- Display 15 Products per page
-
60/40 CHIPS (60%), CALLEBAUT
Dark and bitter. High cocoa content. There is a wide variety of dark chocolate recipes to choose from, each with its own unique taste sensation, ranging from extra bitter to mild and aromatic. Each recipe carries the Callebaut quality guarantee. That means that you can rely on the taste and quality of each Finest Belgian dark chocolate, as they remain constant today, tomorrow, and always.
-
BITTERSWEET CHOCOLATE (60%), CALLEBAUT
There is a wide variety of dark chocolate recipes to choose from each with its own unique taste sensation, ranging from extra bitter to mild and aromatic. Each recipe carries the Callebaut quality guarantee. That means that you can rely on the taste and quality of each Finest Belgian dark chocolate, as they remain constant today, tomorrow and always.
Description: Dark and bitter. High cocoa content.
Liquidity(see chart below): ™¦ -
BITTERSWEET CHOCOLATE (70%), CALLEBAUT
Extra-bitter dark chocolate wiht a great boost of roasted cocoa. With its standard fluidity, this guarantees great end results in a wide variety of applications: molding and enrobing of confectionery, flavouring of ganaches, mousses, ice creams, ans sauces. There is a wide variety of dark chocolate recipes to choose from, each with its own unique taste sensation, ranging from extra bitter to mild and aromatic. Each recipe carries the Callebaut quality guarantee. That means that you can rely on the taste and quality of each Finest Belgian dark chocolate, as they remain constant today, tomorrow and always.
-
CACAO BARRY, DARK CHOCOLATE VERMICELLI
Small shiny chocolate vermicelli. Cocoa content: 32%.
2.2 lb. Bag // 6 Bags per Case -
CACAO BARRY, VERMICELLI WHITE CHOCOLATE
Traditional decorative white chocolate sprinkle.
2.2 lb. Bag // 6 Bags per Case -
CRISPEARLS, DARK CHOCOLATE, CALLEBAUT
Crispearls guarantee an overwhelming taste sensation. Made from the finest dark chocolate couvertures around a toasted biscuit kernel, they can be included in confectionery, desserts and pastries for a tasty, crispy bite. Crispearls keep their taste and crunch, even when mixed into chocolate mousse or ice cream and kept deep-frozen. These tiny, round pearls can also be used as a seductive, shiny decoration. With their refined, yet playful look they will make your creations even more irresistible. Simply apply them on a sticky surface such as marmalade, glazing or soft chocolate. Even by themselves, Crispearls are a delicious delicacy for your customers to enjoy!
-
CRISPEARLS, WHITE CHOCOLATE, CALLEBAUT
Crispearls guarantee an overwhelming taste sensation. Made from the finest white chocolate couvertures around a toasted biscuit kernel, they can be included in confectionery, desserts and pastries for a tasty, crispy bite. Crispearls keep their taste and crunch, even when mixed into chocolate mousse or ice cream and kept deep-frozen. These tiny, round pearls can also be used as a seductive, shiny decoration. With their refined, yet playful look they will make your creations even more irresistible. Simply apply them on a sticky surface such as marmalade, glazing or soft chocolate. Even by themselves, Crispearls are a delicious delicacy for your customers to enjoy!
-
MILK CHOCOLATE (34%), CALLEBAUT
Round and balanced taste with perfect marriage of cooca, milk, and caramel. The standard fluidity makes it an all-around chocolate for moulding, enrobing, and flavouring of mousses, ganaches, crèmes, sauces, etc. There is a wide variety of milk chocolate recipes to choose from each with its own unique taste sensation, ranging from a pronounced cocoa taste to a full, creamy taste with subtle caramel touches. Each recipe carries the Callebaut quality guarantee. That means that you can rely on the taste and quality of each Finest Belgian milk chocolate, as they remain constant today, tomorrow, and always.
-
MILK CHOCOLATE CALLETS (32%), CALLEBAUT
Round and balanced taste with perfect marriage of cocoa, milk, and caramel. Low Fluidity. It stands out with its deep, warm color; a prominent roasted cocoa flavors and seductive caramel notes. It has a generous taste and great reputation in workability.The C823 contains about 3% less cocoa butter than the 823, is less fluid and therefore ideal for creating ganaches with a stable, thicker texture. The C823 also allows moulding of bigger hollow figures with a thicker shell: hollow figures of about 25-35 cm can be moulded in 1 go. It’s also a great chocolate for homemade cake decorations: when tempered, the less fluid texture keeps the chocolate from becoming runny too easily.
-
PALE GIANDUJA CHOCOLATE, CALLEBAUT
Callebaut’s gianduja and hazelnut creams combine fineness and convenience. These mixtures of chocolate and hazelnut paste are ready to use: just cut them or beat them into an aerated filling. They are also perfect for flavouring crèmes, bavarois, pastry interiors, Gianduja contain around 25% hazelnuts and 75% milk or dark chocolate. Both gianduja and hazelnut make a great filling in moulded pralines or can be enrobed after cutting and have a beautiful pale golden color.
-
SEMI SWEET CALLETS, 54%, CALLEBAUT
There is a wide variety of dark chocolate recipes to choose from each with its own unique taste sensation, ranging from extra bitter to mild and aromatic. Each recipe carries the Callebaut quality guarantee. That means that you can rely on the taste and quality of each Finest Belgian dark chocolate, as they remain constant today, tomorrow and always. Description: Well-balanced bitter cocoa taste
-
SEMI-SWEET CHOCOLATE, 55%, CALLEBAUT
Subtle bitter cocoa taste. There is a wide variety of dark chocolate recipes to choose from each with its own unique taste sensation, ranging from extra bitter to mild and aromatic. Each recipe carries the Callebaut quality guarantee. That means that you can rely on the taste and quality of each Finest Belgian dark chocolate, as they remain constant today, tomorrow, and always.
-
SEMI-SWEET FLAKES (52%), CALLEBAUT
Produced with great care, these fine chocolate flakes are great for topping or sprinkling over your finished products. With their pleasant texture and irregular shapes, Callebaut s chocolate flakes enhance the artisan look of your products ideal for decorating truffles, pralines, cakes, desserts, rolls etc. And they are made of 100% Callebaut chocolate. You can be sure of a perfect taste and look, every time.
-
UNSWEETENED CHOCOLATE, CALLEBAUT
Pure, unsweetened cocoa is great for tuning and intensifying the flavor of the chocolates. It can be easily mixed with chocolate to acheive a more intense taste and color or to create a signiture chocolate recipe. Callebaut offers a selection of high-quality semi-finished products that can be used as ingredients for many different applications. They are based on the selection of the finest cocoa beans that Callebaut roasts, breaks and processes into premium quality cocoa mass, cocoa butter or cocoa powder. They are differentiating products for the professional who wants to create, starting from absolute purity. They are great for the professional who wants to customise the taste, liquidity or intensity of this chocolate.
-
WHITE CHOCOLATE CALLETS, 24%, CALLEBAUT
Balanced milky and creamy taste with subte vanilla notes. Each of Callebaut’s Finest Belgian White Chocolates is made with 100% pure cocoa butter, a selection of premium milk powders, fine sugar and a touch of pure Bourbon vanilla. Professionals have a wide variety of taste sensations to choose from, ranging from creamy to very refined with subtle caramel touches. Each recipe is unique and is the result of Callebaut s exclusive guarantee of constant quality and taste. It’s a guarantee you can rely on today, tomorrow, and always.
