0 Items

Amedei Chocolate

Pure Excellence

Côte d’Or Belgian Chocolate

Belgium’s #1 Chocolate Brand

Shop

Providing Exceptional Craftsmanship from Across the Globe

Shop All Products

Culinary/Baking

Baking Bars    –    Baking Blocks    –    Baking Chips    –    Baking Discs    –    Baking Sticks    –    Caramel Loaves 

Chocolate Flakes    –    Chocolate Pearls    –    Chocolate Spread    –    Cocoa Butter    –    Cocoa Nibs  

  Cocoa Powder    –    Couverture    –    Mints    –    Nonpareils    –    Syrups    –    Vermicelli

Personal Consumption/Retail

Candies    –    Chocolate Bars    –    Chocolate Coins    –    Chocolate Covered Marzipan    –    Chocolate Covered Nuts

Chocolate Spread    –    Chocolate Squares    –    Cocoa Nibs    –    Coffee    –    Drinking Chocolate   

Gift Boxes    –    Liquor-Filled    –    Mints    –    Nonpareils    –    Tea    –    Truffles

Explore our Grab Bags

Couverture

Willie’s Cacao

MIA

Lake Champlain Chocolates®

Latest Article

The Chocolate Genome: Can it Save the Cocoa Crop?

The Chocolate Genome: Can it Save the Cocoa Crop?

Back in 2010, scientists announced what was their first draft of the chocolate genome, or genetic makeup, of the criollo variety. As climate change continues to affect the planet, cocoa is in danger of dying out entirely within the next 100 years. Some...

read more

Latest Blog Post

2020: Cheers to a Prosperous New Year for All!

2020: Cheers to a Prosperous New Year for All!

Greetings & Happy New Year to All! There is a very natural transition from the joys of the Holiday Season to the exciting prospects brought on by the advent of a New Year! After a nostalgic review of the past, it's time to focus our energies, take stock of the...

read more

Latest Recipe

Callebaut Ruby Pistachio Tablet

Callebaut Ruby Pistachio Tablet

Callebaut Ruby Pistachio Tablet 900 g Callebaut Ruby Chocolate160 g Pistachios Crystallize the Ruby Callets and mold into tabletsWhile the molded chocolate is still soft, sprinkle on pistachiosLeave in the fridge around 54°F to hardenIndulge

read more
WWC

Pin It on Pinterest

Share This