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Growing great chocolate
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Great Cocoa for Tomorrow
A revolutionary step
Continuing the great taste of our chocolate
Partnering for productivity
Fundamental: health care and education
Growing the program
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
Chefs create
Jean-Philippe Darcis
Lieven Lootens
Bart Van Cauwenberghe
Ambassadors
Calletize™ yourself
Grow great chocolate™ too
Calletizer™
Want to Know More?
Frequently asked questions
Callebaut TV
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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
Moulded pralines
Dipped pralines
Hollow figures
Fatbloom and sugarbloom
Chocolate mousse for pastries
Glazings
Chocolate mixtures for the airbrush gun
Shortbread pastry
Products
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Chocolate
Finest Belgian Dark Chocolate
Finest Belgian Milk Chocolate
Finest Belgian White Chocolate
Origine Chocolate
Finest Selection
With No Added Sugar
Organic Chocolate
Fairtrade Certified Chocolate
Chocolate for Fountains
Acticoa™ Chocolate
Nut Products
Nut pastes and praliné's
Gianduja's and hazelnut creams
Fillings
Caramels
Nut based
Classic Icing & Filling
Cocoa Products
Cocoa Mass
Cocoa Powder
Decoration
Chocolate Blossoms
Chocolate Shavings
Chocolate Pencils
Chocolate Flakes
Chocolate Cups
Chocolate fans & fantasy
Retail products
Crispearls™
Truffle Shells
Ready-to-use products
Callets™ Sensation
Chocolate mousse powder
Classic Coating
Baking Sticks
Ready to Sell
Callebaut Retail
Recipes
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American Classics Reinvented
Biscuits
Consumer recipes
Desserts - glasses
Desserts - plated
Espumas (Foams)
Food pairing
Hot drinks
Ice cream
Mignardises
Mousses
Pastry
Pralines - dipped
Pralines - molded
Sauces & Fondue
Seasonal - christmas
Seasonal - easter/spring
Small Chocolate Showpieces
Services
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Callebaut TV
Tutorials
Troubleshooting
Downloads
Useful Information
Products
Recipes sheets
Chocolate Ambassadors
Latest News
World Chocolate Masters
Fairs and Events
USA
CHOCOLATE ACADEMY™ Centers
Chocophilia
History of chocolate
From cocoa to chocolate
Chocolate ABC
Chocolate and health
Techniques
Tempering
Molding
Covering with chocolate / coating
Covering with ganaches
Decorations
Flavoring
How to apply White Icing & Decor Paste?
Dipping chocolates
Show all
American Classics Reinvented
Biscuits
Consumer recipes
Desserts - glasses
Desserts - plated
Espumas (Foams)
Food pairing
Hot drinks
Ice cream
Mignardises
Mousses
Pastry
Pralines - dipped
Pralines - molded
Sauces & Fondue
Seasonal - christmas
Seasonal - easter/spring
Small Chocolate Showpieces
Show all
Chocolate paste
Dark Chocolate Cake Pops
Chocolate Hazelnut Sandwiches
Caramelly Sauces and Crisp Fondue
Three Floor S'mores
Milk Chocolate Lemon Ginger Dome
Chocolate Pot de Crème
Ultimate Brownies
Ricotta Beignets with Caramel Chocolate Sauce
Moelleux Chocolat
Exotic Chocolate Combination
Mousse Duo
Hot Chocoberry
Chocolate Sauce
Chocolate and Vanilla Cream
Sweet Aphrodisiac
Raspberry and chocolate
Brésilienne Chips
Cappuchoco Caramel
After Eight Waves
Double Chocolate Cookies
White chocolate mousse in crunchy coconut cookies
Strawberry salad
Chocolate mousse with an espuma of tiramisu
Savarin
Dark chocolate mousse cigar
Peanut and white chocolate
Duo of chocolate mousse
Cinnamon flavoured white chocolate mousse
Florentines
Karamba
Peanut Tarte au Chocolat
Light & Dark Variegato
Caramel Sauce
Single Portions of Chocolate Sauce
Chocolate & peppermint
Supreme Chocolate
Caramel variegato
Raspberry chocolate tartlet
Choco-Splitters in Champagne
Choco Passion Drink
Ostrich sabayon
The Flavors of Africa
Petite Brown-Butter Cake
Chocolate Lava Cake - Moelleux
Chocolate-Almond filled Beignet
Creamy Lemon and White Chocolate
Chocolate Pecan Brownies
Light white chocolate mousse
Chocolate Froth with Pear Spuma
Brownie with panna cotta and stewed pear
Curry/passion fruit mignardise
Floating praline islands PX
Chocolate tartlets
Tartufata
Pure chocolate cookie
Chocolate cake
Black Forest
Chocolate Macarons
Sacher Baumkuchen
Turron
Chocolate Panettone
Christmas cake
Chocolate Chunk Cookies
White chocolate cake
Lollipop
Ivory
Fried Egg
Brownie, pumpkin and vanilla
Chocolate Cupcakes
Molten Chocolate Cake
Double Chocolate Chunk Cookies
Flourless Chocolate Cake
Milk Chocolate Creme Brulee
Milk Chocolate Frosting
Mexican Hot Chocolate
Chocolate Souffle
Chocolate Truffles
Chocolate millefeuille
Jasmin ganache palette
Truffle ganache
Baileys Caramel
White chocolate mousse
The lolly Egg
Passion - Ti amo
The Egg
White chocolate bûche with wild strawberries
L'Exquise
Chocolate bûche with passion fruit crémeux
Bûche with apricot praliné
Crème brûlée with banana and Kumabo
Saffron sticks
Chocolate mousse in dessert glasses
Chocolate Mousse with Mint
Chocolate quenelle
Orange tartlet
Chococo
Orange and Chocolate Mousse Cornet
Pears filled with Chocolate Mousse
Chocolate and Gingerbread Soup
Soufflé Tart
Pineapple Chocolate Tapas
Gingerbread-Brésilienne Millefeuille
Hot Chocolate Drink with Cinnamon
Ice lollies with bottled cherries
Italian Coffee Ice Cream with Meringue
Crème Brûlée with Fondant Chocolate
Chocolate Tart with Cranberry Sorbet
Mandarin Napoleon and Chocolate Soufflé
Chocolollies
Chocolate Sorbet with Splitter Biscuit
Chocolate Sorbet