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DescriptionThe 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 IngredientsSugar; cocoa butter; whole milk powder; cocoa mass; emulsifier: soya lecithin; natural vanilla...

DescriptionPower 41 is a milk chocolate couverture with a very intense cocoa body and less sugar. When you're looking for a milk chocolate that has the cocoa intensity of a dark chocolate, yet with creamy and caramelly notes, then POWER 41 is...

Description When dark and intense is what you're looking for, recipe 70-30-38 is perfect to boost the chocolate flavours in your creations. At the same time, it leaves more space for creativity with pairings than many other chocolates with a comparable...

Description The white chocolate for gelato makers: perfect for dipping and straciatella.Thanks to its its high cocoa butter content, Ice Chocolate White yields perfect end results when used for dipping and stracciatella. The chocolate will harden within seconds in or...

 Description 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...

Description100% pure cocoa, 22/24% fat   A bright and intense red color, this cocoa powder is ideal for coating truffles or for an amber dusting. IngredientsCocoa powder between 22 and 24% of cocoa butter ApplicationsGanache/Filling | Coating/Glazing | Baking |...

Description This milk chocolate couverture is ideal for enrobing gelato with a snappy robe of creamy chocolate intensity.Thanks to its high cocoa butter content, Ice Chocolate is very easy to work with: Ingredientssugar; cocoa butter; whole milk powder; cocoa mass;...

Description The dark chocolate to add deliciously snappy indulgence to your gelato products.Thanks to its high cocoa butter content, Ice Chocolate Dark is very easy to work with. It furthermore melts quickly in the mouth to spoil with its intense...

DescriptionThe 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 IngredientsSugar; cocoa butter; whole milk powder; cocoa mass; emulsifier: soya lecithin; natural vanilla...

 Description 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...

Description 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...

Ingredients Alphonso Mango 100% Pasteurized Main origin India Storage conditionStore in freezer. Do not thaw and refreeze.After thawing the product can be kept in a fridge for maximum 1 week. *Packaging Tub (1kg) Polypropylene pot adapted for deep freezing of food;Peel-off film for perfect hygiene and product conservation;Low, compact rectangular form making it easy to hold and easy to store;Microwave safe;Resistant to shocks;Translucent so the product is visible;Reusable by the client;Molded lid in the same material as the pot: highly resistant and resealable for the...

Ingredients Passion Fruit 100% Pasteurized Main origin Ecuador, Peru Storage conditionStore in freezer. Do not thaw and refreeze.After thawing the product can be kept in a fridge for maximum 1 week. *Packaging Tub (1kg) Polypropylene pot adapted for deep freezing of food;Peel-off film for perfect hygiene and product conservation;Low, compact rectangular form making it easy to hold and easy to store;Microwave safe;Resistant to shocks;Translucent so the product is visible;Reusable by the client;Molded lid in the same material as the pot: highly resistant and resealable for...

Description A 100% cocoa butter, in form of powder, ideally used for tempering chocolate and for salted applications. Contains stable cocoa butter crystals and resists high temperatures. How to use - For tempering: 1. Melt the chocolate at 40-45°C (microwave...

Description Delicious wafer twisted in a crunchy roll. Perfect chocolate dipping, decorate your deserts or simply indulge as a snack. IngredientsWheat flour; sugar; vegetable fat (coprah); vegetable oil (rapeseed); skimmed milk powder; concentrated pastry butter (milk); vanilla flavouring; salt; emulsifiers:...

Description 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...

Ingredients Raspberry 90%, sugar 10% Unpasteurized Main origin Serbia, Chile Storage conditionStore in freezer. Do not thaw and refreeze.After thawing the product can be kept in a fridge for maximum 1 week. *Packaging Tub (1kg) Polypropylene pot adapted for deep freezing of food;Peel-off film for perfect hygiene and product conservation;Low, compact rectangular form making it easy to hold and easy to store;Microwave safe;Resistant to shocks;Translucent so the product is visible;Reusable by the client;Molded lid in the same material as the pot: highly resistant and resealable...

Description A cascade of brilliance! Soft pearlescent Gold powder with air pump ideal to decorate finished products like chocolate, cakes or semifreddo. No gas. Ingredients E555; E171; E172 How to use Spay over finish product.

Description 100% cocoa, 10-12% cocoa butter Overwhelming cocoa taste & strong alkali notes. Perfect for baking very dark (almost black) biscuits & cakes. Unrivalled deep, dark colour. IngredientsFat reduced cocoa powder; acidity regulator: E524 sodium hydroxide; E501i potassium carbonate. ApplicationsBaking...

DescriptionThis deliciously creamy white chocolate couverture offers a fabulous sweet intensity and delicious notes of caramel and vanilla. IngredientsSugar; cocoa butter; skimmed milk powder; anhydrous milkfat; emulsifier: soya lecithin; natural vanilla flavouring. Composition Fluidity Taste Profile Pairing TipsVanilla | Cloves | Basil...

Description Whipping cream 35% milk fat. The EVEN UTH Cream is a great addition to your cooking ingredients. It is ideal as a topping for various desserts, use it in your pastry cream and ganache, or even as a thickener...

Description 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.Its less runny texture is perfect for moulding, also ideal for creating semi-solid/semi-soft ganaches for enrobing....

Description Small-sized, irregular dark chocolate bits with brute looks for baking and decoration. Crafted in Belgian dark chocolate.  Ingredients Sugar; cocoa mass; cocoa butter; emulsifier: soya lecithin; natural vanilla flavouring How to useSprinkle on drinks and desserts as decoration. Mix...

Description 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 –...