Ready to use caramel filling by Callebaut.

Intense yet well balanced caramel chocolate, with rich notes of toffee, butter, cream and an exciting dash of salt.

Ruby chocolate contains minimum 47.3% cocoa solids calculated based on the Codex Chocolate Standard. On the total product ruby chocolate contains minimum 32.5% cocoa solids. Ruby contains no added flavours or colours.

100% dark chocolate for baking and decoration. ChocRocks™ – Dark look like tiny rocky stones with a rugged, uneven look and have a rich and intense chocolate taste. They're great for sprinkling onto frothy or cream-topped drinks and slowly melt away - adding some chunky chocolate texture with a lovely bite.

This is perfect for dark chocolate lovers. Callebauts 70-30-38NV contains 70% cocoa. Ranked with a fluidity level of 3 (out of 5), this is an excellent general-purpose chocolate. Ideal for baking, enrobing, ganaches, decorations and more.

A well balanced, bitter cocao taste. Ideal for hollow shells, moulding, decorating and use for fillings & ganaches.

Is there anything more delicious and indulgent than warm, melted chocolate? That’s why Callebaut now offers its Chocolate for fountains. The taste is 100% Callebaut, guaranteeing an intense and balanced taste. Furthermore, these chocolates are rich in cocoa butter resulting in high liquidity and runny character for fountains or fondue.

A balanced milk, cocoa and caramel taste. Ideal as a general-purpose chocolate for enrobing, hollow shells, moulding, decorating and usage for fillings and ganaches.

Callebaut’s Finest Belgian White Chocolate is made with 100% pure cocoa butter, a selection of premium milk powders, fine sugar and a touch of pure Bourbon vanilla. With a balanced, creamy milk taste, this chocolate is ideal for hollow shells, moulding, decorating and use for fillings & ganaches.