selection chocolate range callebaut
selection chocolate range callebaut

Selection Range

Created for chefs who shape the future of chocolate.

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Masters of Taste. Crafted for Chefs.

Great creations start with the right choices — flavour, texture, and finish.
This curated selection brings together cocoa powders, chocolate shells, and decorations designed to support chefs and artisan chocolatiers in every step of their craft.

  • Selection chocolate callebaut
    Crafted through expertise. Chosen for flavour

    What Will you create?

Defined by origin. Refined by balance.

The Foundations: Cocoa Powder for Pastry & Baking

Our cocoa powders deliver consistent performance and expressive flavour — from colour to bitterness to mouthfeel.

Spotlight: Zestina Experience Plein Arôme Cocoa Powder
Bold cocoa intensity with a refined, fruity brightness.

  • Flavour profile: Deep roasted cocoa with a fresh, lively lift
  • In application: Smooth colour, clean bitterness, excellent roundness
  • Best for: Cakes, cookies, creams, glazes, and chocolate drinks

Why chefs choose it
Reliable results and a flavour profile that brings structure without heaviness.

Technical precision: 22–24% fat | pH 6.8–7.2

Where convenience meets craftsmanship.

The Vessels: Ready‑to‑Fill Chocolate Shells

Pre‑formed chocolate shells that save time — without compromising on flavour, snap, or aesthetics.

Dark Marie Charlotte Cups
Open, elegant cups with handcrafted‑style edges.

  • Ideal for café gourmand, plated desserts, single‑serve mousses
  • Made with premium dark chocolate for a clean snap and deep cocoa taste

Dark Dome Cups (65mm)
A modern hemisphere shell for visual impact.

  • Perfect for layered desserts, entremets, showpiece creations
  • Designed to elevate presentation instantly

Truffle Shells (Dark, Milk, White)
A confectionery essential.

  • Thin, resilient shells for ganaches, pralines, caramels
  • Optimized chocolate‑to‑filling ratio so your flavours shine
Crunch, contrast, and visual signature.

The Finish: Chocolate Texture & Decoration

The final touch that transforms desserts into memorable experiences.

Crispearls™: crunch that lasts.

  • Toasted cereal pearls coated in sustainably sourced chocolate
  • Stay crunchy in mousses, creams, and desserts

Dark Curl Blossoms: light, elegant chocolate curls.

  • Petal‑thin texture with a delicate melt
  • Ideal for classic and contemporary pastry plating

Small Dark Flakes: subtle texture, strong impact.

  • Irregular dark chocolate flakes that add sparkle and depth
  • Melt smoothly while enhancing visual contrast
     

Made for chefs. Guided by taste.

Every product is crafted to support creativity, precision, and consistency — so you can focus on what matters most: creating unforgettable chocolate experiences.

 

Our Picks

Technical Specifications

  • Zestina Plein Arôme

    Category: Cocoa Powder

    • Specs: 22-24% Fat (High) | pH 6.8-7.2
    • Character: Fruity notes, warm brown hue.
    • Best For: Spreads, Gelato, Baking.

  • Dark Marie Charlotte Cups

    Category: Ready-to-Fill

    • Specs: 100% Dark Chocolate | Hand-carved edges.
    • Character: Intense cocoa taste, artisanal look.
    • Best For: Café Gourmand, Plated Desserts.

  • Selection Crispearls™

    Category: Inclusions

    • Specs: Toasted Cereal Core | Cocoa Butter Barrier.
    • Character: Stays crunchy in wet fillings.
    • Best For: Mousse, Ice Cream texturing, Grazing.

  • Dark Flakes (Small)

    Category: Decorations

    • Specs: Irregular size | Rapid melt.
    • Character: High gloss, intense cocoa hit.
    • Best For: Finishing touch, sprinkling on cream.

  • Truffle Shells

    Category: Shells

    • Specs: Pre-crystallized | Thin-walled.
    • Character: Balanced snap, neutral carrier for fillings.
    • Best For: Bonbons, Pralines, Ganache work.

FAQ

  • Why choose Zestina Plein Arôme over standard cocoa powder?

    Zestina offers a higher fat content (22-24%) compared to standard powders, providing a richer mouthfeel and a specific warm brown color. Its pH of 6.8-7.2 ensures perfect solubility for glazes and dairy bases.

  • Do Callebaut Truffle Shells require tempering?

    No, the shells are pre-crystallized. You simply fill them with your ganache, let it set, and then cap/seal them with tempered chocolate.

  • How do Crispearls stay crunchy in mousse?

    Callebaut Crispearls™ utilize a special enrobing technique that creates a moisture barrier, keeping the toasted cereal heart crunchy even when suspended in wet fillings like mousse or ice cream.