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Baking Chocolate Read more

Callebaut's Dark Chocolate Flavour Topping is the sauce you wouldn't want to miss to top off your desserts and drinks. Use it both cold or heated up to finish off ice creams, sundaes, milkshakes, pancakes and any other dessert or drink with a decadent slu Read more

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

The most iconic white chocolate chips. Read more

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

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

100% dark chocolate drops for baking.
Extra-big chocolate chips for baking with a lovely snap and solid chocolate taste. Read more

Milk chocolate bits with a lovely bite for your bakes.
Lovely intense milk chocolate with creamy and caramelly notes remains snappy even after baking. Read more

After dark, milk and white, ruby is the most uncommon chocolate discovery in 80 years. This gift of mother nature surprises and bedazzles with a completely new chocolate taste and colour experience, born from the ruby cocoa bean – without adding any colou Read more

The genuine caramel with butter toffee flavor.
Semi-fluid golden caramel.
Perfect fluidity for filling confectionery. Read more

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

Baking Chocolate
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

Praline made with 46.2% premium almonds – only mildly roasted for a fresh, fruity almond taste. Golden brown smooth paste with caramelised and mildly roasted almond taste. Read more

This dark chocolate bursts with deliciously intense chocolate taste contains no added sugar. Its pleasant sweetness comes from the sugar substitute maltitol, rounded off with natural Bourbon vanilla. Read more

Belgium Milk chocolate with no added sugar. The sugar is replaced with maltitol, with bold, balanced and solid chocolate taste. Read more

The iconic all-round white chocolate that always works.
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

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

This praline combines almonds (24%) and hazelnuts (24%) to create a balance in both intense and very subtle nut flavours.
Warm golden colour and velvety mouth feel. Pleasant sweet taste with a delicate balance taste of roasted almonds with intense hazeln Read more

Strawberry coloured and flavoured white chocolate.
Delicate pink colour and strawberry taste infused with creaminess. Read more

Praline with 50% medium roasted hazelnuts.
The hazelnuts are then mildly roasted, ground, mixed with sugar and rolled into golden smooth praline.
You can expect a pleasantly sweet taste with an abundance of fruity notes and mild toasted hints. 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

Carma Massa Ticino Tropic Fondant is bright white with exceptional elasticity and versatility for use on cakes, cupcakes, cookies, and more Read more

Belgian high quality, 54% dark chocolate callets by Barry Callebaut. Callebaut have created this chocolate couverture for easy melting and a wide range of chocolate use from molding & enrobing to melting and baking. Read more