"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]
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
"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]
"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]
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…Download PDF [618 KB]
Tempering chocolate is a necessary step in creating the ideal
* 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.
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.
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.
Crispearls™, the chocolate pearls with their crunchy biscuit heart now come in dark, milk and white chocolateDownload PDF [785 KB]
Add taste, texture and colour to bakery and pastry products.Download PDF [1,0 MB]
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
CALLEBAUT CLASSIC ICING & FILLING
A New Bakestable Filling from Callebaut
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.Download PDF [377 KB]
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!Download PDF [850 KB]
811, 823, W2, 70-30-38 now come in Fairtrade certified versions too!Download PDF [5,0 MB]
Salted caramel filling with Callebaut Origine Java Milk Couverture. Created by Jerome Landrieu, Technical Advisor – CHOCOLATE ACADEMY™ center North America.Download PDF [240 KB]
Black currant ganache with Callebaut Origine Java Milk Couverture. Created by Patrick Peeters, Technical Advisor – CHOCOLATE ACADEMY™ center North America.Download PDF [245 KB]
Vanilla ganache with Callebaut Origine Mexico Dark Couverture. Created by Jerome Landrieu, Technical Advisor – CHOCOLATE ACADEMY™ center North America.Download PDF [247 KB]
Port wine ganache with Callebaut Origine Sao Thomé Dark Couverture. Created by Derrick Tu Tan Pho, Technical Advisor – CHOCOLATE ACADEMY™ center North America.Download PDF [240 KB]