Callebaut is about more than quality chocolate. It is about offering perfect solutions for chefs and caterers too! Whether you're looking for true and noble ingredients that allow you to make a difference. Or whether you aim for a dessert range that guarantees a great taste, yet can be prepared with a maximised convenience, Callebaut offers a perfect match.

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.

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.

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!

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!

The hot or cool finishing touch in three natural and delicious flavours!

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?

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.

Specially for tasting purposes, Callebaut offers each Origine chocolate in 10 g neapolitans. They are beautifully shaped, ideal for serving with coffee or tea and ready for resale.

Callebaut has brought together 13 Origine chocolates in a discovery box. It contains 3 neapolitans of each Origine chocolate and a leaflet explaining the origin of the cocoa and the taste of the chocolate. This box is ideal for tasting or comparison, and will be the perfect gift for many of your customers.

Callebaut selected 13 of the world's most renowned and sought after cocoa bean varieties and dedicated to each an exclusive Origine chocolate. In the taste and aromas of each variety, you will discover the expression of the soil on which the cocoa was grown: hints of flowers, fruits, herbs,... Explore Origine, discover how different chocolate can be. Explore chocolate that carries the soul of the cocoa bean.

Beauty and functionality go hand in hand. With Callebaut's transfer sheets, you can let your customers know which Origine chocolates you have selected for your creations and leave a discrete, distinctive mark at the same time!

An overview of the taste profiles of all Origine chocolates.

When they discovered Callebaut Origine, the Chocolate Ambassadors were more than thrilled with this range of extraordinary chocolates. For them, Origine is the range of chocolate to make the difference with. It's the most personal way for artisan professionals to add a distinguishing signature to eachcreation.

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!

The fruit of the finest blends of cocoa. Experience the exceptional taste sensations offered by Callebaut’s Finest Selection. This new generation of dark and milk chocolates promises an unequalled intensity in taste and a truly exciting variation of fine aromas. Especially for its Finest Selection, Callebaut has blended aromatic cocoa beans from different plantations into unique chocolate recipes. Explore these chocolates with the most refined character you have ever experienced. Callebaut’s Finest Selection is a dream to each professional… and to the true chocolate lover.

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!

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.

Callebaut’s Creme a la Carte beats everything. Your customers will enjoy the refined and noble taste of these ganaches. You will love the convenience they offer, and the longer shelf life of your pralines!

Give your confectionery an exciting new dimension with striking colours and tasty flavours. Try Callebaut's latest user-friendly and time-saving solution.

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!

Callebaut has dedicated an entirely new line of chocolate decoration products to your talent. The quality, taste and refinement of these items are specially designed to complement your ideas and creativity. They add to your personal signature.

Packed as precious jewels in a luxury box, these two classics in the Callets^TM sensation range will surely catch the attention of your customers. They will be sold out in no time.

One glance at the new Callets sensation is enough. Made of 100% Callebaut chocolate, they have the looks and the taste. In short: they will seduce every chocolate lover!

The Callebaut range of small chocolate cups are the ideal for your creative ideas. They are available in a wide variety of shapes and sizes so, no matter how fanciful your ideas, there's bound to be a Callebaut cup that complements them perfectly. Made from Callebaut's finest couverture chocolate, they're perfect for filling with ice-cream, mousses or fruit.

Cocoa butter in powder form. The gateway to convenient, tastier, cost-effective and hygienic frying.

"Probably just like you, we too in our bakery are faced with the same challenge every day. How can we please our customers as much as possible? How can we surprise them; bring novelties in an economical way..." (Axel Sachem - Chef Patissier Mont Royal Uccle, Callebaut Chocolate Ambassador)

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.

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.

Tempering chocolate is a necessary step in creating the ideal chocolate products.
* 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)

Welcome to the Chocolate Academy! With the seminars and courses organised by Callebaut in 2007-2008, we offer professionals in all fields the opportunity to expand their knowledge of chocolate and further develop their chocolate skills. You can choose from introductory, advanced and specialist courses in chocolaterie, confectionery or catering. In addition to theory there's plenty of hand-on, practical experience, so by the end of the course you will be able to do a whole lot more with chocolate - guaranteed!

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…

"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)

"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)

"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)