What dark chocolate makes your recipes shine? Start with the cocoa intensity. Chef Minette shows how to choose easily.

Choosing a great milk chocolate for your creations shouldn't be hard. Creamy or cocoa-rich? Chef Minette lays out the options you'll find in the Callebaut chocolate range.

Choosing white chocolate? Focus on the flavour profile first. Chef Minette takes you through from buttery to caramel. Sweet!

Want to wow with your creations? Try the unique tastes of ruby and gold chocolate: from berry vibes to salty butter caramel. Chef Minette guides you on when to choose these exceptional chocolates.

Got the right flavour? Next, nail the fluidity. Choosing the right fluidity (or viscosity) of chocolate is essential for shaping chocolate shells with a precise thickness, creating perfect textures for ganaches and creams, and for wonderful chocolate-filled bakes. Chef Minette explains the different fluidities and the best applications for each fluidity.