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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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    • Great Chocolate Stories
      • The success stories of Belgian Chocolatiers
    • 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
      • Great Chocolate Stories
      • 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)
    • Choco Passion Drink
    • Choco-Splitters in Champagne
    • Chocolate Froth with Pear Spuma
    • Chocolate mousse with an espuma of tiramisu
    • Light white chocolate mousse
  • Food pairing
  • Hot drinks
  • Ice cream
  • Mignardises
  • Mousses
  • Pastry
  • Pralines - dipped
  • Pralines - molded
  • Sauces & Fondue
  • Seasonal - christmas
  • Seasonal - easter/spring
  • Small Chocolate Showpieces

Espumas (Foams)

Choco Passion Drink Choco Passion Drink
Choco-Splitters in Champagne Choco-Splitters in Champagne
Chocolate Froth with Pear Spuma Chocolate Froth with Pear Spuma
Chocolate mousse with an espuma of tiramisu Chocolate mousse with an espuma of tiramisu
Light white chocolate mousse Light white chocolate mousse
  • Growing great chocolate
    • Calletize™ yourself
    • Chefs create
    • Great Cocoa for Tomorrow
    • Great Taste & Workability
    • Tell your customers about it
    • Want to Know More?
  • Callebaut TV
    • Great Chocolate Stories
    • Troubleshooting
    • Tutorials
  • Products
    • Chocolate
    • Cocoa Products
    • Decoration
    • Fillings
    • Nut Products
    • Ready to Sell
    • Ready-to-use products
  • Recipes
    • 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
    • CHOCOLATE ACADEMY™ Centers
    • Callebaut TV
    • Chocolate Ambassadors
    • Chocophilia
    • Downloads
    • Fairs and Events
    • Latest News
    • Techniques
    • World Chocolate Masters
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