US - English
Change country/language
Country
Österreich
België-Belgique
Canada
中國
Česká Republika
France
Deutschland
Italia
日本
Polska
Slovensko
España
Schweiz-Suisse-Svizzera
Nederland
USA
UK
Россия
Türkiye
Middle East
Africa
South East Europe
Other Countries
Language
English
GO
Newsletter
Login
-
Register
Growing great chocolate
X
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
X
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
X
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
X
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
X
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)
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
New
Sea Salty Appetizer
New
Trilogy
New
Lollymanon
Chocolate paste
Dark Chocolate Cake Pops
Three Floor S'mores
Caramelly Sauces and Crisp Fondue
Chocolate Hazelnut Sandwiches
Peanut Tarte au Chocolat
Chocolate Pot de Crème
Chocolate Sorbet with Splitter Biscuit
Chocolate Sorbet
Crème Brûlée with Fondant Chocolate
Sweet Aphrodisiac
After Eight Waves
Chocolate Sauce
Raspberry and chocolate
Chocolate and Vanilla Cream
Exotic Chocolate Combination
Hot Chocoberry
Moelleux Chocolat
Brésilienne Chips
Cappuchoco Caramel
Mousse Duo
White chocolate mousse in crunchy coconut cookies
Chocolate mousse with an espuma of tiramisu
Strawberry salad
Peanut and white chocolate
Duo of chocolate mousse
Dark chocolate mousse cigar
Cinnamon flavoured white chocolate mousse
Ultimate Brownies
Savarin
Florentines
Chocolate & peppermint
Light & Dark Variegato
Caramel Sauce
Caramel variegato
Karamba
Supreme Chocolate
Single Portions of Chocolate Sauce
Raspberry chocolate tartlet
Milk Chocolate Lemon Ginger Dome
Double Chocolate Cookies
Ricotta Beignets with Caramel Chocolate Sauce
Choco Passion Drink
Choco-Splitters in Champagne
Ostrich sabayon
The Flavors of Africa
Creamy Lemon and White Chocolate
Chocolate-Almond filled Beignet
Chocolate Lava Cake - Moelleux
Chocolate Pecan Brownies
Petite Brown-Butter Cake
Chocolate Froth with Pear Spuma
Light white chocolate mousse
Brownie with panna cotta and stewed pear
Curry/passion fruit mignardise
Floating praline islands PX
Chocolate cake
Chocolate tartlets
Black Forest
Chocolate Macarons
Tartufata
Pure chocolate cookie
Sacher Baumkuchen
Chocolate Panettone
Turron
Christmas cake
Chocolate Chunk Cookies
White chocolate cake
Lollipop
Ivory
Fried Egg
Brownie, pumpkin and vanilla
Mexican Hot Chocolate
Molten Chocolate Cake
Milk Chocolate Frosting
Double Chocolate Chunk Cookies
Milk Chocolate Creme Brulee
Flourless Chocolate Cake
Chocolate Truffles
Chocolate Cupcakes
Chocolate Souffle
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
Chocolate bûche with passion fruit crémeux
L'Exquise
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
Pears filled with Chocolate Mousse
Soufflé Tart
Pineapple Chocolate Tapas
Orange and Chocolate Mousse Cornet
Chococo
Mandarin Napoleon and Chocolate Soufflé
Chocolate Tart with Cranberry Sorbet
Chocolollies
Gingerbread-Brésilienne Millefeuille
Chocolate and Gingerbread Soup
Hot Chocolate Drink with Cinnamon
Ice lollies with bottled cherries
Italian Coffee Ice Cream with Meringue