Callebaut Gold Chocolate 30.4%

Gold is Callebaut's answer to the question that every pastry chef eventually asks: what if caramel came in couverture form? Made by slowly caramelising white chocolate until it develops a rich, golden colour and a deep, biscuity sweetness, Gold is a chocolate of extraordinary warmth and indulgence — and a close cousin to Valrhona's celebrated Dulcey, but with its own distinctive character.

At 30.4% cocoa butter, Gold delivers a flavour profile that is immediately irresistible: toffee, butter, and a whisper of salt, with a smooth, creamy texture and a golden hue that makes every creation it touches look as good as it tastes. It handles exactly like a standard couverture — tempering, moulding, and enrobing with ease — but brings a warmth and complexity that white chocolate alone could never achieve.

Tasting Notes

Toffee · Butter · Hint of salt · Biscuity sweetness · Warm, golden finish

Best Used For

• Caramel ganaches — a naturally caramelised chocolate base for indulgent fillings
• Moulded bonbons — a beautiful golden shell with a distinctive toffee flavour
• Mousses and creams — a rich, caramelised dessert base
• Mirror glazes — a stunning golden glaze for entremets and tarts
• Baking — blondies, cookies, and tarts with natural caramel depth
• Paired with salted caramel, coffee, or dark chocolate for bold combinations

Cocoa butter: 30.4%  |  Caramelised white chocolate  |  Format: 2.5kg professional bag