Best Callebaut products in the Chocolate category
On this page you'll find a ranking of the best Callebaut products in this category. To give you a quick overview, we've already ranked the most important information about the products for you.
1. Callebaut Pebble chocolate
With their balanced taste of milk, cocoa and caramel, Callebaut's Callets au chocolat au lait are made to melt. These callets with a cocoa content of 33.6% are made from Belgian chocolate. The melted callets are ideal for making sweets and chocolate, but can also be used as toppings for cupcakes or biscuits.
2. Callebaut Chocolate Callets
Callebaut's white chocolate pebbles with a cocoa content of 28% are made from the best Belgian chocolate. They are designed to melt and have a balanced taste of creamy milk. The melted pebbles are ideal for making sweets and chocolate, but can also be used as toppings for cupcakes or biscuits.
3. Callebaut Chocolate callets -Dark- 2.5 kg
This large bag of pebbles from Callebaut is ideal for making chocolate and wonderful desserts. You can also use them to coat cookies and cupcakes. The pebbles, made from Belgian chocolate, melt easily and their flavor offers a perfect balance between bitterness and acidity. If exposed to temperature fluctuations, they may melt during transport. You can still use them, but their original shape may change. Please pay attention to the instructions on the packaging.
4. Callebaut Chocolate Pebbles
The Extra Dark Chocolate Galets from Callebaut are an extra bitter dark chocolate with a high content of roasted cocoa. The 70-30-38 recipe is one of the favorite dark chocolates of many chefs and chocolatiers around the world. It has an intense yet very balanced chocolate flavor, dominated by a solid body of roasted cocoa and strong bitter notes. The right amount of acidity and sweetness creates a perfect balance and contrast. The 70-30-38 recipe is ideal for highlighting chocolate flavors in your creations. At the same time, it allows for more room for creative combinations than many other chocolates with a comparable cocoa content. With its standard fluidity, 70-30-38 guarantees excellent results in a variety of applications: molding and coating confections, flavoring ganaches, mousses, creams, whipped cream, ice cream, and sauces.
