Explore Callebaut Belgian chocolate at Nut House for baking, ganache and chocolate making. Choose from dark, milk, white and ruby varieties, and check each product page for current pack options and availability.
Callebaut 811 Dark Chocolate 54.5% is a useful starting point for dark chocolate ganache, brownies and tart fillings. Its balanced cocoa character suits recipes where you want chocolate flavour without automatically choosing the highest cocoa percentage. Read our Callebaut 811 guide for ideas.
For a milk chocolate dessert, consider Callebaut 823 Milk Chocolate 33.6%. Our 823 baking guide covers ganache, cookies and chocolate-making inspiration.
Callebaut W2 White Chocolate 28% brings a creamy white chocolate flavour to fillings, cookies and desserts. Explore our W2 guide for fruit pairings and baking ideas. If you prefer a stronger dark cocoa character, our 70-30-38 guide introduces the 70.5% dark couverture.
Choose chocolate by flavour and application, not cocoa percentage alone. Dark, milk and white chocolate behave differently in ganache, so follow a tested recipe for your chosen chocolate rather than substituting it directly. Our ganache buying guide explains what to consider.
For moulding and coatings, check the product’s fluidity and recommended tempering instructions. Callets are convenient to weigh and melt, but the specific chocolate recipe determines its suitability for the job.
Check the available sizes on each product page and choose quantities that suit your kitchen. Review ingredients and allergen information before ordering. Store chocolate well sealed in a cool, dry place away from sunlight and strong odours, following the packaging instructions.
