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.
Great taste, crafted by tradition.
For its traditional hazelnut praline, Callebaut® selects the finest hazelnuts from orchards in Spain, Italy and Turkey. Picked when they're fully sunripe, the hazelnuts are stored under the best conditions and shelled max. 12 hours before roasting and caramelising to preserve their delicate, fruity flavours.
You can expect an intense, caramelly taste with an abundance of fruity notes and mild toasted hints. Callebaut® Fine Hazelnut Praline is a great flavour base for discerning chocolatiers, patissiers and chefs. You can mix it with chocolate to create a filling for your moulded pralines and chocolate bars. You can also count on this praline to flavour your ice cream, pastry cremes, bavarois, mousses and so much more.
A mix of pure, natural delights – milk chocolate and honey.
Honey Callets™ combine Callebaut®'s traditionally crafted milk chocolate with a dash of natural honey. The result is an irresistible chocolate with a milky, creamy and caramelly taste, a very pleasant sweetness and pronounced flavour notes of honey.
You can use Honey Callets™ for the same wide variety of applications as our traditional chocolates. A few examples: moulding or enrobing confectionery, or flavouring ganaches, fillings, pastry cremes, ice cream, mousses and drinks. Melting, tempering and cooling work in exactly the same way as our classic milk chocolates. Just unleash your creativity. The taste buds of your customers will follow.
A fusion of dark chocolate, white chocolate and cappuccino.
This delicious chocolate has everything to surprise. With flavours that combine creaminess with roasted cocoa and coffee notes and a slight hint of sweetness to round it off, you have a perfect base to flavour mousses, cremeux, drinks and so much more. Flavoured Callets™ Cappuccino work wonders in ganaches too.
They have a standard fluidity and can be processed like you would do with any regular milk chocolate.Melting, tempering, moulding, enrobing, etc. work in exactly the same way. And as to pairings, you can combine it with expressive and slightly acid fruit flavours like raspberry, strawberry, lemon zest and so much more. Enjoy the ride!
The tastiest & creamiest alternative to milk chocolate on the planet
NXT dairy-free M_lk chocolate is as creamy, delicious and rich in cocoa as traditional milk chocolate, yet it contains no detectable traces of milk.
For this dairy-free M_lk chocolate, we replaced milk with a 100% plant-based alternative: chufa. Chufa is the tuber from the plant Cyperus esculentus that grows in the Mediterranean region and Africa. After the harvest the tubers are dried and ground and used as milk tasty and creamy milk replacer – rich in fiber. Chufa is also used to create the delicious and nutritious horchata de chufa: a milk-like drink, loved in Spain.
It's your go-to M_lk chocolate for all your vegan, plant-based and dairy-free recipes – even suited for lactose intolerance and milk allergies.
Pure, care-free chocolate indulge without any detectable trace of milk
NXT dairy-free dark chocolate has a balanced taste with intense cocoa notes and hints of red fruits.
It is the perfect chocolate to eat pure as such or to use for mixing and flavouring vegan chocolate mousses, cremeux, gelato…
NXT dairy-free dark chocolate has the same widely loved taste as Callebaut's Finest Belgian Chocolate without any detectable traces of dairy. And it has the same legendary workability: for perfect end results in pastry, desserts and confectionery.
It's your go-to chocolate for all your vegan, plant-based and dairy-free recipes – even suited for lactose intolerance and milk allergies.
The white chocolate for gelato makers: perfect for dipping and straciatella
Ice Chocolate W2 is based the original W2 recipe of Octaaf Callebaut and has been finetuned for gelato makers. With its high fluidity, this Ice Chocolate is ideal for dipping ice cream sticks and for making stracciatella. It has a balanced taste that is widely appreciated and boasts rich milky, creamy and caramelly notes with a dash of natural vanilla.
Thanks to its its high cocoa butter content, Ice Chocolate W2 yields perfect end results when used for dipping and stracciatella. It requires no tempering: simply melt it and you're ready to go. The chocolate will harden within seconds in or around ice cream and enrobe it with a deliciously snappy layer. It furthermore melts quickly in the mouth to spoil with its rich, creamy taste.
White Chocolate with No Added Sugar offers the same indulgence as traditional white chocolate recipes, boasting with creaminess and hints of caramel. Yet, this recipe contains no added sugar. Its pleasant sweetness comes from the sugar substitute maltitol, rounded off with natural Bourbon vanilla.
Its taste and sensory experience come very close to the taste of our traditional chocolates such as the W2. Same crack, same mouthfeel, same colour and beautiful gloss.
White Chocolate with no Added Sugar offers you the same freedom of creativity in applications as our Finest Belgian Chocolate recipes: from confectionery, pastry mousses or cremeux to desserts and drinks. Melting, tempering, cooling, moulding, etc. work in exactly the same way.
Finished products made with this chocolate, can be promoted with the label 'no added sugar' if the finished recipe doesn't contain any added sugars at all: e.g. pralines or chocolate bars and tablets with fillings in which the filling doesn't contain any added sugar, or in which sucrose has been replaced with sweetener.
