We offer Choclat d’ Origin in many unique chocolates from specific cocoa regions with a very limited volume of production.. Every origin chocolate is distinguishable by its characteristic taste,which is determined by the cocoa variety with which is made.

Callebaut offers you a selection of fine chocolates with no added sugar. The sugar in their recipes has been replaced by a sweetener-Maltitol, yet all the products taste nearly identical to the traditional products.

We offer a selection of high-quality semi-finished products that can be used as ingredients for many different applications. They are based on our selection of the finest cocoa beans that we roast, break and process into premium quality cocoa mass, cocoa butter or cocoa powder. They are differentiating products for the professional who wants to create, starting from absolute purity. They are great too for the professional who wants to customize the taste.

Cocoa Powder: The most versatile cocoa product with a variety off applications across bakery, pastry, ice cream, milkshakes, desserts. Do not miss to try this pure natural high fat cocoa powder with the real flavour of chocolate

Mycryo Butter : Cocoa Butter in powder form. Suitable for tempering of chocolates

Fillings

Callebaut selects premium grades of hazelnuts and almonds of Turkish and Californian origin. They are roasted, ground and caramelised into the fine, homogeneous nut pastes and pralines with the authentic taste Callebaut is renowned for. The range varies from pure, unsweetened hazelnut paste to sweet, traditional hazelnut, almond or mixed pralines. All these nut pastes are ideal for flavouring fillings.
Our giandujas and hazelnut crèmes combine fineness and convenience. These mixtures of chocolate and hazelnut paste are ready to use: just cut them or pipe them as a filing. The hazelnut creams are slightly softer in texture. Both giandujas and hazelnut crèmes make a great filling in moulded pralines or can be enrobed after cutting

Callebaut offers a selection of high-quality semi-finished product that can be used as an ingredient as well as decoration for many different applications.

Tintoretto is a basic range of delicious, ready-to-use praline fillings, available in a wide variety of flavours from neutral to mocha, orange etc. These are ideal both for piping into moulded pralines and for being enrobed. Furthermore, you can add crunchy textures to any Tintoretto filling: brésilienne, pailleté feuilletine, caramelised biscuits, nougatine, cornflakes, coffee grounds, cocoa nibs, etc. The special composition of Tintoretto keeps the texture crunchy for months.You could also use them as flavours for cakes and desserts

Coloured and flavoured Callets™ offer the best of both worlds: you can choose from delicious white or milk chocolate enriched with a dash of caramel, cappuccino or honey or from confectionery with a fine fruit flavour and colour. They are ideal for adding exciting new flavours and colours to mousses, crèmes, bavarois…or for the creation of playful decorations.