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
GUANAJA develops extraordinary bitterness, revealing a whole aromatic range of warm notes while unveiling flowery notes and an intense flavor that is exceptionally long-lingering. 70% cocoa.
Dark chocolate (70% cocoa minimum, pure cocoa butter).
Creamy and Toasty : Dulcey 32% is a smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond color. The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of shortbread with a pinch of salt
Milk chocolate (40% cocoa minimum, pure cocoa butter). MINI-BLOCK JIVARA 40% Jivara captivates with the pronounced flavor of its creamy chocolatey notes, combined with the ultimate notes of vanilla and malt.
White chocolate delicately sugared, Ivoire reveals aromas of warm milk enhanced by delicate vanilla notes.
White chocolate (35% cocoa minimum, pure cocoa butter).
Made from 100% Dominican Republic cocoa beans, Bahibe takes its name from the “Bayahibe Rose,” a distinctive cactus flower native to the Caribbean nation, and its flavour reflects the terroir of the carefully selected beans used in its production. At the heart of milk chocolate, but flirting with the edge of darkness, Bahibe enhances the smoothness of milk with intense notes of cocoa and a touch of dried fruit, before revealing its fruity tanginess and slight bitterness.
Fresh and tangy, MANJARI 64% liberates acidulous notes of red and dried fruits. Heavenly acidulous red fruit and dried-fruit hints. Single Origin Madagascar.
The 1 kg block, an iconic product used by pastry and chocolate artisans.
Dark chocolate (61% cocoa minimum, pure cocoa butter)
With the development of PASSION FRUIT INSPIRATION, our experts were able to innovatively replace cocoa with passion fruit, making it possible to use passion fruit like you would a chocolate.
What makes INSPIRATION exceptional? - The unique texture of chocolate. INSPIRATION can be used just like any other Valrhona chocolate couverture. - An intense flavor and color. Developed using Valrhona's R&D expertise. - 100% natural ingredients. No preservatives, added colors, or artificial flavors!
Unlike caramel-flavored milk chocolates made with caramelized sugar, Valrhona's Caramélia uses genuine dairy-based caramel (from real skim milk and butter) as a main ingredient. The result is a particularly silky smooth milk chocolate that maintains a clear cocoa note woven together with vibrant hints of caramel. The chocolate feve (small oval coin shape), a preferred format of culinary professionals, is now available for home baking enthusiasts as a user-friendly way to bake stunning cakes, cookies and a host of other delights for family and friends! Caramelia has strong toffee notes.
Milk chocolate couverture (36% cocoa minimum, pure cocoa butter).