Built for Baking
Chocolate engineered to deliver flavour, stability and reliability through every bake.
Why Bakers Choose Callebaut
Baking demands chocolate that performs under heat, pressure and repetition. Callebaut chocolates are crafted to retain flavour, texture and structure from mixing to baking and finishing. Results stay consistent, batch after batch.
Performance Where It Matters
- Heat-stable flavour that stays balanced after baking
- Consistent melt and set for fillings, layers and inclusions
- Reliable formats designed for professional workflows
Whether you’re producing viennoiserie, cakes or finished pastries, Callebaut delivers dependable results you can trust.
Designed for Bakery & Pastry Applications
Our chocolates perform across a wide range of bakery uses:
- Doughs and batters
- Chips, chunks and batons
- Creams, glazes and finishes
Each recipe is developed to support precision, efficiency and flavour clarity in professional kitchens.
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Explore products by category
From everyday bakery solutions to premium finishing chocolates, explore formats designed for baking performance. -
Explore bakery recipes
Be inspired by recipes for cookies, cakes and more from our Chocolate Academy UK chefs.
Download our new catalogue
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