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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 create
      • 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
      • The fresh nut taste
      • Almonds
      • Hazelnuts
      • Hazelnuts & Almonds
      • Pistachios
      • Pecans
    • 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 butter in powder form Mycryo®
      • Cocoa liquor
      • Cocoa powder
      • Nibs
    • Decoration
      • Butter Curly™ Chocolate
      • 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
      • Valentine and Easter
      • Various
      • Pralines
      • Tablets
      • Christmas
  • Recipes
    X
    • 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
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    • Callebaut TV
      • Tutorials
      • Troubleshooting
    • Online brochures
      • Useful Information
      • Products
    • Chocolate Ambassadors
    • Latest News
    • World Chocolate Masters
    • Fairs and Events
    • Webshop
    • CHOCOLATE ACADEMY™ centre
    • Ready-to-print promotion tools
      • Fairtrade certified 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
  • Show all
  • Biscuits
  • Bread & brioches
    • Classic brioches with chocolate
    • Cocoa and chocolate bread
    • Flemish chunky brioche
    • Sweet candy bread
    • Whole-wheat bread
  • 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

Bread & brioches

Classic brioche Classic brioches with chocolate
Cocoa and chocolate bread Cocoa and chocolate bread
Flemish chunky brioche Flemish chunky brioche
Sweet candy bread with white chocolate Sweet candy bread
Whole-wheat bread with dark chocolate Whole-wheat bread
  • Growing great chocolate
    • Calletize™ yourself
    • Chefs create
    • 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
    • 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
    • CHOCOLATE ACADEMY™ centre
    • Callebaut TV
    • Chocolate Ambassadors
    • Chocophilia
    • Fairs and Events
    • Latest News
    • Online brochures
    • Ready-to-print promotion tools
    • Techniques
    • Webshop
    • World Chocolate Masters
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