Exceptional flavor and appearance starts with using quality ingredients. Use Callebaut Recipe 60/40/38 dark chocolate Callets™ to bring an indulgent chocolate flavor and an optimal shine and snap to your confectionaries!

These Belgian dark chocolate Callets™ feature an extra strong cocoa body with hints of fruit, and slight bitterness making it an ideal ingredient for boosting the rich chocolate flavor in your creations. The chocolate is dark enough to add unmistakably powerful flavor to your recipes but it has just enough sweetness to appeal to a wide audience.

Perfectly Balanced Flavor Profile

The chocolate's roasted notes, acidity, bitterness, and sweetness all blend together perfectly to deliver a complete, balanced, and consistent flavor profile that ensures that the chocolate's taste will work across different applications and with a wider range of flavors and ingredients.

Versatile Applications

This chocolate features an extremely versatile standard 3-drop fluidity, making these Callets™ perfectly suited for a wide variety of applications. These dark chocolate Callets™ pair exceptionally well with rich flavors like ginger bread, pistachio, and arabica coffee, sweet flavors like orange, mandarin, apple, and rhubarb, and powerful flavors like Roquefort.

Professional Quality

Essential for any bakery, chocolate shop, cafe, or gelateria that uses the finest products, these Belgian chocolate Callets™ deliver on the quality and consistency you're looking for. Temper these Callets™ to create chocolate that's perfect for practically any application, from molding to creating large chocolate figures.

You can also use these Callets™ to create silky ganaches for piping, a dense, velvety cremeux or mousse for your specialty dessert menu, or a rich pastry filling for your danishes and pies.

Craftsmanship & Quality

To achieve its perfectly balanced taste, this chocolate is made with a blend of cocoa beans from Ivory Coast, Ghana, and Ecuador. Once the beans have been properly fermented, sun-dried, and selected, they are shipped to Callebaut's state-of-the-art facility in Belgium to undergo quality checks and begin the lengthy process of becoming chocolate.

First, the beans undergo whole bean roasting, which means they are roasted in the shell. This helps to preserve and develop the delicate flavors and aromas of the cocoa beans. After roasting, the cocoa nibs are separated from the shell and then ground into a fine cocoa liquor, which is then mixed with premium ingredients to create a chocolate dough. Next, the chocolate dough is refined and then conched to develop the dough into a liquid as well as unify and balance the flavors. Finally, the chocolate is tempered and molded in to the Callets™ to be used for endless possibilities!

Sustainable & Traceable

Crafted in Belgium from bean to bar since 1911, Callebaut's Finest Belgian Chocolate delivers unparalleled workability with the most balanced taste on the market, which is why it is preferred by most chefs around the world.

Callebaut partners with the Cocoa Horizons Foundation, a non-profit organization that works directly with farmer groups to improve and empower their livelihoods and communities, to support farmer training and help provide the tools necessary for the farmers to excel at their craft. In fact, with each Callebaut chocolate purchase, Cocoa Horizons reinvests a portion back into the West African and South American farmers and their communities!

Boost your brand by showing your customers that you're committed to using only the finest, sustainably-sourced Belgian chocolate for your products like Callebaut.