Various Callebaut products

Glazes

Soft glazes
Due to their advanced composition, these glazes do not need to be tempered: simply melt, apply and cool immediately! They do not harden, do not splinter, are easy to cut and are therefore ideal for creating a soft, glaze-like texture on cookies, confectionery specialties etc.

Hard glazes
Thanks to their special composition, these glazes do not need to be tempered: simply melt, apply and cool immediately! The end result looks like chocolate and has a chocolate flavor: almost as intense and with a hard, chocolate-like break. In short, the glazes are a perfect alternative to chocolate. Ideal for dipping cookies or confectionery specialties.

Glazes for ice cream
With the ice glazes you can give ice cream balls, ice lollies and chocolates a hard, crunchy dark chocolate-like coating in no time. Thanks to their special composition, these glazes do not need to be tempered. Simply melt, apply and cool! After coating, they harden immediately. The lower the temperature of the egg, the thicker the layer will be on the final product.

Glazes
ChocO?shine (TM) combines high quality ingredients with shiny appearance and great taste. When you try ChocO`shine (TM), you will discover the taste of Callebaut chocolate. The ChocO`shine (TM) recipe consists of 41% chocolate and is not based exclusively on cocoa powder. Its unique composition is based on traditional, homemade glaze recipes, which guarantee perfect shine and balanced sweetness. It was created to save time. After heating, ChocO`shine (TM) is ready for use.

Crispearls from Callebaut

Crispearls (TM)

Callebaut helps you to give your desserts, bakery and confectionery products good taste, a fascinating texture and refined appearance. With the covered of dark, white and milk chocolate Crispearls you have an expressive, tasty and crunchy way your creations to give a special touch.

Small in size - huge in flavor
Callebaut Crispearls - small and refined as caviar, with only 2-3 mm in diameter! You will be surprised by the unique chocolate flavor and an irresistible aroma that already spreads when opening the package and you will amaze.

Callebaut cocoa butter

Callebaut offers a selection of high quality Halbfetigprodukten that can be used as ingredients for many different applications. They are based on our selection of the finest cocoa beans that we roast, break and process into cocoa liquor, cocoa butter or cocoa powder best quality. There are products for the professional who wants to create, starting from absolute purity something that differs from the norm. They are also great for the professional who wants make the taste, viscosity or the intensity of his chocolate individually.

Discover a new way of preparing meat, fish and vegetables. Mycryo® is pure cocoa butter in dry powder form, ideal for frying. It provides professional chefs nothing but advantages! Mycryo® operates the natural flavor of the ingredients out, the allerköstlichsten, and not masked the taste as other cooking fats. Simply sprinkle the raw or gently blanched ingredients with Mycryo® and fry in a hot, dry pan without adding fat. Mycryo® allows you quickly to work efficiently and hygienically! This 100% vegetable fat offers you all the health benefits of the cocoa bean: no cholesterol, less calories, less fat for frying required ... Discover the revolution in the kitchen!