CALLEBAUT
Callebaut is a Belgian couverture chocolate manufacturer. Couverture chocolate is chocolate with a high cocoa butter content used by gourmet and culinary professionals. Many professionals who use Callebaut couverture chocolate use it for its workability and typical taste, which has remained constant over the decades.
The company's core chocolate range is manufactured in Belgium from bean to chocolate according to traditional recipes. Callebaut still applies the whole-bean roasting technique (instead of roasting cocoa kernels), as it did over 100 years ago. This technique allows the preservation of all the flavors and aromatic oils within the cocoa husk and fully releases them in the chocolate. Whole-bean roasting is nowadays often used by artisan, small-batch chocolate makers. Callebaut has preserved this original roasting method.




Crafted in Belgian dark chocolate. (bake stable) Read more
Crafted in Belgian dark chocolate. (bake stable)


The most iconic white chocolate. Read more
The most iconic white chocolate.


The all-round milk chocolate couverture with cocoa body. Milk chocolate recipe n° 823 is Callebaut's iconic milk chocolate. Rich cocoa - balanced - milky - hints of caramel Read more
The all-round milk chocolate couverture with cocoa body. Milk chocolate recipe n° 823 is Callebaut's iconic milk chocolate. Rich cocoa - balanced - milky - hints of caramel


Rich cocoa - balanced - smooth - fruity hints. Read more
Rich cocoa - balanced - smooth - fruity hints.


The all round, balanced dark chocolate ready to do great in any job. Read more
The all round, balanced dark chocolate ready to do great in any job.


The dark chocolate to add deliciously snappy indulgence to your gelato products. Read more
The dark chocolate to add deliciously snappy indulgence to your gelato products.




The iconic 811 with less cocoa butter and less fluid.
Recipe n° L811 tastes like Callebaut’s iconic 811, yet has a very low fluidity. Read more
The iconic 811 with less cocoa butter and less fluid.
Recipe n° L811 tastes like Callebaut’s iconic 811, yet has a very low fluidity.


Warm brown colour and a taste that has it all: cream, coffee, cocoa and a bit of sweetness. Read more
Warm brown colour and a taste that has it all: cream, coffee, cocoa and a bit of sweetness.




Semi-fluid golden caramel.
Perfect fluidity for filling confectionery. Read more
Semi-fluid golden caramel.
Perfect fluidity for filling confectionery.


One of the authentic recipes created by Octaaf Callebaut, recipe n° 811 has grown into one of Callebaut's iconic chocolate recipes.
Rich cocoa - balanced - smooth - fruity hints. Read more
One of the authentic recipes created by Octaaf Callebaut, recipe n° 811 has grown into one of Callebaut's iconic chocolate recipes.
Rich cocoa - balanced - smooth - fruity hints.


The all-round milk chocolate couverture with cocoa body.
Milk chocolate recipe n° 823 is Callebaut's iconic milk chocolate.
Rich cocoa - balanced - milky - hints of caramel Read more
The all-round milk chocolate couverture with cocoa body.
Milk chocolate recipe n° 823 is Callebaut's iconic milk chocolate.
Rich cocoa - balanced - milky - hints of caramel


Recipe n° W2 is another one of Octaaf Callebaut's original recipes. This chocolate is as Belgian as can be, since it's mainly made with milk from cows grazing on Belgian pastures and sugar from loca Read more
Recipe n° W2 is another one of Octaaf Callebaut's original recipes. This chocolate is as Belgian as can be, since it's mainly made with milk from cows grazing on Belgian pastures and sugar from loca


The all-round chocolate rich in cocoa and bitter notes. Read more
The all-round chocolate rich in cocoa and bitter notes.


When dark and intense is what you're looking for, recipe 70-30-38 is perfect to boost the chocolate flavours in your creations. Read more
When dark and intense is what you're looking for, recipe 70-30-38 is perfect to boost the chocolate flavours in your creations.


This unsweetened soul of chocolate is great for tuning and intensifying the flavour of your chocolates. It can be easily mixed with chocolate to achie Read more
This unsweetened soul of chocolate is great for tuning and intensifying the flavour of your chocolates. It can be easily mixed with chocolate to achie




Delicate pink colour and strawberry taste infused with creaminess. Read more
Delicate pink colour and strawberry taste infused with creaminess.


Mix of 75% milk chocolate and 25% hazelnuts.
Creamy mixture of milk chocolate and medium roasted hazelnut paste.
Semi-solid crème - easy to cut. Read more
Mix of 75% milk chocolate and 25% hazelnuts.
Creamy mixture of milk chocolate and medium roasted hazelnut paste.
Semi-solid crème - easy to cut.






Mix of 75% milk chocolate and 25% hazelnuts.
Creamy mixture of milk chocolate and medium roasted hazelnut paste. Semi-solid crème - easy to cut. Read more
Mix of 75% milk chocolate and 25% hazelnuts.
Creamy mixture of milk chocolate and medium roasted hazelnut paste. Semi-solid crème - easy to cut.