Callebaut Chocolate, founded by Octaaf Callebaut in 1911 in the Belgian village of Wieze, has earned a century-long legacy as a pioneer in crafting premium Belgian chocolate. Originally tailored for chocolatiers, Callebaut has evolved to become a trusted name among pastry chefs, bakers, and chocolatiers across the globe. The brand’s signature recipes like Callebaut 811 and 823 are still crafted with the same dedication, delivering intense flavour, silky texture, and consistent performance in every batch.
What sets Callebaut Chocolate apart is its commitment to quality and innovation. Made with the finest cocoa beans and expertly roasted in Belgium, every product balances high cocoa content with subtle sweetness, making it a favourite for diverse culinary applications. From moulding and enrobing to ganache and mousse, Callebaut ensures optimal workability for professionals. The chocolate’s reliable performance and rich taste continue to inspire chefs to elevate their creations.
Beyond quality, Callebaut Chocolate empowers chefs to master techniques like tempering, which is crucial for shine and snap. Learn about the three chocolate tempering methods to perfect your process. For beginners, understanding the difference between couverture and compound is essential, which is detailed in our guide on couverture chocolate. To preserve its superior quality, it's important to store Callebaut Chocolate properly in Indian climates.
Callebaut Chocolate continues to uphold its Belgian heritage while supporting professionals with consistency, sustainability, and unmatched taste. Whether you’re crafting truffles or layered desserts, it is the brand that chefs rely on to bring their chocolate visions to life.
