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For your convenience you can download, consult and print out the product sheets, technical information and recipe sheets in this section. All the information is in PDF format, which means you need Adobe Reader to consult it. If you don’t have Adobe Reader installed on your PC, simply click the Adobe Reader icon for free installation.

Useful Information  Products  Recipes sheets   

Useful Information

Useful information
Useful information (UK)

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.

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Tempering chocolate has never been easier!
Tempering chocolate has never been easier! (UK)

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.

Download PDF [391 KB]
Callebaut offers you a true bouquet
Callebaut offers you a true bouquet (UK)

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…

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Finest Belgian Chocolate
A guide to the perfect white chocolate couverture

"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)

Download PDF [974 KB]
Finest Belgian Chocolate
A guide to the perfect milk chocolate couverture

"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)

Download PDF [1,0 MB]
Finest Belgian Chocolate
A guide to the perfect dark chocolate couverture

"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)

Download PDF [1.024 KB]
 

Products

Origine
Origines - Add the extraordinary of the equator to your chocolate creations...(US)

Callebaut selected 2 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.

Download PDF [406 KB]
 

Recipes sheets

Porto

Port wine ganache with Callebaut Origine Sao Thomé Dark Couverture. Created by Derrick Tu Tan Pho, Technical Advisor – Chocolate Academy North America.

Download PDF [240 KB]
Palet D’Or

Vanilla ganache with Callebaut Origine Mexico Dark Couverture. Created by Jerome Landrieu, Technical Advisor – Chocolate Academy North America.

Download PDF [247 KB]
Denebola

Black currant ganache with Callebaut Origine Java Milk Couverture. Created by Patrick Peeters, Technical Advisor – Chocolate Academy North America.

Download PDF [245 KB]
Armorique

Salted caramel filling with Callebaut Origine Java Milk Couverture. Created by Jerome Landrieu, Technical Advisor – Chocolate Academy North America.

Download PDF [240 KB]