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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
Show all
Biscuits
Breakfast pastries
Consumer recipes
Black Forest
Chocolate cake
Chocolate Chunk Cookies
Chocolate Cupcakes
Chocolate Macarons
Chocolate paste
Chocolate Souffle
Chocolate tartlets
Chocolate Truffles
Double Chocolate Chunk Cookies
Flourless Chocolate Cake
Mexican Hot Chocolate
Milk Chocolate Creme Brulee
Milk Chocolate Frosting
Molten Chocolate Cake
Pure chocolate cookie
Tartufata
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
Consumer recipes
Black Forest
Chocolate cake
Chocolate Chunk Cookies
Chocolate Cupcakes
Chocolate Macarons
Chocolate paste
Chocolate Souffle
Chocolate tartlets
Chocolate Truffles
Double Chocolate Chunk Cookies
Flourless Chocolate Cake
Mexican Hot Chocolate
Milk Chocolate Creme Brulee
Milk Chocolate Frosting
Molten Chocolate Cake
Pure chocolate cookie
Tartufata
US - English
US - English
