Callebaut Couverture Chocolate Callets

Dark, Milk, White, Gold, & Ruby Couverture

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 in a qide range of cacao for all applications.

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Recipe No. RB1 Ruby Couverture Chocolate

33% Cocoa

Bedazzle with a completely new chocolate taste and color

Immerse yourself in its ruby color. Lose yourself in its intense fruitiness and fresh, sour notes. Born from the ruby cocoa bean, ruby RB1 chocolate does not contain any added colorants or fruit flavou=rings. Its unique taste and color invite you to create unique pairings and explore new ideas for confectionery, pastries and desserts. With its all-round fluidity, ruby RB1 is perfect for a wide range of applications ranging from moulding and enrobing to mousses and more.

Recipe No. C811: 53.1% Dark Couverture Chocolate

34.5% Cocoa Butter, 20.1% Cocoa Solids

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

Enjoy the most-loved dark chocolate taste in all your favourite mousses, ganaches and crémeux! Recipe N° C811 is less fluid, and lets you enjoy a lovely smooth texture in creams and fat mixtures. All with the cocoa body and well-balanced taste chefs around the world adore most!

Callebaut C811 53.1% Dark Couverture Chocolate Baking

Recipe No. 811: 54.5% Dark Couverture Chocolate

36.6% Cocoa Butter, 19.4% Cocoa Solids

Take on any job with the no. 1 for chefs

One of the authentic recipes by Octaaf Callebaut that has grown into an iconic Callebaut recipe world wide. Like all Finest Belgian Chocolates, it is made from the signature Wieze blend. Whole bean roasting guarantees its full-bodied taste, solid cocoa body and fine, fruity notes. This master in balance pairs perfectly with a wide variety of ingredients and works in all applications ranging from confectionery to biscuits, sauces and drinks. For great end results every time.

Recipe No. 60-40-38: 60.1% Dark Couverture Chocolate

39.4% Cocoa Butter, 22.7% Cocoa Solids

Make ingredients match with the all-round dark chocolate

Master balance with Recipe N° 60-40-38: dark enough to be powerful in lots of recipes, while having just enough sweetness to please a wide audience. Expect a strong cocoa body, slightly bitter hints and a dash of fruitiness for all-round use and great end results from moulding and enrobing pralines to flavouring ganaches, mousses, bavarois, drinks and ice cream.

Callebaut 60-40-38 60.1% Dark Chocolate Callets
Callebaut L-60-40 60.6% Dark Chocolate Callets

Recipe No. L60-40: 60.6% Dark Chocolate

30.3% Cocoa Butter, 32.3% Cocoa Solids

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

This recipe offers the same roasted cocoa and mild taste as recipe N° 60-40-38, yet contains less cocoa butter. Its very thick fluidity makes it ideal for baking applications with lots of chocolate taste. Incorporate it in your doughs and batters, and watch it resist oven temperatures without burning! Pair it with lots of fruity and spicy ingredients or even coffees and teas for exciting flavor combinations!

Recipe No. 70-30-38: 70.5% Dark Couverture Chocolate

38.9% Cocoa Butter, 33.6% Cocoa Solids

Want to wow with a dark and intense chocolate?

Recipe N° 70-30-38 is a dark chocolate loved by chefs and chocolatiers around the globe. It has an intense, yet balanced chocolate taste dominated by a solid body of roasted cocoa, powerful bitter notes and fresh, fruity hints. This makes it the ideal chocolate for boosting rich chocolate flavour in your creations. With its lower fluidity, it is just right to flavor everything from crémeux to dessert sauces.

Callebaut 70-30-38 70.5% Dark Couverture Chocolate Callets

Recipe No. 815 56.9% Dark Couverture Chocolate

37.1% Cocoa Butter, 21.3% Cocoa Solids

Go for the all-round chocolate rich in cocoa and bitter notes

Recipe N° 815 is the dark chocolate with a rich cocoa body, topped off with bitter hints. Its slight sweetness pairs perfectly with ingredients like exotic fruits. With its medium fluidity, this is a great chocolate for any application.
And it provides a warm color and snappy texture in everything from pure tablets to hollow figures. It also works great for flavouring mousses, crèmes, ice cream, drinks, sauces, etc.

Recipe No. CW2: 25.9% White Chocolate

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

Mix and flavor with the most iconic white chocolate

This iconic white chocolate has the exact same wonderful balance between milky, creamy and vanilla notes as Recipe N° W2.
Its thick fluidity however, makes it the ideal white chocolate recipe for mixing and flavoring mousses, crèmes and ganaches. Because of its pleasing taste, it can be paired with a wide range of ingredients. Enjoy great end results every time!

Recipe No. W2: 28% White Chocolate

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

Amaze with the most iconic white chocolate

Recipe N° 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 predominately 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 flavours: from sour to bitter, spices to herbs and from fruits to beers. With its medium fluidity, 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 flavour mousses, crèmes, ice creams, drinks and sauces.

Recipe No. 823: 33.6% Milk Couverture Chocolate

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

Create with the master in cocoa, milk & caramel

If you’re looking for an iconic milk chocolate preferred by chefs worldwide, Recipe N° 823 is the way to go. Think a deep, warm color, smooth cocoa body and sweet, caramelly notes to top it all off. This well-loved chocolate has a full-bodied taste and great workability. Pair it with a wide range of powerful spicy, fruity, dairy or liqueur-like flavours. Its all-round fluidity makes it efficient in any application.

Recipe No. C823: 31.7% Milk Chocolate

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

Mix and flavor with extremely balanced taste

This iconic milk chocolate contains the same deep warm color, smooth cocoa body and sweet, caramelly notes as the all-round 823, but with a thick fluidity for a full-bodied taste when flavoring mousses, ganaches, crémeux and more. On top, you can rely on a smoother texture in all your creams and fat mixtures.

Recipe No. GOLD

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

Need more caramel? Spoil with GOLD

Expertly crafted and created from a fine selection of ingredients like caramelised sugar and caramelized 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.

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