CALLEBAUT CHOCOLATE

ART-SUPPLIES  

Callebaut chocolate is conveniently packed in small bags of 500 g,1kg 

If you prefer the original sealed bags, they contain 400 g of chocolate callets.

If used for casting or moulding, this chocolate requires tempering.

Available as white, gold, milk, ruby and dark chocolate, the same chocolate as the one available in large-size bags packed in smaller quantities

White

The iconic all-around white chocolate always works. Callebaut white chocolate Recipe n° W2 is another of Octaaf Callebaut®'s original recipes that have grown into many chefs' preferred chocolate. This chocolate is as Belgian as can be since it's mainly made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar beets. It has a delightful taste with pronounced milky, creamy, caramelly and vanilla notes in perfect balance. W2 can be paired with a wide range of ingredients and flavours: from sour to bitter, from spices to herbs, and from fruits to beers. With its medium viscosity, this is excellent all-around chocolate. Used in chocolate bars or hollow figures, it takes you by surprise with its lovely satin gloss and snappy texture. And entirely rely on it to flavour mousses, crèmes, ice creams, drinks, sauces, etc.

Gold

The iconic Callebaut Gold chocolate is now available in a handy 400-g bag! Perfect for when little is just enough, such as baking a cake, making decorations, or gifting. Expertly crafted and created from a fine selection of ingredients like caramelised sugar and caramelised milk, this caramel chocolate has rich notes of toffee, butter, cream and an exciting dash of salt. Enjoy its pale amber colour with a golden hue that works well in almost any application - perfect for chefs, chocolatiers, bakers, cake decorators and enjoyers of treats alike!

Ruby

For when a little is just enough! Callebaut RB1 Ruby couverture chocolate is now available in a handy 400g bag. This size is perfect when you need enough for a project, such as a cake, making decorations, or gifting. Ruby is naturally pink chocolate with naturally-occurring flavours of red berries and slightly sour notes. Ruby is made by processing sure cocoa beans; no artificial colours or flavours are added. Perfect for chocolatiers, chefs, cake makers and enjoyers of treats! 

Milk

Callebaut 823 milk chocolate is a popular, well-balanced chocolate couverture with a consistent flavour of cocoa and caramel. Milk chocolate recipe n° 823 is Callebaut®'s iconic milk chocolate. It stands out with its deep, warm colour, prominent roasted cocoa flavours and seductive caramelly notes. The 823 is widely appreciated because of its generous taste and excellent reputation in workability. It can be paired with a wide array of robust fruity, spicy, dairy or liqueur-like flavours. The core of the chocolate is the signature Wieze cocoa blend: a well-kept secret mix of mainly West African top-grade cocoa beans. The 823 has a standard fluidity, making it your all-around chocolate for moulding, enrobing and flavouring mousses, ganaches, crèmes, sauces, etc.

Dark

The Callebaut  811 Belgian beauty is a dream to temper. It’s of medium fluidity and sets 30% faster than other Belgian chocolates on the market, making it the ideal chocolate for coating truffles, dipping and decorating cake-pops, moulding bonbon shells, and topping off desserts - whatever your style.

For the 811 recipes, Callebaut uses a unique blend of cocoa beans from the Ivory Coast, Ghana, and Ecuador. The three types of cocoa beans create an intricate taste of banana, red berries, bitters, caramel, and vanilla that weaves throughout the cocoa body, remaining consistent with every choc, every batch, and every bite.

Callebaut