Callebaut

Callebaut Belgium 1911 - Masters of Taste. Speaking the one language we all understand: Chocolate experiences.

Callebaut is one of the few gourmet chocolate makers to craft its chocolate from bean to chocolate in Belgium. We still apply the traditional whole bean roasting technique and some of the original iconic recipes our founder Octaaf Callebaut created over 100 years ago. We love to support chocolate artisans, gourmet chefs and culinary professionals all over the world with chocolates that delights wi

th great taste – and that helps to achieve perfect results, day after day. SUPPORTING COCOA FARMERS

Since 2012, Callebaut’s entire basic chocolate range supports sustainable cocoa cultivation. Callebaut was the first brand to partner up with the Cocoa Horizons Foundation, which intends to safeguard the future of cocoa plantations by helping improve cocoa bean quality and cultivation, and ensuring a fair income for participating cocoa cooperatives, which represent more than 26,000 small-scale farmers. CALLEBAUT CHOCOLATE ACADEMY™ CENTRE

In Wieze, the birthplace of Belgian chocolate, Callebaut opened its first Chocolate Academy™ over 25 years ago. This training centre is the first of a scholastic network that currently comprises 19 Chocolate Academy centres all over the world. All chocolate professionals are welcome to attend training courses and further educational sessions to improve their chocolate making skills. Each year more than 2,000 people visit the Chocolate Academy™ centre in Wieze to learn the secrets behind Belgian chocolate. RELEVANT LINKS:

www.callebaut.com
www.instagram.com/CallebautChocolate/
www.chocolate-academy.com
www.youtube.com/user/MrCallebautChocolate
plus.google.com/+Callebautofficial

18/06/2026

That colour isn't a filter. Chef Camilo Pardo's Strawberry-Raspberry bonbons get their stunning blush from Ruby RB2, naturally pink, intensely fruity, and finished with a whisper of rosewater. Your customers won't be able to resist. Get the recipe: https://ow.ly/S2m250Z8ExV

16/06/2026

Lavender. Peach. Silky Ghana Milk Chocolate. In Chef Tamara Stošić's hands, three ingredients become something genuinely special. Silky Ghana's balanced milk and roasted cocoa notes pair beautifully with summer's bounty. Explore the possibilities: https://ow.ly/V8ET50Z8EnK

Callebaut Chocolate Academy SEE

12/06/2026

One bite. A whole journey. In Chef Chantal Molnar's hands, icy raspberries collide with the warm, fruity depth of Fleur de Cao 70%, contrast that surprises, then settles into something perfect. This is chocolate that keeps you guessing. Discover Fleur de Cao: https://ow.ly/xE4h50Z6C74

Callebaut Chocolate Academy South Africa

09/06/2026

Think you've mastered the millefeuille? Chef Camilo Pardo just raised the bar. Rich pistachio, W2 White Chocolate, and layers of pure technique, this is classic pastry at its most exciting. Steal the recipe: https://ow.ly/OUkv50Z6BEX

06/06/2026

Dark. Tropical. Unforgettable. Zestina Madagascar Dark Chocolate meets mango and passion fruit in a masterpiece entremet by Kamil Szulc, where every layer hits harder than the last. Discover the Signature range: https://ow.ly/Km9V50Z5tLS

Callebaut Chocolate Academy SEE PROVA Gourmet IVAN RAGA Photographer

04/06/2026

The 2026 World Chocolate Masters jury is here, and it’s stacked. Led by three legends, leading up to one title. The pressure is ON. Get the latest WCM news: https://ow.ly/nQV050Z5tyr

Amaury Guichon Kirsten Tibballs and Jordi Roca - World Chocolate Masters

02/06/2026

Rich, smooth Velvet Ecuador is a natural companion for bold coffee flavour in Chef Tamara Stošić’s cool and creamy ice cream sandwiches. Explore the taste profile of this unique chocolate: https://ow.ly/rix250Z5top

Callebaut Chocolate Academy SEE

25/05/2026

Take your cakes further with Callebaut® Signature Powders: crafted for depth, colour, and performance.

Explore the range: https://ow.ly/K1vs50YVVyG

21/05/2026

Warm, spicy, and floral, in a format that makes you shiver.
Rustic Fleur de Cao’s depth of flavour is amplified in expertly crafted frozen desserts.

Discover more: https://ow.ly/nbbT50YVVmT

Callebaut Chocolate Academy Canada

19/05/2026

The boldness of Tanzania 75% meets the brightness of lime.

A striking contrast that unfolds in layers of flavour and texture, creating a full sensory experience in every bite.

Discover the recipe: https://www.callebaut.com/en/recipes/Tanzania-75-Lime-Brownie/5121?utm_source=facebook&utm_medium=socialorganic&utm_campaign=gm-cal-ww-202602_motw2-cmp

Callebaut Chocolate Academy US

Adres

Aalstersestraat 122
Wieze
9280

Website

http://www.callebaut.com/

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