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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
    • Raspberry chocolate tartlet
    • Soufflé Tart
    • Orange tartlet
    • Ivory
    • Chocolate cake
    • Black Forest
    • Chocolate tartlets
    • Tartufata
    • Chocolate Hazelnut Sandwiches
    • Dark Chocolate Cake Pops
    • Chocolate paste
  • Pralines - dipped
  • Pralines - molded
  • Sauces & Fondue
  • Seasonal - christmas
  • Seasonal - easter/spring
  • Small Chocolate Showpieces

Pastry

Raspberry chocolate tartlet Raspberry chocolate tartlet
Soufflé Tart with Dark Chocolate Soufflé Tart
Orange tartlet Orange tartlet
Ivory Ivory
Chocolate cake Chocolate cake
Black Forest Black Forest
Chocolate tartlets Chocolate tartlets
Tartufata Tartufata
Chocolate Hazelnut Sandwiches
Cake Pops Dark Chocolate Cake Pops
Chocolate paste
  • 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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