Callebaut Dark Chocolate Callets 54.1% 2.25kg | Candy Bar Sydney
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Callebaut Dark Chocolate Callets 54.1% 2.25kg

39.95 39.95 39.95 AUD


Callebaut Dark Chocolate Callets 54.1% 2.25kg

The all round, balanced chocolate ready to do great in any job. One of the authentic recipes created by Octaaf Callebaut, this dark chocolate recipe as grown into one of Callebaut®'s iconic chocolate recipes. Like all Finest Belgian Chocolates, it is made from our signature ‘Wieze cocoa blend’. Whole bean roasting guarantee its full taste with a solid cocoa body and fine top notes.
This dark couverture chocolate has a round, extremely well-balanced chocolate taste, smooth cocoa body with a pleasant intensity. It is easy to pair with a wide variety of different flavours and ingredients.
Loved by chefs all over the world, this recipe is Callebaut’s all-round chocolate for confectionery, ganaches, mousses, biscuits, sauces, drinks and many other applications. It’s simply made to help you achieve perfect end results every time

Please note with this product you'll receive 3 x 750g (total weight 2.25kg) resealable stand up pouches. Repackaged by Candy Bar Sydney.


39.95 39.95 39.95 AUD


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An all-round dark chocolate that can be used to create any sweet treats from biscuits, ganaches, chocolates and even sauces.

Chocolate Tempering

A delicate dark chocolate perfect for chocolate tempering, a Chocolatiers favourite.

Sourced Cocoa Beans

Made from Cocoa beans sourced from regions of West Africa, and its blend is loved by Chef's all over the world

A Signature Dark Chocolate Couverture

This famous Callebaut recipe is a well rounded dark chocolate, with a pleasant yet intense cocoa flavour, versatile for a wide range of culinary creations

 With some of the finest Belgian Chocolate in its range, Callebaut's Chocolate provides delicious desserts every time. Check out our entire Callebaut Range below.


Chocolate and Orange Cheese Cake Recipe

Odoo - Sample 1 for three columns


- 150g Digestive Biscuits

- 75g Melted butter

- 350g Callebaut Dark Chocolate

- 225g Caster sugar

- 400g Full-fat cream cheese

- Finely grated orange zest

- 400ml Smooth double cream

Odoo - Sample 2 for three columns


1. Finely crush digestive biscuits with a food processor or rolling pin and mix with melted butter. When combined, add into bottom of cake tin and let the mixture cool.

2. Melt Callebaut Dark Chocolate in a microwave to 45C and stir every 20 seconds.

3. In a separate bowl, mix sugar, cheese and orange zest until smooth. Combine with chocolate mixture and stir until fully mixed.

4. Whip double cream in separate bowl, and blend into cake mixture.

5. Place cake mixture on top of cooled biscuit base and chill for 3 hours.

6. Enjoy!

How to Temper Chocolate

Odoo - Sample 1 for three columns

Odoo - Sample 2 for three columns


BELGIAN DARK CHOCOLATE: Cocoa mass 43.5% ; sugar 43.5% ; cocoa butter 12.5% ; emulsifier: soya lecithin <1% ; natural vanilla flavouring <1%


May contain : Milk

May be present: tree nuts, soy, peanuts, wheat

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