Discover Exquisite Chocolate Creations
Elevate Your Creations with Callebaut
Explore our range of Callebaut’s Belgian Chocolate, crafted to perfection for culinary excellence.
Callebaut's Legacy of Excellence
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.
Unparalleled Quality
Artisanal Craftsmanship
Each recipe is meticulously crafted to ensure superior taste and aesthetic appeal.
Versatile Form Factors
Callebaut’s chocolate comes in a variety of shapes and sizes, perfect for any culinary delight.
Sustainable Sourcing
Callebaut prioritizes ethical sourcing, ensuring their creations are as upstanding as they are delicious.
What Our Customers Are Saying
Callebaut 823 33.6% Milk Couverture Chocolate Callets
“I love the taste of this chocolate. It is smooth and delicious. There’s something about this hot chocolate that reminds me of Blenz Coffee’s hot chocolate. I just can’t get enough of it. . . ❤️”
Callebaut 811 54.5% Dark Couverture Chocolate Callets
“I have used the 811 for hand dipped and molded chocolates for the past few years. I love the finished product and flavor. Next season I am going to try out Guittard Lever Du Soleil for dipping and molding as it is slightly more fluid. This year I made slightly over 1000 chocolates and have decided that will be my limit going forward! I truly love hand making chocolates, following in my late father’s footsteps.”
Callebaut RB1 33% Ruby Couverture Chocolate Callets
“I was extremely satisfied with my recent purchase from World Wide Chocolate! The product quality was excellent, the shipping was incredibly fast, and the customer service team was very helpful when I had a question about sizing. I will definitely be shopping here again!”
Explore Callebaut's Belgium "Bean To Bar" Process
Callebaut's Crafting Process
SUSTAINABLE COCOA FARMING
Callebaut collaborates closely with farmer cooperatives in Ivory Coast, Ghana, and Ecuador through the Cocoa Horizons program to produce cocoa that is sustainable and traceable. This initiative focuses on training and implementing social and environmental projects to achieve three key goals: ensuring the long-term prosperity of cocoa farmers, empowering local communities, and protecting the environment by preventing deforestation.
FERMENTING COCOA BETWEEN BANANA LEAVES
After harvesting, the proper fermentation of cocoa beans is essential for developing the flavors that give chocolate its distinctive taste. In West Africa, farmers traditionally ferment the beans using banana leaves right in the fields.
SUN-DRYING TO REDUCE MOISTURE CONTENT BELOW 8%
After fermentation, the cocoa beans are spread out on mats under the sun, where they are turned regularly. This drying process halts fermentation and enables the moisture within the beans to evaporate.
SELECTED FOR PREMIUM QUALITY
Callebaut meticulously selects large, high-quality cocoa beans from the main crop to ensure a richer and more intense chocolate flavor. Each batch of beans is pre-cleaned and undergoes multiple quality checks before being chosen and shipped. Utilizing beans of similar sizes in the subsequent processes is crucial for achieving consistent roasting results.
ONLY JUTE-BAGGED BEANS
For Callebaut’s Finest Belgian Chocolates, they exclusively source jute-bagged cocoa beans. Jute is a natural material that allows the beans to breathe and helps regulate their moisture content. The beans are then stacked in containers for shipping to the Antwerp port, where they undergo final quality checks.
COCOA FLAVOR ANALYSIS
To ensure quality, a sample is taken from each bag of beans to determine the taste profile of the cocoa lot. This taste profile is recorded in Callebaut’s bean library and is then utilized by their master blenders to craft the perfect blend.
COMPOSING THE CALLEBAUT BEAN BLEND
Cocoa is a natural crop, so the taste of the beans can vary due to factors like soil and climate. At Callebaut, their master blenders carefully adjust the mix of beans from the Ivory Coast for a rich chocolate flavor, Ghana for a fruity note, and Ecuador for a hint of bitterness. This ensures the signature Callebaut taste is consistently recreated.
WHOLE BEAN ROASTING
Callebaut honors the dedication of cocoa farmers by roasting whole beans while they remain in their shells using a unique continuous flow method. This roasting technique gently exposes the beans to heat for a brief period, enhancing their rich and nuanced flavors. Callebaut is committed to this method as the optimal way to unlock the full potential of each bean.
REFINING COCOA LIQUOR
After roasting, Callebaut breaks the beans and carefully removes the shells from the cocoa nibs through a process called winnowing. The nibs are then ground in three stages to produce Callebaut’s fine cocoa liquor, which is essential for crafting their dark and milk chocolates.
MIXING INGREDIENTS
Callebaut’s cocoa liquor is expertly blended with premium ingredients such as beet sugar. Depending on the recipe, a variety of milk types and natural vanilla are blended to create a rich and indulgent chocolate dough.
5-ROLL REFINING
Callebaut meticulously processes their chocolate dough through five rolls, reducing the particle size to less than the distance between taste buds, which results in an exquisitely silky texture and a delightful mouthfeel.
CONCHING THE CHOCOLATE
Conching shapes the final flavor of Callebaut’s chocolate by first addressing its initial acidity. In a two-step process, expert conchers meticulously maintain the perfect balance of fruity and sour notes while eliminating excess acidity. This careful technique not only enhances the overall taste but also creates the smooth, velvety texture that chefs appreciate in Callebaut’s chocolates.
MAKING SIGNATURE BLOCKS & CALLETS
The chocolate is meticulously tempered and molded into Callebaut’s distinctive 5 kg blocks or Callets, which are small, drop-shaped chocolate pieces crafted for effortless use, a one-of-a-kind creation by Callebaut.
Explore Callebaut's Chocolate Creations
Callebaut's Belgian Chocolate Gallery
Indulge in Callebaut's Exquisite Chocolate Selection
Experience the exquisite taste of Callebaut Chocolate. Enhance your palate with their expertly crafted chocolate, each creation embodying a legacy of tradition and superior quality.
