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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
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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
Techniques
Tempering
Molding
Pouring hollow figures with single moulds
Pouring hollow figures with double moulds
Moulding / Pouring
Chocolate (pralines)
Covering with chocolate / coating
Covering with ganaches
Decorations
Flavoring
How to apply White Icing & Decor Paste?
Dipping chocolates
A Scientific Adventure w/ Chef Jordi Puigvert
Aug 19-21, 2013
European Classics with an American Twist w/ Chef John Kraus
Sep 16-18, 2013
Molding
Pouring hollow figures with single moulds
Pouring hollow figures with double moulds
Moulding / Pouring
Chocolate (pralines)
US - English
