This recipe is great for creating a bit of slowcial interaction: let your guests or customers share a wreath or...

An absolute winner on the afternoon dessert menu: miniature doughnuts, or donuts if you will, served with a delicious...

It’s a hit in bakeries from Asia to New York: this fusion between a doughnut and a croissant combines crispness with...

There is no end to the pleasure you’ll give your customers with this delicious fusion of croissants and donuts. Mega...

Conching is the art of precision. The right proportions, the right time and the right fluidity… it reminds me of a...

Dipping the cocoa nib tuiles into the gianduja spread gives a very pleasant crunch and at the same time a deliciously...

Here's a great idea to play with the presentation of pralines and bonbons: pralines on a stick. Why not giving these...

A strawberry ganache in a lollipop? A new concept to turn your chocolate counter into an appealing display for day...

Armed with no less than three types of dark chocolate with an intense cocoa flavour and a dozen other deliciously...

Chocolate, pear and caramel may be a classic combination, yet this recipe gives it a contemporary twist. What can you...

A must-have on the dessert menu. This classic moelleux or lava cake is still the number one indulgence for many...

When crème brûlée meets chocolate, you get indulgence spoon after spoon. With this easy recipe, you'll definitely...

With this recipe, you'll create a refreshing dessert, perfect for summer or after dinner. It combines a semi-frozen...

To many chocolate lovers, pure indulgence should be served hot. This recipe combines a classic chocolate soufflé with...

Recipe of Callebaut® Ambassador Peter Hernou,...

Recipe of Callebaut® Ambassador Peter Hernou,...

Recipe of Callebaut® Ambassador Peter Hernou,...

Recipe of Callebaut® Ambassador Peter Hernou,...

This recipe was crafted during a live tutorial at Callebaut Chocolate Academy, starring chef Ryan J. Stevenson. Here...

In this recipe, the classic choux à la crème gets a modern flavour twist. Treat your customers to a brand-new taste...

Callebaut chef Alexandre Bourdeaux is a master in giving a modern twist to classic French pastry. For this recipe he...

Chocolate and savoury meat or fish dishes make for great pairings. Especially when used to flavour sauces, chocolate...

This recipe yields a delicious gelato-based dessert based on Arriba 39% milk chocolate. The milk chocolate glazing...

This delicious gelato pie, created by ice cream master Leonardo di Carlo, requires some practice, but if you get it...

The Arancia Choco Meccanica is for authentic Italian ice cream lovers searching for an intense dark chocolate taste...

How to create the perfect indulgence for customers who love their real Italian ice cream mild and sweet? This Arriba...

Want to jazz up your velvety smooth white gelato recipe? We’ve got you covered. Enrobe your ice cream and deep-frozen...