Chocolates

Chocolate coins for making ganache and coating applications Read more

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

Finest Belgian Chocolate – White W2 Callets | Basic viscosity- Milk 22.9 % - Cocoa min 28 %

The most iconic white chocolate chips. Read more

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

Baking Chocolate
The intense milk and creamy dairy taste of this pale milk chocolate couverture comes with delightful biscuit notes. 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 Read more

The new colour and taste in Finest Belgian Chocolate.
"Gold" has an intense yet balanced caramel chocolate taste, with rich notes of toffee, butter, cream and an exciting dash of salt. Gold has a unique, warm caramel and pale amber colour, with a golden Read more

A fusion of milk chocolate and caramel.
Caramel Callets™ combine the richness of Callebaut’s iconic milk chocolate with pure caramel. The end result is a decadently delicious milk chocolate with a rich hue of golden-brown caramel. Generously creamy milk Read more

500 Extruded Bâtons Boulangers
These 8cm dark chocolate sticks, ready to use and resistant to cooking, are in the perfect shape to make pains au chocolate. (Bake stable) Read more

Finely rolled extra-large dark chocolate pencils (D: 7, L: 200mm) with white chocolate stripes for additional texture and sophistication. This chocolate pencil can be used on plated desserts, cakes and even ice creams. The possible are endless. Read more

These elegant extra-large white and dark chocolate pencils (D: 7, L: 200mm) add texture and sophistication. The chocolate sticks can be used on plated desserts, cakes or ice creams. Read more

Finely rolled Dark Chocolate X-Large Pencils (D: 7, L: 200mm) bring elegance to the forefront of your desserts. Use this Chocolate stick on plated desserts, cakes and even ice creams. The possibilities are endless. Read more

Dark Chocolate Truffle Shells are the ideal base for pralines and truffles. Simply fill with ganache crèmes, caramels, or fillings and decorate.
Diameter 25mm
Capacity 6ml Read more

Milk Chocolate Truffle Shells are a convenient base for pralines, truffles, lollypops. Or why not use them as a decoration on desserts or pastries.
Diameter 25mm
Capacity 6ml Read more

White Chocolate Truffle Shells are the ideal base to make pralines or truffles. Be creative with the fillings; use ganache, crèmes or caramels and decorate.
Diameter 25mm
Capacity 6ml Read more

Chocolate coins for making ganache and coating applications Read more

Chocolate coins for making ganache and coating applications Read more

Chocolate coins for making ganache and coating applications. Read more

Baking Chocolate
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

These white chocolate (29%) buttons from Cargill have a creamy taste with notes of vanilla and clear cocoa tones. Perfect for use as an 'everyday' white chocolate where value is required, but without any compromise to taste and quality. Read more

These dark chocolate (56%) buttons from Cargill have a rich, bitter dark chocolate taste. Perfect for use as an 'everyday' dark chocolate where value is required but without any compromise to taste and quality. Read more

These milk chocolate (34%) buttons from Cargill have a creamy, well-balanced classic milk chocolate taste. Perfect for use as an 'everyday' milk chocolate where value is required but without any compromise to taste and quality. Read more

The Filigrano-Tartelettes with the straight and thin edges persuade with their excellent dough filling ratio. They are made with Swiss butter and in addition they are free of palm fat. Read more

Double mould with 1 pin & hole per mould half. Read more