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Callebaut Chocolate Baking Callets

Dark, Milk, White, Gold, and RUBY.

Once you use these deliciously beautiful chocolate callets in your recipes, we guarantee that you will never settle for less again. Use them in your pastry creations, bakery treats and as a finishing touch to your desserts – or just nibble on them for a sensually smooth, silky gourmet snack. These Callebaut Belgian chocolate callet “chips” are available from 80.1 percent cacao in an extremely dark, bitter Kumabo chocolate to 25.9 percent cacao in white chocolate callets – and every fine chocolate flavor in between.

Recipe No. RB1

33% Cocoa

Intense Fruitiness & Fresh Sour Notes.

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 color experience, born from the ruby cocoa bean – without adding any colorants or fruit flavorings. Immerse yourself in its ruby color. Lose yourself in its intense fruitiness and fresh, sour notes. Its unique taste and color invite you to create unique pairings and explore new ideas for confectionery, pastries and desserts. And with its all-round fluidity, ruby RB1 is perfect for a wide range of applications ranging from confectionery molding and enrobing to pastry mousses and much more. Let ruby RB1 be the spark to ignite fresh creativity.

Recipe No. C811: 53.1% Cocoa

34.5% Cocoa Butter, 20.1% Cocoa Solids

Great for Ganaches and Molding Medium-Sized to larger hollow figures.

Recipe no. C811 is the less-fluid variety of the iconic 811 dark chocolate created by Octaaf Callebaut. It has a mooth cocoa body, pleasant intensity and a round, extremely well-balanced taste – easy to pair with a wide variety of other flavors and ingredients. The C811 contains about 3% less cocoa butter than the 811, is less fluid and therefore ideal for creating ganaches with a stable, thicker texture. The C811 furthermore allows molding of bigger hollow figures with a thicker shell: hollow figures of about 25-35 cm can be molded in one go. It aldo is a great chocolate for making cake decorations: when tempered, the less fluid texture keeps the chocolate from becoming runny too easily.

Recipe No. 811: 54.5% Cocoa Content

36.6% Cocoa Butter, 19.4% Cocoa Solids

Well-Rounded, Balanced Dark Chocolate.

Callebaut’s Recipe No. 811 was created by Octaaf Callebaut and has since grown into one of their most iconic recipes. This blend is created from the signature “Wieze cocoa blend;” by roasting whole beans, it guarantees its full taste with a solid cocoa body and fine top-notes. It has a round, extremely well-balanced chocolate taste, smooth cocoa and a pleasant intensity. As a preferred chocolate for chefs around the world, 811 is Callebaut’s all-round chocolate for confectionery, ganaches, mousses, biscuits, sauces, drinks, and much more!

Recipe No. L-60-40: 60.6% Cocoa

30.3% Cocoa Butter, 32.3% Cocoa Solids

The All-Round Dark Chocolate for Large Molds and Ganache.

This dark blend has an intense chocolate taste, and a very low fluidity. Although it is dominated by roasted cocoa notes, it has sufficient sweetness to appeal to a broader audience. Its extremely low fluidity makes it the dream chocolate for molding large hollow figures in one go. It also has the perfect texture for creating ganaches, providing them with a semi-soft/semi-solid bite that immediately melts in the mouth. The L-60-40 also makes a perfect base for homemade chocolate spreads, fudges and caramels, combining intense taste with a smooth texture. What’s more? The L-60-40 can be paired with many fruity and spicy ingredients or even coffees and teas to create exciting taste combinations.

Recipe No. 70-30-38: 70.5% Cocoa

38.9% Cocoa Butter, 33.6% Cocoa Solids

When Dark and Intense is what you’re Looking for.

This blend is favored by many chefs and chocolatiers around the world. It has an intense yet balanced chocolate taste, dominated by its solid body of roasted cocoa and powerful bitters. The right dash of acidity and sweetness create balance and contrast. Perfect to boost the chocolate flavor in your creations, it also leaves plenty of space for creativity with pairings than many other chocolates with a comparable abundance of cocoa. With a standard fluidity, it guarantees great end-results in a wide variety of applications: molding and enrobing of confectionery, flavoring of ganache, mousse, crèmes, crémeux, ice cream, sauces.

