Callebaut

Hjem
Danmark
Holstebro
Callebaut

Masters of Tastes. Speaking the one language we all understand. Chocolate experiences.
📌DK, SE, FI, NO, IS, FO
📸

"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 with 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. CHOCOLATE ACADEMY� centre Belgium, Wieze
Each course will let you discover something new from our brands, our products, and our guest chefs. We offer a wide variety of course options at various skill levels that will allow you to immerse yourself into the fascinating world of chocolate. RELEVANT LINKS:

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

08/09/2026

Caramelised. Nutty. Banana. 🍌🌰

Anne Kirstine Tirstrup brings together Callebaut GOLD Chocolate and Callebaut Fine Hazelnut Praline in a moist banana cake that somehow tastes exactly like autumn. Rich, indulgent and gone faster than expected.

Your autumn baking starts here — https://lnk.bio/callebautnordic 🍂

07/09/2026

𝐂𝐞𝐧𝐭𝐮𝐫𝐲 𝐌𝐢𝐥𝐞𝐬𝐭𝐨𝐧𝐞𝐬 (𝟏𝟗𝟗𝟔 - 𝟐𝟎𝟏𝟏)🍫

Some things change. The important things don't.

In 1996, Callebaut merged with the French Cacao Barry but remained a 100% Belgian brand, still crafting all its Finest Belgian Chocolate in Belgium from bean to bar.

In 2006, the Origin chocolates arrived - Arriba, Java, Sao Thomé - opening a whole new world of flavours and pairings for chefs around the world.

And in 2011, Callebaut celebrated 100 years. From Japan to Mexico, artisan chefs and confectioners were at the heart of every celebration. After a century, every recipe still crafted with respect for what Octaaf first created in 1911.

100 years of chocolate. Countless stories made with it.

What's your favourite chapter of our story so far? Tell us below. 👇

04/09/2026

A cookie and a cup of tea. This is what autumn is like at 4pm.☕🍂

made a hazelnut cookie with roasted Piemonte hazelnuts, 70% dark chocolate and Callebaut Fine Hazelnut Praline — topped with a silky sea salt praline. Nutty, sweet, and a little salty. Best enjoyed with tea.

More amazing autumn inspiration — https://lnk.bio/callebautnordic 🍁

03/09/2026

Not every autumn creation needs to be for a special occassion. These are inspired by the Danish autumn tradition of making chestnut figures ("kastanjefigurer") 🍫🌰🍂

These fun little chestnut creatures made by are perfect for the lunchbox! Date balls with Callebaut Fine Hazelnut Praline and Full Body Cocoa Powder, coated in Callebaut 823 Milk Chocolate and finished with crunchy Callebaut Pailleté Feuilletine.

Simple, fun, and perfect for the cosy season!

Think you can make cuter chestnut creatures? Autumn inspiration waiting here — https://lnk.bio/callebautnordic🍂

01/09/2026

Notice the dried cornflowers. 🌸

's autumn creation isn't just rich, it's layered with intention. Cocoa shortcrust with salt and vanilla forms the base, topped with a dark chocolate mazarin and layers of Callebaut Fine Hazelnut Praliné, 823 milk chocolate mousse, and roasted Piemonte hazelnuts from base to the milk chocolate coating. 🍫🌰

Every detail chosen with intention. Every layer creates a harmonious balance of flavour and texture.

Find your autumn inspiration — https://lnk.bio/callebautnordic 🍂

31/08/2026

Going Global (1965 - 1988)

What started in Wieze soon found its way to the world. 🌍🍫

By 1965, confectioners, pastry chefs and bakers beyond Belgium had discovered what Belgian chocolatiers had long known — Callebaut's iconic taste and legendary workability were unlike anything else. The first international exports marked a turning point.

Then came 1988 — a year of two milestones. First, the world's first Callets™: small drops of couverture chocolate that allowed chefs to dose, melt and temper with precision like never before. Then, the opening of the Callebaut College — the world's first chocolate school, welcoming artisans from everywhere to learn and grow. Now known as the Callebaut Chocolate Academy™ centres.

From one brewery in Wieze to kitchens everywhere.

How well do you know our story? Read more at https://www.callebaut.com/en-GB/about-us/history

28/08/2026

Six layers. One perfect square. 🍂

brings together almond shortcrust and moist almond frangipane, layered with Callebaut Fine Hazelnut Praliné and crispy feuilletine for the perfect crunch. Topped with a smooth Callebaut GOLD blackberry ganache and finished with Callebaut Dark Chocolate Shavings and fresh garden-picked blackberries.

Small in size, big on flavour. And definitely not as simple as it looks. ✨🌰🫐🍫

More autumn inspiration — https://lnk.bio/callebautnordic 🍂

27/08/2026

Choux craquelin is already a showstopper, but took it a step further. 🌰✨

Filled with a silky hazelnut crémeux and topped with an airy whipped ganache made with Callebaut 823 Milk Chocolate and hazelnuts, this creation is all about layers of flavour. Callebaut Fine Hazelnut Praliné runs throughout, bringing rich roasted hazelnut notes to every bite.

The kind of autumn-inspired treat you'll want to enjoy twice, just to take it all in. 🍂🍫

Your next autumn creation starts here — https://lnk.bio/callebautnordic 🍂

25/08/2026

Brownies at the bottom. Raspberry mousse in the middle. Tuile leaves on top said why not. 🍂🍫

Callebaut Fine Hazelnut Praline, Callebaut Crispearls and Callebaut Pailleté Feuilletine hold everything together in between — finished with a glossy Callebaut 823 Milk Chocolate glaze. Autumn never looked this good.

More autumn inspiration waiting — https://lnk.bio/callebautnordic 🍁

24/08/2026

The Craft (1935 - 1958)

Great chocolate is felt before it's tasted. 🍫

By 1935, the secrets of Callebaut's chocolate making were passed down through generations — not in lengthy manuals, but through the senses. Our chocolate makers learned to observe, smell and listen to the chocolate in the conche to know when it was truly perfect. A handwritten recipe sheet from that year still mentions "milk chocolate recipe n°845" — a favourite among chefs to this day.

Then in 1958, Charles Callebaut invented a way to transport liquid chocolate directly to chocolate companies — making high-quality Belgian chocolate more accessible than ever before.

This is what it means to always be in pursuit of better.

Which part of our story surprised you the most? Tell us below. 👇

Adresse

Nupark 45, 2. Floor
Holstebro
7500

Hvad er åbningstiderne?

Mandag	08:00 - 16:00
Tirsdag	08:00 - 16:00
Onsdag	08:00 - 16:00
Torsdag	08:00 - 16:00
Fredag	08:00 - 16:30

Telefon

+4596105900

Internet side

http://www.callebaut.com/

Underretninger

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Type

Food/Beverages