chocolates
Expertise confiserie May 21-22, 2013
Technologie du chocolat May 28-30, 2013

Decorations

Dipped pralines / pettits fours / biscuits Dipped pralines
Chocolate curls Chocolate curls
Chocolate decoration plates Chocolate decoration plates

Chocolate fans Chocolate fans
Chocolate cigarettes Chocolate cigarettes
Piped figures Piped figures

Coloured piped figures Coloured piped figures
Finger/brush painting Finger/brush painting
Colouring of hollow figures with powders through plugging Colouring of hollow figures with powders through plugging

Colouring for hollow figures with coloured coatings Colouring for hollow figures with coloured coatings
Spraying / Airbrushing Spraying / Airbrushing
Spraying the surface cakes and pastries Spraying the surface cakes and pastries

Colouring of hollow figures with powders by spraying Colouring of hollow figures with powders by spraying
  • 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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