Callebaut Chocolate
The Home of the Finest Belgian Chocolate, Since 1911.
Callebaut chocolate is for people who demand nothing less than the best chocolate for their baking and dessert delicacies. Since they made their first products in 1911 in the small Belgian town of Wieze, Callebaut has been using the finest cocoa beans in each recipe to create delightful chocolate for bakeries, restaurants and home consumers. Their experts carefully select bean blends from West Africa, South America and Asia to create recipes that have just the right fullness, fruitiness and other notes. At World Wide Chocolate, you can experience the bliss in every bite when you buy Callebaut chocolate from the world’s leading high-quality cocoa manufacturer.
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ICE Chocolate
Fluid Chocolate for Gelato, Ice Cream & Dipping
Thanks to its high cocoa butter content, Callebaut’s Ice Chocolate family yields perfect end results when used for dipping and Stracciatella. It requires no tempering: simply melt it and you’re ready to go. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore melts quickly in the mouth to spoil with its rich, creamy taste.
Couverture Chocolate & Chocolate Callets
Ruby, Gold, White, Milk & Dark Chocolate
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 wide variety in cacao options – and every fine chocolate flavor in between.
Couverture Chocolate & Chocolate Baking Blocks
11-Pounds of Pure Chocolate
Discover the difference in your culinary projects when you use quality, Belgian couverture chocolate. These Callebaut chocolate blocks are 11 pounds each, crafted from the finest sustainably grown African cacao beans. Callebaut chocolate is known for its rich quality, its high cacao content and its superb workability. It is world-renowned among the finest gourmet and culinary professionals.
Chocolate Mousse Powder
Decadent Chocolate Mousse in Three Easy Steps
Enjoy the premium taste of Callebaut’s Belgian chocolate with this wickedly easy-to-whip-up premium chocolate mousse powder from World Wide Chocolate. This chocolate mousse powder mix is perfect for those who desire gourmet chocolate taste and rich flavor but have limited time – add milk and chill to enjoy the finished product in just three easy steps.
Chocolate Baking Sticks
These classic sticks in 100% dark baking chocolate won’t let you down. Their taste? Intense dark chocolate – rich in cocoa, solid in taste. And their texture? They melt like butter in the oven and rise with a snap once your rolls, Danish or buns have cooled down.
With their special recipe, containing less cocoa butter, they resist oven temperatures up to 200°C without burning. Roll them, bake them and your customers will definitely fall in love.
Cocoa Butter
Callebaut‘s cocoa butter is pressed from a premium selection of whole roasted cocoa beans. It is 100% pure and has a neutral taste and color. It is a great base for mixing in fat-soluble coloring to apply with a spray gun.
Cocoa buttter also enables you to adapt the fluidity of your chocolate: add between 1% and 8% cocoa butter to the total volume of your chocolate to make the chocolate slightly more runny, which is ideal for thin to very thin molding and enrobing. It furthermore enhances the gloss and snap of your chocolate in molded and enrobed confectionery applications.
Cocoa Mass
Callebaut’s Cocoa Mass is 100% pure cocoa, made from roasted beans, and ground into a smooth and homogeneous liquor. This unsweetened soul of chocolate is great for tuning and intensifying the flavor of your chocolates. It can be easily mixed with chocolate to achieve a more intense taste and color or to create your signature chocolate recipe. Cocoa mass also makes for a great ingredient for flavoring ice cream, ganache, pralines or other ingredient bases to achieve a deeper, darker color and more intense cocoa taste. These beans are meticulously ground in different stages to obtain the highest level of fineness. At the base lies a cocoa bean blend of mainly West African cocoa beans for a solid cocoa body, topped off with beans from Asia and Latin America to create the top notes and finer flavors.
