CRAFT AT YOUR BEST
It’s been our goal for the last 100 years to create the Belgian chocolate taste that chefs prefer. For them to craft at their best, every single day.
To us, that’s not a blown up promise.
It’s something we pursue in everything we do.
1. Sustainable cocoa farming
2. Fermenting cocoa
between banana leaves
3. Sun drying to reduce
moisture below 8%
4. Selecting bigger, main crop
best grade beans
5. Only jute bagged beans:
jute is natural barrier
6. Sensory analysis of
each batch of beans
7. Composing the Callebaut
bean blend
8. Whole bean roasting to
capture all fine flavours
9. Grinding & refining into the
signature callebaut cocoa liquor
10. Selecting and mixing with
quality ingredients
11. 5-roll refining to achieve the
legendary finest mouthfeel
12. 2-step conching to achieve
the iconic Callebaut
taste and mouthfeel
13. Shaping our Callets™
and blocks
HOW WE MAKE
THE ORIGINAL TASTE OF BELGIUM
1. SUSTAINABLE COCOA FARMING
We partner directly with farmer cooperatives in Ivory Coast, Ghana and Ecuador in the Cocoa Horizons programme to grow sustainable and traceable cocoa. Through training, social and environmental projects, this programme pursues its 3 fundamental goals: helping cocoa farmers prosper in the long run, empowering local communities, caring for the environment and stopping deforestation.
2. FERMENTING COCOA BETWEEN BANANA LEAVES
After the harvest, good fermentation is essential for the typical chocolate taste precursors inside the bean to develop. Traditionally, farmers in West Africa ferment the cocoa beans in the field between banana leaves.
3. SUN-DRYING TO REDUCE MOISTURE CONTENT BELOW 8%
After fermenting, the cocoa beans are spread on mats to sun-dry and turned regularly. Drying stops the fermentation process and makes the moisture inside the bean evaporate.
4. SELECTED FOR PREMIUM QUALITY
We only select bigger, best-grade cocoa beans from the main crop. Their size and quality will yield a better and more intense cocoa taste. All beans undergo pre-cleaning and several quality checks before selection and shipping. Later on in the process, beans of about the same size will be crucial for even roasting results.
5. ONLY JUTE-BAGGED BEANS
For our Finest Belgian Chocolates, we only buy jute-bagged cocoa beans. Jute is a natural material, allowing the beans to ‘breathe’ and regulating their moisture content. They’re stacked in containers for shipping to the Antwerp port, where they undergo final quality checks.
6. COCOA FLAVOUR ANALYSIS
From each bag of beans, a sample is taken to do quality checks and define the taste profile of the cocoa lot. Every taste profile is stored in our bean library. Our master blenders then use these profiles to balance out the perfect blend.
7. COMPOSING THE CALLEBAUT BEAN BLEND
As cocoa is a natural crop, variations in the taste of the beans come naturally. They’re related to the soil, the season’s climate, etc. Our master blenders continuously fine-tune the blend of beans from Ivory Coast (typical chocolaty cocoa body), Ghana (fruitiness) and Ecuador (bitterness) to recreate the iconic Callebaut taste.
8. WHOLE BEAN ROASTING
To do justice to the work of the cocoa farmers, we roast the whole beans, protected in their shells in a unique, continuous flow. Our way of roasting exposes the beans to moderate heat for a limited time, to awaken their full taste and aromas: both the powerful cocoa flavours inside each bean and the delicate flavours. We believe it’s the best way to get the best out of every bean.
9. REFINING COCOA LIQUOR
After roasting, we break the beans. Through winnowing, we meticulously separate the shells from the cocoa nibs. The nibs are then ground in 3 different grinding steps to ultimately become our fine cocoa liquor: the key ingredient for our dark and milk chocolates.
10. MIXING INGREDIENTS
Our cocoa liquor is mixed with high-quality ingredients like beet sugar and – depending on the recipe – different kinds of milk and natural vanilla, to create the chocolate dough.
11. 5-ROLL REFINING
We refine our chocolate dough between 5 sequential rolls to reduce the particle size of all ingredients. The particles will become smaller than the distance between 2 taste buds – which will create the typical silky smooth texture and delightful mouthfeel.
