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

Technique you want to apply

Flavouring

remove

Category

Chips & Chunks
Cocoa products
Decorations & Inclusions
Chocolate
Chocolate Shells & Cups
Chocolate Decorations
Cocoa Products
Nut & Nut Pastes
Crunchy Textures
Fillings & Creams
Coatings
Glazes & Icings
Dessert Premixes
Sauces & Toppings
Sprinkles
Seasonals
Chocolate Drinks

Recipe you want to make

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

clear

Confectionery
- Adapt chocolate fluidity
- Adding texture
- Decorating
- Filling
- 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

54 products found

Dark Chocolate - Power 80 - 2.5kg Callets

strong cocoa - extra bitter - roasted - fruity

80%min. Cocoa
44.5%Fat

Available in

Callets™

Compare
Favorites

Recipe N° 70-30-38

intense cocoa - bitter - roasted - fruity hints

70.5%min. Cocoa
38.9%Fat

Available in

Block
Callets™

Compare
Favorites

View more

54 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

Everyday Inspiration

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

Where to find Callebaut products?

Change country / language

Choose your region

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

Copyright 2008-2023

Privacy policy settings

Cookie Settings