finest Belgian Chocolate for cakes, praline, Ice cream and more
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.
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
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!
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)
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).
A 42% pistachio praliné that stands out with its bright color and generous pistachio notes.
packed from original 5 kg. bucket. In small boxes with 100 g.
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.
At first, the sharp tartness blends with the sweetness of the spices. Bitter, with only a hint of sweetness, Tulakalum surprises with sumptuous ripe fruit notes.Tulakalum means “together” in Mayan dialect, and it was only thanks to collaborative efforts between our partner-producer Maya Mountain and our sourcing team that we were able to relaunch this exceptionally rare Belizean cocoa variety.Our flavor experts got to work so that you could enjoy this chocolate just as nature intended it. Because this was our aim, Tulakalum has a cocoa content of 75% and does not contain any soya lecithin. Its high fat content comes from its cocoa and offers an ideal texture for all kinds of pastry-making and chocolatier’s applications, including coating.Our desire is to offer you the best of Belizean cocoa in a chocolate with a high cocoa content and a unique sensory profile.
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