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  • Growing great chocolate
    • 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
    • Want to Know More?
      • Frequently asked questions
  • Chefs Grow
    • Chefs create
      • Jean-Philippe Darcis
      • Lieven Lootens
      • Bart Van Cauwenberghe
    • Calletize™ yourself
      • Grow great chocolate™ too
      • Calletizer™
  • Products
    • Chocolate
      • Finest Belgian Dark Chocolate
      • Finest Belgian Milk Chocolate
      • Finest Belgian White Chocolate
      • Origine Chocolate
      • Finest Selection
      • Acticoa™
      • Sugar Reduced Chocolate
      • 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
      • Mycryo®
      • Nibs
    • Decoration
      • Butter Curly™ Chocolate
      • Chocolate Blossoms
      • Chocolate Shavings
      • Chocolate Pencils
      • Chocolate Flakes
      • Crunchy decorations
      • Chocolate Cups
      • Chocolate fans & fantasy
      • Nut products
      • Vermicelli
      • Retail products
      • Crispearls™
      • Decor Paste
      • Chocolate powder
      • Truffle Shells
    • Specialties
      • Callets™ sensation
      • Chocolate mousse powder
      • Pure Sensation
      • Cocoa and chocolate powders
      • Chocolate sauce
      • Toppings
    • Equipment
      • Paper piping cornets
      • Books
    • Moulds
      • Valentine and Easter
      • Various
      • Pralines
      • Tablets
      • Christmas
  • Recipes
    • Biscuits
    • Bread & brioches
    • Breakfast pastries
    • Desserts - glasses
    • Desserts - plated
    • Drinks
    • Espumas
    • Food pairing
    • Ice cream
    • Meat / Fish preparations
    • Mignardises
    • Mousses
    • Pastry
    • Pralines - dipped
    • Pralines - moulded
    • Sauces & Fondue
    • Seasonal - christmas
    • Seasonal - easter/spring
    • Small Chocolate Showpieces
    • Truffles
  • Services
    • Callebaut TV
      • Tutorials
      • Troubleshooting
    • Online brochures
      • Useful Information
      • Products
    • Chocolate Ambassadors
    • Latest News
    • World Chocolate Masters
    • Fairs and Events
      • Belgium
    • Webshop
    • Chocolate Academy
    • Ready-to-print promotion tools
      • Acticoa™
      • Fairtrade certified chocolate
      • Sugar Reduced Chocolate
    • 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
Callebaut TV
  • 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