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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

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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Finest Belgian Chocolate
We're proud to offer you the Finest Belgian Chocolate

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.

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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)

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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)

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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)

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Callebaut offers you a true bouquet

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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Tempering chocolate has never been easier!

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.

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Products

Bakery and pastry product catalogue
Bakery and pastry product catalogue

Add taste, texture and colour to bakery and pastry products.

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Overview products hotel/restaurant/catering
Overview products hotel/restaurant/catering Leaf through online brochure Download PDF [0 KB]
A tiny crunch with a giant chocolate punch

Crispearls™, the chocolate pearls with their crunchy biscuit heart now come in dark, milk and white chocolate

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Pure Seduction Callets sensation
Pure Seduction CalletsTM sensation

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!

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Fairtrade certified chocolate
Switch to Fairtrade. It’s the easiest thing in the world!

811, 823, W2, 70-30-38 now come in Fairtrade certified versions too!

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Discover the chocolate glazing that has it all

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.

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Callebaut Classic Coating

Callebaut is pleased to introduce a line of Classic Coatings.
• Easy to use and does not require tempering
• Offers an exceptional shine and are the perfect coating for strawberries, cookies, pretzels and more
• 0 grams trans fat
• Kosher Dairy

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Callebaut Classic Icing & Filling

CALLEBAUT CLASSIC ICING & FILLING
A New Bakestable Filling from Callebaut

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Confectionery product catalogue
Confectionery product catalogue

Add taste, texture and refinement to your confectionery products

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Mousse Mix Download PDF [0 KB]
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Recipes sheets

Armorique

Salted caramel filling with Callebaut Origine Java Milk Couverture. Created by Jerome Landrieu, Technical Advisor – CHOCOLATE ACADEMY™ center North America.

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Denebola

Black currant ganache with Callebaut Origine Java Milk Couverture. Created by Patrick Peeters, Technical Advisor – CHOCOLATE ACADEMY™ center North America.

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Beer & Chocolate
Pairing the Best of Belgium: Beer & Chocolate Download PDF [0 KB]
Palet D’Or

Vanilla ganache with Callebaut Origine Mexico Dark Couverture. Created by Jerome Landrieu, Technical Advisor – CHOCOLATE ACADEMY™ center North America.

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Porto

Port wine ganache with Callebaut Origine Sao Thomé Dark Couverture. Created by Derrick Tu Tan Pho, Technical Advisor – CHOCOLATE ACADEMY™ center North America.

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