Recipe No. 815

37.1% Cocoa Butter, 21.3% Cocoa Solids

All-Round dark chocolate for a pleasant roasted and bitter flavor.

The taste of recipe no. 815 is defined primarily by its roasted cocoa body and topped off with subtle hints of vanilla. It pairs perfectly with sweeter ingredients, exotic fruits and ingredients spiced up with vanilla. Its cocoa blends mainly consist of quality cocoa beans from West Africa, creating its solid body. With its medium viscosity, this is a great all-round chocolate. Used pure in tablets or in hollow figures, it surprises with its intensity, warm color and snappy texture. It also works great to flavor mousses, crèmes, ice cream, drinks, sauces and more.

Recipe No. CW2: 25.9% Cocoa

25.9% Cocoa Butter, 6.5% Milk Fat, 17.2% Fat-Free Milk

Ideal for Molding Large Hollow Figures and Ganaches.

CW2 is based on one of Callebaut’s classic white chocolates – the W2 – although contains about 3% less cocoa butter and milk fat which makes it less fluid. It has a balanced creamy and milky taste, topped with pleasant vanilla notes. Thanks to its less-fluid texture, this blend is the ideal white chocolate for molding medium and bigger-sized hollow figures in one go. It also is the perfect white blend for ganaches and fillings with a creamy taste and a smooth mouthfeel. Since this chocolate is easy to pair with a wide variety of exotic fruits, citrus, and acidic fruits and berries, peppery spices, beers, and much more. It enables you to exploit all your creativity and imagination in creating ganaches with your signature personal flavor.

Recipe No. W2: 28% Cocoa

29.5% Cocoa Butter, 6.3% Milk Fat, 16.7% Fat-Free Milk

The iconic all-round white chocolate that always works.

Recipe no. W2 is another one of Octaaf Callebaut’s original recipes that has 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 that are in perfect balance. W2 can be paired with a wide range of ingredients and flavors: from sour to bitter, from spices to herbs, and from fruits to beers. With its medium viscosity, this is a great all-round chocolate. Used in chocolate bars or hollow figures, it takes you by surprise with its lovely satin gloss and snappy texture. And fully rely on it to flavor mousses, crèmes, ice creams, drinks, and sauces as well.

Recipe No. 823: 33.6% Cocoa

30.2% Cocoa Butter, 4.9% Cocoa Solids, 6% Milk Fat, 15.8% Fat-Free Milk

The all-round milk chocolate with cocoa body.

Milk chocolate no. 823 is Callebaut’s iconic milk chocolate. It stands out with its deep, warm color, prominent roasted cocoa flavors and seductive caramelly notes. The 823 is widely appreciated because of its generous taste and great reputation in workability. It can be paired with a wide array of powerful fruit, spicy, dairy or liquor-like flavors. 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 standard fluidity, making it your all-round chocolate for molding, enrobing, and flavoring mousses, ganaches, crèmes, sauces and more.

Recipe No. C823: 31.7% Cocoa

28.2% Cocoa Butter, 5% Cocoa Solids, 6.2% Milk Fat, 16.3% Fat-Free Milk

Great for Ganaches and Molding Medium-to-Larger Sized hollow figures.

C823 is the less-fluid varietal of Callebaut’s iconic 823 milk chocolate. It stands out with a deep, warm color; prominent roasted cocoa flavors and seductive caramelly notes. It has a generous taste and great reputation in workability, as it can be paired with a wide variety of powerful fruit, spicy, dairy or liquor-like flavors. The C823 consists of about 3% less cocoa butter than the 823, thus less fluid and ideal for creating ganaches with a stable, thicker texture. The C823 also allows molding of larger, hollow figures with a thicker shell. This blend also is great for homemade cake decorations: when tempered, the less fluid texture keeps the chocolate from becoming runny too easily.

Recipe No. GOLD

30.4% Cocoa Butter, 6.7% Milk Fat, 21.6% Fat-Free Milk

The new color and taste in Finest Belgian Chocolate

Expertly crafted and composed from a fine selection of ingredients such as caramelized sugar and caramelized milk, 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 color, with a golden hue.

World Wide Chocolate

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