12. 2-STEP CONCHING
Conching will develop the final taste of our chocolate. At the start of the conching process, the chocolate is still too acidic in taste. In a 2-step conching process, our master conchers will preserve the right amount of fruity and sour notes in our chocolate recipes, while getting rid of too acidic volatile flavours. On top, conching will create the incredibly smooth, velvety mouthfeel chefs appreciate in our chocolates.
13. MAKING SIGNATURE BLOCKS & CALLETS™
Finally the chocolate is tempered and moulded into blocks or Callets™ – little drops that ensure great usability, an invention by Callebaut®.
SUSTAINABLE COCOA
AT THE HEART OF OUR CHOCOLATES
Chefs around the globe count on great ingredients – responsibly
made and sourced. That’s why since 2015, we have made a bold
shift to sustainable cocoa farming for all our chocolates.
WHY SUSTAINABLE COCOA
FOR ALL OUR FINEST BELGIAN CHOCOLATES?
As chocolate makers working with chefs from around the world, we believe it’s our responsibility to offer chocolate from sustainable cocoa. Not as an option, but as a conscious choice, together with every chocolate we create.
WHAT DOES SUSTAINABLE COCOA MEAN?
To promote cocoa farmers’ prosperity, we’ve been partnering with the Cocoa Horizons programme since 2015, sourcing beans in Ivory Coast, Ghana and Ecuador. Together, we implement impactful activities that create lasting change in these farming communities.
WORKABILITY
THAT NEVER FAILS
What you can count on:
Dark Chocolate - Power 80
Add more power and less sugar to your creations.
POWER 80 is the dark chocolate that celebrates intensity. Composed of 80% cocoa, this intense chocolate is dominated by roasted cocoa notes and extra bitterness for an overwhelming taste sensation.
Characteristics
80%
Min. % Dry cocoa
44.5% Cocoa Butter
44.5%
Chocolate type: Dark
Range: Power Chocolate
Product Category: Chocolate, Chocolates & Couvertures
Taste profile
Bitter
Roasted flavor
Cocoa
Dark Chocolate 70-30-38
Want to wow with a dark and intense chocolate?
Recipe N° 70-30-38 is a dark chocolate loved by chefs and chocolatiers around the globe. It has an intense, yet balanced chocolate taste dominated by a solid body of roasted cocoa, powerful bitter notes and fresh, fruity hints. This makes it the ideal chocolate for boosting rich chocolate flavour in your creations.
With its lower fluidity, it is just right to flavour everything from crémeux to dessert sauces.
Characteristics
70.5%
38.9%
Chocolate type: Dark
Range: Finest Belgian Chocolate
Product Category: Chocolate, Chocolates & Couvertures
Taste profile
Cocoa
Roasted flavor
Bitter
Dark Chocolate - 811
Take on any job with the n°1 for chefs.
One of the authentic recipes by Octaaf Callebaut that has grown into an iconic Callebaut recipe worldwide. Like all Finest Belgian Chocolates, it is made from our signature Wieze blend. Whole bean roasting guarantees its full-bodied taste, solid cocoa body and fine, fruity notes.
This master in balance pairs perfectly with a wide variety of ingredients and works in all applications ranging from confectionery to biscuits, sauces and drinks.
For great end results every time.
Characteristics
54.5%
36.6%
Chocolate type: Dark
Range: Finest Belgian Chocolate
Product Category: Chocolate, Chocolates & Couvertures
Taste profile
Cocoa
Roasted flavor
Bitter
You have a vast choice in the Milkyway: from chocolates with a full-cocoa taste to extremely smooth and creamy or even caramelly.
And with every taste, comes a variety of luidities to get every chocolate job done. Even the most challenging ones.
Milk Chocolate - 823
Create with the master in cocoa, milk & caramel.
If you’re looking for an iconic milk chocolate preferred by chefs worldwide, Recipe N° 823 is the way to go. Think a deep, warm colour, smooth cocoa body and sweet, caramelly notes to top it all off.
