Coloured & Flavoured

Callebaut coloured and flavoured chocolate is premium Belgian couverture chocolate enhanced with natural colours and distinctive flavours such as caramel, strawberry, orange, and coffee. It allows chefs and bakers to create visually striking and flavour-rich desserts without compromising on chocolate quality.

Callebaut offers a wide variety, including:

• Caramel and salted caramel chocolate
• Fruit flavours like strawberry, orange, and lemon
• Coffee and cappuccino chocolate
• Speciality chocolates like ruby (pink, fruity) and gold (caramelised)

These products provide both colour and flavour innovation in one ingredient.

Ruby chocolate is a unique type of chocolate made from specially processed cocoa beans that naturally produce a pink colour and fruity flavour—without added colouring or flavouring. It is often referred to as the “fourth type of chocolate” after dark, milk, and white.

Callebaut gold chocolate is a caramelised chocolate made by carefully heating sugar and milk solids to create a rich golden colour and flavour profile with notes of toffee, butter, and cream. It adds warmth and depth to desserts and confectionery.

Yes—Callebaut flavoured chocolates are made from real Belgian couverture chocolate, typically based on milk or white chocolate, with added flavourings or colour elements. Ruby chocolate is naturally coloured, while others may include flavouring ingredients to achieve specific tastes.

Flavoured callets are small drops of chocolate infused with flavours such as caramel, coffee, or fruit. They are designed for easy melting and are ideal for ganache, desserts, moulding, and baking applications.

• Callebaut coloured chocolate: real couverture chocolate with cocoa butter
• Compound chocolate: uses vegetable fats instead of cocoa butter

Callebaut products offer superior flavour, texture, and professional performance compared to compound alternatives.

Callebaut coloured and flavoured chocolate is highly versatile and can be used for:

• Moulded chocolates and bonbons
• Ganache and truffle fillings
• Cake decoration and glazing
• Desserts, pastries, and ice cream
• Hot chocolate, sauces, and beverages

Its visual appeal makes it especially popular for premium and seasonal products.

Yes, flavoured chocolate callets can be used in baking, but they are most effective when used as inclusions, fillings, or decorations rather than as a full replacement for standard baking chocolate.

Using pre-flavoured chocolate ensures:

• Consistent flavour distribution
• Better texture and emulsification
• Time-saving in production
• Professional-quality results

This makes it ideal for both large-scale production and artisan chocolate work.