Our Expertise
The quality of the chocolate and the ingredients of your signature recipes are essential to ensuring your success.
Clients come to your chocolate shop to discover your creations. Your chocolates are chosen based on their cocoa and cocoa butter content, and composition. Couverture chocolate contains at least 35% cocoa butter, making it ideal as a coating.
Find high-quality dark chocolate, milk chocolate, white chocolate and Ruby chocolate available as blocks or buttons, in different formats at bulk prices.
Tempering, also called pre-crystallization, delivers a finished product that’s hard, crunchy and shiny, by bringing the chocolate to three different temperatures. This technique can be achieved through glazing on a cold marble or granite surface, in the microwave, by adding cocoa butter, by adding unmelted chocolate beforehand, or with the help of a tempering machine.
Discover MycryoTM powdered cocoa butter, a product that’s unique and versatile.
The array of textures, the presentation and the balance of flavours are the three pillars of expertise for chocolatiers. Experiment with different professional techniques –creams, fudge, mousse, croustillants, and ganache – to bring out your expertise.
The combination of these techniques reflected in your creations is appreciated and recognized by your clients. They see the difference
To assist you in your production, we offer a wide variety of quality supplies: mixing bowls, whisks, spatulas, racks, brushes, and small appliances.
We’ve got your ingredients covered, too: butters, milks, creams, sugars, texturizing agents, service products, aromatic herbs and spices, nuts, and fresh fruits and vegetables.
The Callebaut company, in partnership with the Cocoa Horizon Foundation, created an exclusive program guaranteeing sustainable and responsible agriculture to protect and safeguard the business, starting with the Ivory Coast, Ghana, and Tanzania:
