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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 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 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...

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 |...

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 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...

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...

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...

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 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 –...

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.

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 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 Liquid essence to flavour all kinds of pastries, fillings and cakes. Low dosage | Well-balanced ingredients | Intense aroma | Bake- and freeze-stable. IngredientsWater; flavour (milk constituents); thickener E466; caramel. ApplicationsGanache/Filling | Coating/Glazing | Dessert | Baking | Ice...