Founded in 1911 in Wieze, Belgium, Callebaut is renowned for crafting the Finest Belgian Chocolate using its signature bean-to-bar process. With over a century of expertise, the brand is trusted by chefs and chocolatiers worldwide for its exceptional quality, consistency and authentic Belgian chocolate taste.

Today, Callebaut continues to inspire professionals through its premium range of couverture chocolates, combining Belgian craftsmanship, innovation and sustainably sourced cocoa to support creativity in every chocolate creation.

Dark Chocolate 811 54.5%

The iconic Finest Belgian Dark Chocolate, crafted with a rich cocoa body, balanced taste and fine fruity notes. Made from Callebaut’s signature blend, Recipe N°811 has become the number one choice for chefs worldwide.

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Milk Chocolate 823

Finest Belgian Milk Chocolate with a deep cocoa taste, warm caramel notes and smooth, creamy finish. An iconic milk chocolate renowned for its unrivalled workability and flavour pairing potential.

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Caramel Gold Chocolate

Expertly crafted caramel chocolate with a golden hue and indulgent notes of toffee, butter, cream and a delicate touch of salt, delivering a rich and distinctive taste experience.

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Ruby Chocolate RB2

The world’s first Ruby chocolate created for chefs, featuring naturally vibrant berry fruitiness and refreshing sour notes. A unique chocolate experience that invites you to rethink chocolate.

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White Chocolate W2

Finest Belgian White Chocolate with a perfectly balanced profile of creamy milk, caramel and delicate vanilla notes. A versatile favourite that pairs beautifully with a wide range of flavours.

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Botanical Extra Brute Cocoa Powder

A legendary high-performance cocoa powder featuring a dominant roasted cocoa flavour and striking reddish-brown colour. Its pure, consistent cocoa character and balanced intensity have made it a trusted favourite among chefs and pastry professionals worldwide.

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Cocoa Butter

Made from 100% pure cocoa butter, this premium ingredient delivers a neutral taste while enhancing fluidity, shine and texture. An essential ingredient for professional chocolatiers and pastry chefs seeking consistent, high-quality results.

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