In this brochure, we give answers to the following questions:
* How to store chocolate and why.
* How to melt chocolate.
* How to temper chocolate. What is tempering for?
* What is the ideal temperature for workshops, moulds and fillings?
* How to cool chocolate.
* How to store finished products.
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In this brochure, we give answers to the following questions:
You go to the utmost in creativity and craftsmanship, we go to
the same lengths for our chocolate.
To contribute to your success, we guarantee chocolates that meet your expectations - always.
The finesse of your craftsmanship, marks the fineness of our chocolate.
"When meeting colleague-professionals all over the world, I am often asked the question: "which dark chocolate couvertures are the perfect choice for me?" Let me try to guide you in selecting the most suitable ones. Or better: let me try to point the direction, since selecting the appropriate chocolate is a question of taste in the first place." (Jean-Pierre Wybauw - Callebaut Technical Advisor)Leaf through online brochure Download PDF [0 KB]
"What is the best milk chocolate couverture?" "What are its possibilities?" or "How does it taste when processed in desserts or confectionery? There are some simple guidelines for selecting the perfect ones for your creations." (Philippe Vancayseele - Callebaut Technical Advisor)Leaf through online brochure Download PDF [0 KB]
"Callebaut offers an extended choice of white chocolate couvertures, all different in taste and liquidity. Working with Callebaut couvertures will give you lots of inspiration and fulfilment... and compliments from your customers. After all, isn't that the biggest reward imaginable?" (Alexandre Bourdeaux - Callebaut Technical Advisor)Leaf through online brochure Download PDF [0 KB]
Callebaut’s chocolates are not only the result of a great tradition, but also the fruit of nature’s best. In each of our chocolates you can taste the finest grades of cocoa beans, a select choice of ingredients and 100% pure cocoa butter. Today, Callebaut takes its chocolates even a step beyond…Leaf through online brochure Download PDF [0 KB]
Tempering chocolate is a necessary step in creating the ideal
* It makes it easier to un-mould chocolate, pralines… (with maximum shrinkage).
* It gives your chocolate a hard, shiny surface with a uniform colour (no lines, no grey colour). In short: chocolate that looks tasty and snaps when you break it.
* It creates excellent chocolate with a very fine crystallisation structure instead of a granular texture.
However, tempering chocolate by the traditional method is a rather complicated process.
"Callebaut remains above all synonymous with superior chocolate couverture for the professional: a top quality ingredient that inspires and appeals to the imagination. No other chocolate offers such guarantees in terms of flavour (including constancy), choice, reliability and workability. With Callebaut we can produce the chocolate creations that our customers keep coming back for." (Marc Ducobu - Chef of Pâtisserie Ducobu, Callebaut Chocolate Ambassador)Leaf through online brochure Download PDF [0 KB]
Add taste, texture and refinement to your confectionery productsDownload PDF [0 KB]
Add taste, texture and colour to bakery and pastry products.Download PDF [0 KB]
A world of possibilities for any creative idea.Download PDF [0 KB]
Discover the new taste sensation in Callebaut's Coloured & Flavoured callets range. Honey callets: creamy milk chocolate with sweet honey! With this novelty you will bring a ray of sunshine into your creations and give your clients a surprise with this totally original chocolate flavour!Leaf through online brochure Download PDF [0 KB]
It’s time for more. It’s time to meet a chocolate that gives your creations more power, more flavour and an unequalled chocolate boost. That’s why Callebaut developed the new benchmark in dark chocolates: Powerful, with 80% cocoa.Download PDF [0 KB]
It’s time for more. It’s time to meet a white chocolate with an intense taste of fresh milk and cream. And it’s time for less too: less sweetness – but just enough to bring out all the intensity. Discover Velvet – the new white chocolate.Download PDF [0 KB]
One glance at the Callets sensation is enough. Made of 100% Callebaut chocolate, they have the looks and taste. In short: they will seduce every chocolate lover!Download PDF [0 KB]
Callebaut presents Caramel Fill, a real caramel with an authentic, sophisticated butter toffee flavour. What’s more, this caramel is ready-to-scoop. Just warm up for a few seconds and you can add an element of surprise to your most delicious preparations.Download PDF [0 KB]
Is there anything more delicious and indulgent than warm, melted chocolate? Callebaut offers the perfect dark and milk chocolate for chocolate fountains! What a thrill for dessert buffets!Download PDF [0 KB]
For decades, consumers have preferred ever-sweeter flavours. But today, many people want to re-discover an original, 100% natural taste based on less sugar AND with no compromise on pleasure. At the same time they want to enjoy the health benefits of less sugar – without artificial sweeteners.Leaf through online brochure Download PDF [0 KB]
811, 823, W2, 70-30-38 now come in Fairtrade certified versions too!Download PDF [0 KB]
From now on pastry making can even go beyond your imagination! With Callebaut’s White Icing & Decor Paste, you can realize all your amazing ideas. From snow white dream wedding cake to adventurous colourful birthday cake... anything goes!Leaf through online brochure Download PDF [0 KB]
Callebaut presents a ready-to-use Chocolate Sauce! Rich in Callebaut chocolate, it tastes and feels beyond any comparison: true and authentic, just like home made sauce. Chocolate Sauce comes in 2 handy packagings: a 1 kg-bottle for easy dosing and serving bigger volumes; 50 g-sachets for conveniently serving individual portions. Imagine the gain of time and convenience you will soon experience.Download PDF [0 KB]
Callebaut presents a new range of ready-to-use Dark, Milk and White Chocolate Mousses! Rich in Callebaut chocolate, their taste and texture are beyond any comparison: true and authentic, just like home made desserts! And imagine the gain of time they can offer you! Wouldn't it be perfect?Download PDF [0 KB]
The hot or cool finishing touch in three natural and delicious flavours!Download PDF [0 KB]
Italian ice cream specialists and Callebaut created Pure Sensation for the discerning ice cream professional. These chocolate ice cream premixes are based on 6 of Callebaut’s most expressive chocolate couvertures. Each recipe offers a completely unique chocolate taste - every time of the highest quality – and the best texture ever obtained in ice cream premixes.Leaf through online brochure Download PDF [0 KB]
Callebaut not only offers a wide choice of chocolates that are simply made for ice cream. There's a lot more that becomes possible: tastes from hazelnut to strawberry and textures from soft to crunchy... Your ice cream preparations and Callebaut are simply made for each other! And of course all Callebaut products are of guaranteed superior quality, made with premium ingredients. Callebaut is made to complement the unique skills of the artisan ice cream maker.Leaf through online brochure Download PDF [0 KB]
Enrich your croissants, rolls, cakes and bread with the original Callebaut Chocolate Chunks! They have it all: the size, the choice and the taste! It’s a real treat that true chocolate lovers will never resist!Leaf through online brochure Download PDF [0 KB]
Now you can achieve perfect results in pastry presentation and at the same time benefit from a greater convenience. For the demanding pastry chef, Callebaut developed ChocO’shine™ - a revelation in ready-to-use glazings! It combines the artisan chef's choice for noble ingredients with brilliant looks and an amazing taste.Leaf through online brochure Download PDF [0 KB]