This well-loved chocolate has a full-bodied taste and great workability. Pair it with a wide range of powerful spicy, fruity, dairy or liqueur-like flavours. Its all-round fluidity makes it efficient in any application.
Characteristics
33.6%
Min. % Dry cocoa solids
36.2%
Fat %
20.8%
Min. % Dry milk solids
Chocolate type: Milk
Range: Finest Belgian Chocolate
Product Category: Chocolate, Chocolates & Couvertures
Taste profile
Creaminess
Caramel
Sweet
From fresh milk to full-bodied creamy or caramelly. Our white chocolate range offers something different for every chef. And with every taste, comes a variety of luidities to get every chocolate job done. Even the most challenging ones.
White Chocolate - Velvet
Overwhelm with a splash of fresh milk.
This white chocolate recipe is the silkiest, creamiest white chocolate in the Callebaut range. Enjoy a rich mouthfeel that never ever becomes too heavy.
And pair this chocolate with everything from exotic spices like saffron to a wide range of fruits.
With its medium fluidity, it works well in almost any application: moulding, enrobing, flavouring, coating, etc. For perfect end results every time.
Characteristics
32%
Min. % Dry cocoa solids
40%
Fat %
22.3%
Min. % Dry milk solids
Chocolate type: White
Range: Finest Belgian Chocolate
Product Category: Chocolate, Chocolates & Couvertures
Taste profile
Sweet
Creaminess
Vanilla flavor
White Chocolate - W2
Amaze with the most iconic white chocolate.
Recipe N° W2 is another one of Octaaf Callebaut’s original recipes that has grown into many chefs’ preferred chocolate. This chocolate is as Belgian as can be, since it’s predominately made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar beets.
It has a delightful taste with pronounced milky, creamy, caramelly and vanilla notes that are in perfect balance. W2 can be paired with a wide range of ingredients and flavours: from sour to bitter, spices to herbs and from fruits to beers.
With its medium fluidity, this is a great all-round chocolate. Used in chocolate bars or hollow figures, it takes you by surprise with its lovely satin gloss and snappy texture. And fully rely on it to flavour mousses, crèmes, ice creams, drinks and sauces.
Characteristics
28%
Min. % Dry cocoa solids
35.8%
Fat %
22%
Min. % Dry milk solids
Chocolate type: White
Range: Finest Belgian Chocolate
Product Category: Chocolate, Chocolates & Couvertures
Taste profile
Sweet
Creaminess
Caramel
Expertly created from a ine selection of ingredients, like caramelised sugar and caramelised milk. This caramel chocolate has rich notes of toffee, butter, cream, and an exciting dash of salt. Enjoy its pale amber colour with a golden hue that works well in almost any application.
Gold Chocolate - Gold
Need more caramel? Spoil with GOLD.
Expertly crafted and created from a fine selection of ingredients like caramelised sugar and caramelised milk, this caramel chocolate has rich notes of toffee, butter, cream and an exciting dash of salt. Enjoy its pale amber colour with a golden hue that works well in almost any application.
Characteristics
30.4%
Min. % Dry cocoa solids
37.1%
Fat %
28.3%
Min. % Dry milk solids
Chocolate type: Caramel
Range: Finest Belgian Chocolate
Product Category: Chocolate, Chocolates & Couvertures
Taste profile
Caramel
Sweet
toffee
In 2018, Callebaut surprised the world with ruby: the 4th chocolate that spoils with intense fruitiness and fresh sour notes,
and its remarkable ruby colour. A new chocolate sensation to satisfy unmet needs. Today, we proudly present the next ruby generation.
Ruby Chocolate -RB2
Ruby RB2 takes indulgence to a new height with a more intense, fruity taste and tangy, sour notes than any ruby chocolate before. Ruby RB2 also has a more intense, sparkling colour.
We recommend using ruby RB2 as a pure chocolate as much as you can, but its 3-drop fluidity means it is suitable for a wide variety of applications.
Characteristics
32.8%
Min. % Dry cocoa solids
36.8%
Fat %
20.6%
Min. % Dry milk solids
Chocolate type: Ruby
Product Category: Chocolate, Chocolates & Couvertures
Taste profile
Fruity flavor
Sourness
Sweet
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