Chocolate, nuts, cocoa products & compounds | Callebaut

en

Choose your region

Europe
Americas
Asia
Africa
- Middle East & Africa - English
Oceania
- Australia - English
International
- Other countries - English

Search

Callebaut Search

Search

Type

Products

Recipes

Other

Are you looking for

Finest Belgian Chocolate

Sustainable chocolate

Chocolate tips and tricks

Delicious chocolate recipes

Join our mailing list

Social media

facebook
twitter
googleplus
linkedin
email

Close

Show filter

Show filter Hide filter

Refine by

Clear all

Recipe you want to make

Gelato

remove

Category

Chocolate
Chocolate Shells & Cups
Chocolate Decorations
Cocoa Products
Nut & Nut Pastes
Crunchy Textures
Fillings & Creams
Coatings
Glazes & Icings
Dessert Premixes
Sauces & Toppings

Recipe you want to make

clear

Confectionery
- Caramels
- Chocolate clusters
- Chocolate Spreads
- Cream & butter filling
- Ganache
- Long shelf life chocolates
- Mendiants
- Nut filled pralines
- Truffles
Patisserie & Dessert
- Bavarois
- Crèmes & Crémeux
- Custards & Curds
- Icing
- Ganaches
- Glazes
- Macaroon shell
- Meringue
- Mœlleux / Fondant
- Mousse
- Pastry Doughs
- Sauces
- Sponges & cakes
Baking
- Bread & brioches
- Biscuits
- Muffins
- Danish
- Baking cream (tart, danish & pie fillings)
Ice creams & sorbets
- American ice cream
- Gelato
- Soft ice
- Sorbet
Drinks
- Cold chocolate
- Hot chocolate
Savoury
- Fish, meat & vegetables

Technique you want to apply

Confectionery
- Adapt chocolate fluidity
- Adding texture
- Decorating
- Filling
- Fine enrobing
- Medium enrobing
- Moulding big hollow figures (>30cm)
- Moulding medium hollow figures (15-30cm)
- Moulding pralines
- Moulding small hollow figures (5-15cm)
- Panning
- Spraying (airbrush)
- Tempering
- Flavouring
- Piping decoration
- Colouring
Patisserie & Dessert
- Adding texture
- Decorating
- Flavouring
- Glazing/icing
- Velvet effect
Baking
- Baking
- Decorating
- Flavouring
- Enrobing/Icing
Ice creams & sorbets
- Dipping ice cream
- Flavouring
- Decorating
- Adding texture
- Italian ice cream making
Drinks
- Decorating
Savoury
- Frying
- Adding texture

Certification

Fairtrade
Halal
Kosher Dairy
Kosher Pareve
Organic
Sustainable Cocoa

List view
Block view

All ingredients

17 products found

Chocolate

Gold

intense - balanced - rich toffee hints

30.4%min. Cocoa
28.3%min. Milk
37.1%Fat

Standard fluidity

Available in

Callets™ 20kg
Callets™ 2.5kg

Compare
Favorites

Power 80

strong cocoa - extra bitter - roasted - fruity

80%min. Cocoa
44.5%Fat

Available in

Callets™ 2.5 kg

Compare
Favorites

Recipe N° 70-30-38

intense cocoa - bitter - roasted - fruity hints

70.5%min. Cocoa
38.9%Fat

Available in

Block 5kg
Callets™ 10kg
Callets™ 2.5 kg

Compare
Favorites

Recipe N° 60-40-38

intense cocoa - slightly bitter - fruity hints

60.1%min. Cocoa
39.4%Fat

Standard fluidity

Available in

Callets™ 10kg

Compare
Favorites

Recipe N° 811

rich cocoa - balanced - smooth - fruity hints

54.5%min. Cocoa
36.6%Fat

Standard fluidity

Available in

Block 5kg
Callets™ 10kg
Callets™ 2.5 kg
Callets™ 1 kg

Compare
Favorites

View more

17 products found, View products

Find your Callebaut Ingredients

Chocolate Shells & Cups

Chocolate Decorations

Nut & Nut Pastes

Crunchy Textures

Fillings & Creams

Glazes & Icings

Dessert Premixes

Sauces & Toppings

The A-Z Recipe Guide

Chocolate Essentials

Chocolate Techniques

Troubleshooting

Explore the Callebaut Stories

Callebaut TV - Great Chocolate Stories

Callebaut TV - Trendwatching

For the love of chocolate

Callebaut & The Cocoa Horizons Foundation

Chocolate ACADEMY

Chocolate Academy Online

Chocolate Academy Centers

Where do I find Callebaut chocolate?

Join our mailing list

Change country / language

Choose your region

Europe
Americas
Asia
Africa
- Middle East & Africa - English
Oceania
- Australia - English
International
- Other countries - English

Copyright 2008-2020