selection chocolate callebaut
selection chocolate callebaut

Selection Range

Created for chefs who shape the future of chocolate.

Explore the full collection

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.

Product 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.