Recipe Rustic Fleur de Cao Panna Cotta Tonka Bean, Pineapple & Pecan Nut A panna cotta is a traditional Italian dessert translated to “cooked cream”. Our Rustic Fleur de Cao 70% Callebaut Signa… Rustic Fleur de Cao Panna Cotta Tonka Bean, Pineapple & Pecan Nut
Recipe Ghana Chocolate Bar This Pecan Caramel & Cookie Chocolate Bar brings together chocolate, nuts, caramel, and cookies in a layered format that… Ghana Chocolate Bar
Recipe Madagascar 67% Entremet Our Madagascar 67% Signature Collection chocolate creates brightness and natural acidity in its cocoa flavour. Its fru… Madagascar 67% Entremet
Recipe Ruby & Crunchy Cashew Praline I love pairing cashews with Callebaut Ruby because the slight nuttiness and buttery flavor of the cashew contrasts the t… Ruby & Crunchy Cashew Praline
Recipe Cocoa Sablé This elegant plant‑based sablé cookie balances deep cocoa richness with a warm, nutty filling that layers roasted almond… Cocoa Sablé
Recipe Kumquat, Mango, Coconut Tart A bright, tropical tart that layers kumquat, mango, and coconut with the refined citrus‑spice notes of Zestina Madagasca… Kumquat, Mango, Coconut Tart
Recipe S'mores Ice Cream Bars This is a fun ice cream bar that really came out of nowhere. I was just having fun with some ingredients that are freque… S'mores Ice Cream Bars
Recipe Dominican Republic 70% Cowboy A bold, layered creation built around the depth of Dominican Republic 70% chocolate — elevated with saffron infusion, ra… Dominican Republic 70% Cowboy
Recipe Kumquat, Bergamot & Orange Blossom Tarts A bright, nostalgic tart built on cacao pâte sucrée and layered with kumquat confit, Fleur de Cao mousse, and a fragrant… Kumquat, Bergamot & Orange Blossom Tarts
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