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  • Growing great chocolate
    • 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
    • Want to Know More?
      • Frequently asked questions
  • Chefs Grow
    • Chefs create
      • Jean-Philippe Darcis
      • Lieven Lootens
      • Bart Van Cauwenberghe
    • Calletize™ yourself
      • Grow great chocolate™ too
      • Calletizer™
  • Products
    • Chocolate
      • Finest Belgian Dark Chocolate
      • Finest Belgian Milk Chocolate
      • Finest Belgian White Chocolate
      • Origine Chocolate
      • Finest Selection
      • Fairtrade certified chocolate
      • Chocolate for fountains
    • Nut Products
      • Nut pastes and praliné's
      • Gianduja's and hazelnut creams
    • Fillings
      • Caramels
      • Nut based
    • Cocoa Products
      • Cocoa liquor
      • Cocoa powder
      • Mycryo®
    • Decoration
      • Chocolate Blossoms
      • Chocolate Shavings
      • Chocolate Pencils
      • Chocolate Flakes
      • Crunchy decorations
      • Chocolate Cups
      • Chocolate fans & fantasy
      • Nut products
      • Vermicelli
      • Retail products
      • Crispearls™
      • Decor Paste
      • Chocolate powder
      • Truffle Shells
    • Specialties
      • Callets™ Sensation
      • Chocolate mousse powder
      • Cocoa and chocolate powders
      • Chocolate sauce
      • Toppings
    • Ready to Sell
      • Callebaut Retail
  • Recipes
    • Biscuits
    • Breakfast pastries
    • Consumer recipes
    • Desserts - glasses
    • Desserts - plated
    • Espumas
    • Food pairing
    • Hot drinks
    • Ice cream
    • Meat / Fish preparations
    • Mignardises
    • Mousses
    • Pastry
    • Pralines - dipped
    • Pralines - moulded
    • Sauces & Fondue
    • Seasonal - christmas
    • Seasonal - easter/spring
    • Small Chocolate Showpieces
    • Truffles
  • Services
    • Callebaut TV
      • Tutorials
      • Troubleshooting
    • Downloads
      • Useful Information
      • Products
      • Recipes sheets
    • Chocolate Ambassadors
    • Latest News
    • World Chocolate Masters
    • Fairs and Events
      • Belgium
      • USA
    • Chocolate Academy
    • 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
Callebaut TV
  • 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
Chocolate Technology II May 22-24, 2012
Discovering Chocolate Jun 04-06, 2012