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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
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    • 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
      • 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
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    • 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
  • Breakfast pastries
  • Desserts - glasses
    • White chocolate mousse
    • Light white chocolate mousse
    • Summer Delight
    • Fantasy glass
    • White chocolate mousse with egg liqueur
    • Strawberry salad
    • Chocolate mousse in dessert glasses
    • Chocolate-lime crémeux
    • Cappuchoco Caramel
    • Chococo
    • Chocolate and Vanilla Cream
    • Chocolate and Gingerbread Soup
    • Choco-Splitters in Champagne
    • Chocolate Mousse with Mint
    • Chocolate Froth with Pear Spuma
    • Mousse Duo
    • Granita Royale
    • Ganache Grenade with honey spuma
  • 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

Desserts - glasses

White chocolate mousse White chocolate mousse
Light white chocolate mousse Light white chocolate mousse
Summer Delight
Fantasy glass Fantasy glass
White chocolate mousse with egg liqueur White chocolate mousse with egg liqueur
Strawberry salad with blancmange and chocolate mousse Strawberry salad
Chocolate mousse in dessert glasses Chocolate mousse in dessert glasses
Chocolate-lime crémeux with tapioca pudding and lychee jelly Chocolate-lime crémeux
Cappuchoco Caramel Cappuchoco Caramel
New Style Bounty Chococo
Chocolate and Vanilla Cream Chocolate and Vanilla Cream
Chocolate and Coeur de Bière-Soaked Gingerbread Soup Chocolate and Gingerbread Soup
Choco-Splitters in Champagne Choco-Splitters in Champagne
Chocolate Mousse with Mint Chocolate Mousse with Mint
Chocolate Froth with Pear Spuma Chocolate Froth with Pear Spuma
Mousse Duo Mousse Duo
Granita Royale Granita Royale
Ganache of Grenade chocolate with honey spuma Ganache Grenade with honey spuma
  • 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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