Gianduja Pale is a smooth and creamy mix of Callebaut®'s milk chocolate and a pure medium roasted hazelnut paste. The cream is mixed, conched and tempered by our Master Concher to create a lovely balanced taste, and a smooth, creamy and homogeneous texture for great mouthfeel.
Gianduja Pale comes a semi-solid creme that can easily be cut into confectionery delights or enrobed with chocolate.
After softening, it can even be piped into moulded pralines, shells or chocolate bars and tablets. After melting, it becomes a perfect base for flavouring ice cream and pastry interiors such as mousse, bavarois and cremeux. Gianduja also works wonders in flavouring desserts such as sabayon, m?lleux, etc.
White chocolate taste – a dream to work with.
Creme dell'Artigiano Bianca is a ready-to-use base for glazing and filling pastries.
With its lovely white chocolaty taste and soft, creamy texture, this creme is great for filling choux pastries, Italian crust pastries, tartlets and so much more. It's also perfect for glazing cakes and pastries with a satin, white coating that remains soft and has a pleasant mouthfeel. Used as glazing, it keeps its perfect looks on your pastries during their shelf life and doesn't run off.
You can also fill or cover desserts and pastries with Creme dell'Artigiano Bianca, and immediately store them in the freezer for sell-out later on.
Creme dell'Artigiano Bianca offers great convenience: just soften or heat up to ±30°C to achieve a perfect texture for piping or to ±40°C for a more runny glazing texture.
It has a long shelf life and only contains non-hydro fats.
White seeds of roasted sesame. Add flavour and colour to inside out rolls, salads, stir fries, noodles, fried rice, mashed or veloute soup and sweet creations.
The chunky dark chocolate for baking.
Give your cakes, chocolate chip cookies, buns and rolls a royal chocolate touch with these chunks of 100% delicious Callebaut dark chocolate. This dark chocolate chunks contain less cocoa butter to make them resist oven temperatures up to 200°C. Furthermore, chunks are perfect for bakery items that require medium to longer baking times.
With their medium size, they don't melt away during baking - perfect for your customers to enjoy the lovely bite and great chocolate taste inside your bakery delights.
Good to know: only mix the chunks in the dough at the very end of the kneading process. It will keep the dough from colouring and the chunks from melting during kneading.
ChocoCrema Bianco: enrich your gelato with pure creamy indulgence
For customers who can't get enough of creamy, this soft and sauce-like texture is true heaven. ChocoCrema Bianco is perfect to roughly mix in or drizzle onto your gelato, to enrich it with a contrasting smooth and soft cream.
ChocoCrema Bianco is is made with white chocolate and adds creamy, milky and caramelly notes to it.
When frozen or mixed with your gelato, it remains perfectly soft and beautifully shiny.
Yellow fine flour from selected durum wheat for the production of bread, bread rolls & fine bakery products.
POWERFUL POINTS
Light white
Ideal for simple kneaders and rapid kneaders
Suitable for blending with other flours
Finely ground with a nice aroma and good colour
It produces finished products with a very good shelf life
The finest flour in our range of country flours
Unique flour due to the selected raw material and the milling method
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, cremes, ice creams, drinks and sauces.
Go for the all-round chocolate rich in cocoa and bitter notes.
Recipe N° 815 is the dark chocolate with a rich cocoa body, topped off with bitter hints. Its slight sweetness pairs perfectly with ingredients like exotic fruits. With its medium fluidity, this is a great chocolate for any application.
And it provides a warm colour and snappy texture in everything from pure tablets to hollow figures. It also works great for flavouring mousses, cremes, ice cream, drinks, sauces, etc.
Rely on this milk chocolate with no added sugar to spoil customers who are looking for indulgence without the sugars. It has a wonderfully balanced chocolate taste with a good cocoa body and plenty of milk. Containing no added sugar, this recipe gets its pleasant sweetness from the sugar substitute maltitol, rounded off with natural Bourbon vanilla.
Its taste and mouthfeel come very close to the taste of our traditional chocolates such as the 823. Same crack, same mouthfeel, same colour and beautiful gloss.
MALCHOC-M also offers 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. Its technical properties and behaviour are absolutely identical.
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.
Tintoretto White is a wonderful base to create your customised fillings with long shelf life. It has a creamy white colour, pleasantly sweet taste and incredibly smooth mouthfeel that immediately melts in the mouth.
Mixing it with textures like ground coffee, cocoa nibs, paillete feuilletine, bresilienne or freeze-dried fruits turns your Tintoretto filling into an exciting praline centre that enhances the taste sensation. Crunchy textures remain fresh and crispy for long when mixed into Tintoretto thanks to its unique recipe and composition. Chocolates or tablets filled with Tintoretto have a long shelf life.
Tintoretto White has a semi-soft texture that can easily be cut into small centres for dipping or enrobing. By mixing, softening and aerating it in the cutter, you'll create a light filling that can be piped into moulded chocolate shells or chocolate bars.
Also explore the ready-flavoured Tintoretto fillings.
Create your own signature gelato taste. ChocoBase is the ultimate dark chocolate ice cream base for true artisans, as it brings out a more intense chocolate taste. Mix it with ChocoGrattato or your preferred Finest Belgian Dark Chocolate to create full-flavoured, smooth-textured chocolate gelato with a perfectly creamy consistency. It will yield a rich mouthfeel and pleasant texture. It is the perfect base for the artisan gelatiero maker who loves to create his or her unique flavours.
