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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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Great Chocolate Stories
The success stories of Belgian Chocolatiers
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
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Tintoretto's
Nut based
With no added sugar
Crunchy textures
Cocoa Products
Cocoa butter
Cocoa butter in Callets
TM
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
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Chocolate mousse powder
Ice cream premix Pure Sensation
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Toppings
Equipment
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Books
Moulds
Moulds Valentine and Easter
Moulds various
Moulds for pralines
Moulds Tablets
Moulds Christmas
Recipes
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Biscuits
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Ice cream
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Pastry
Pralines - dipped
Pralines - moulded
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Seasonal - christmas
Seasonal - easter/spring
Small Chocolate Showpieces
Truffles
Services
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Products
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Latest News
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CHOCOLATE ACADEMY™ centre
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Fairtrade certified chocolate
Growing great chocolate
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History of chocolate
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Chocolate ABC
Chocolate and health
Techniques
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How to apply White Icing & Decor Paste?
Dipping chocolates
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