The Callebaut Callets Ruby have a beautiful pink colour that makes them unique compared to other chocolate callets. The pink colour is caused by the cocoa bean, so there are no colourings added to this chocolate. The callets seduce your with their red pink colour and overwhelm you with their intense fruity taste of berries.
You can simply melt the callets to make beautiful creations such as chocolates. But off course you can also use them to decorate cakes, cupcakes and cookies. The Ruby callets suit exceptionally well with pink champagne, salted caramel and even savoury ingredients.
Callebaut Gold has a unique, warm caramel and pale amber colour, with a golden hue to create variety and excitement in your counter.
finest Belgian Chocolate for cakes, praline, Ice cream and more
This 'Mariage de Grands Crus" from a small plantation along the Carribean Sea has an exceptionally long nose and the soft aromas of nuts on the palate. CARAIBE is a perfect balance of smooth chocolate and roasted dried fruit notes with a slight oaky finish. Its opulent and soft melody unveils subtle almond and roasted coffee flavours. 66% cocoa.
Dark chocolate (66% cocoa minimum, pure cocoa butter)
Hazelnut and Chocolatey : Notes of roasted hazelnuts expertly blended with delicately smooth and perfectly sweet milk chocolate give way to extreme indulgence, the ideal canvas for creative possibilities.
The 1 kg block, an iconic product used by pastry and chocolate artisans.
Dark chocolate (61% cocoa minimum, pure cocoa butter)
packed from original 5 kg. bucket. In small boxes with 100 g.
Fresh and tangy, MANJARI 64% liberates acidulous notes of red and dried fruits. Heavenly acidulous red fruit and dried-fruit hints. Single Origin Madagascar.