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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
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      • Origine Chocolate
      • Finest Selection
      • With No Added Sugar
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      • 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
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    • Decoration
      • Chocolate Blossoms
      • Chocolate Shavings
      • Chocolate Pencils
      • Chocolate Flakes
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      • 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
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      • USA
    • CHOCOLATE ACADEMY™ Centers
    • Chocophilia
      • History of chocolate
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      • Chocolate ABC
      • Chocolate and health
    • Techniques
      • Tempering
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      • Covering with chocolate / coating
      • Covering with ganaches
      • Decorations
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      • 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
    • Light white chocolate mousse
    • Chocolate mousse with an espuma of tiramisu
    • Cinnamon flavoured white chocolate mousse
    • Mousse Duo
    • Orange and Chocolate Mousse Cornet
    • Peanut and white chocolate
    • Pears filled with Chocolate Mousse
    • White chocolate mousse in crunchy coconut cookies
    • Chocolate Froth with Pear Spuma
    • Chocolate quenelle
    • Exotic Chocolate Combination
    • Raspberry and chocolate
    • Chocolate mousse in dessert glasses
    • Chocolate Mousse with Mint
    • Strawberry salad
    • Ivory
    • Floating praline islands PX
  • Pastry
  • Pralines - dipped
  • Pralines - molded
  • Sauces & Fondue
  • Seasonal - christmas
  • Seasonal - easter/spring
  • Small Chocolate Showpieces

Mousses

Light white chocolate mousse Light white chocolate mousse
Chocolate mousse with an espuma of tiramisu Chocolate mousse with an espuma of tiramisu
Cinnamon flavoured white chocolate mousse Cinnamon flavoured white chocolate mousse
Mousse Duo Mousse Duo
Orange and Chocolate Mousse Cornet Orange and Chocolate Mousse Cornet
Peanut and white chocolate Peanut and white chocolate
Pears filled with Chocolate Mousse Pears filled with Chocolate Mousse
White chocolate mousse in crunchy coconut cookies White chocolate mousse in crunchy coconut cookies
Chocolate Froth with Pear Spuma Chocolate Froth with Pear Spuma
Chocolate quenelle & orange compote Chocolate quenelle
Exotic Chocolate Combination Exotic Chocolate Combination
Raspberry and chocolate Raspberry and chocolate
Chocolate mousse in dessert glasses Chocolate mousse in dessert glasses
Chocolate Mousse with Mint Chocolate Mousse with Mint
Strawberry salad with blancmange and chocolate mousse Strawberry salad
Ivory Ivory
Floating praline islands PX Floating praline islands PX
  • 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
    • 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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