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VELVET is the silkiest, creamiest white chocolate in the Callebaut® range. Perfect results in almost any application: moulding, flavouring, coating, etc.
VELVET is the silkiest, creamiest white chocolate in the Callebaut® range. Perfect results in almost any application: moulding, flavouring, coating, etc.
Born from the ruby cocoa bean, Callebaut®'s ruby RB1 chocolate does not contain any added colourants or fruit flavourings. A new flavour for creative chefs.
Discover the next generation of Ruby chocolate. Ruby RB2 offers an intense, fruity flavor with a vibrant ruby hue
Discover the next generation of Ruby chocolate. Ruby RB2 offers an intense, fruity flavor with a vibrant ruby hue
Callebaut Pailleté Feuilletine
contains a crumbly blend of crushed French “gauffres dentelles”—light, caramel-flavoured biscuits—that add a delicate crunch to pralines, gianduja and more. Stir it into tempered chocolate to add a crunchy centre to pastries, desserts and bonbons. Because it resists moisture, Callebaut’s Pailleté Feuilletine (also called biscuit crumble) stays crispy. Sprinkle it over desserts, ice cream, or mousses just before serving. Avoid mixing it into creams, dairy, or other liquid bases, as the crumbs will absorb moisture and lose their crunch.
Gold has an intense yet balanced caramel chocolate taste, with rich notes of toffee, butter, cream and an exciting dash of salt.
Gold has an intense yet balanced caramel chocolate taste, with rich notes of toffee, butter, cream and an exciting dash of salt.
Callebaut '811' Dark Chocolate Callets are premium Belgian dark chocolate callets made with Callebaut’s classic 811 recipe and a 54.5% cocoa content. Crafted from whole bean roasted cocoa, they deliver a balanced chocolate flavour with deep cocoa notes and subtle fruity hints that work with a wide range of ingredients. These fine chocolate drops melt smoothly, making them ideal for everyday home baking, professional patisserie, ganache, sauces, and desserts. If you are searching for a reliable dark chocolate for melting, coating or baking, these couverture callets offer consistent performance and rich flavour that suit both sweet treats and creative chocolate applications.
Crispearls™ are tiny pearls featuring a crispy heart of toasted biscuit covered in delicious Callebaut caramel chocolate with a dash of pure caramel Perfect to add an exciting finishing touch to your desserts or pastries. Can be sprinkled on top of glazed cakes, entremets or desserts to add your elegant touch of pure indulgence. Mixed into chocolate mousse, ice cream or bavarois, they add a crispy chocolate texture to your desserts.
Mona Lisa presents Popping Candy coated in more chocolate than ever. They first melt in the mouth, then pop and crackle.
