The Magical World of Callebaut: A Guide to Callebaut Couverture Chocolate
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Time to read 2 min
There’s something about the way good chocolate melts. Silky, glossy, and richly aromatic—for many of us it’s the stuff of dreams. And when it comes to premium couverture, Callebaut stands in a class of its own. It’s the chocolate trusted by chocolatiers, pastry chefs, and home bakers alike. Whether you're handcrafting truffles, dipping strawberries, or swirling ganache into brownies, Callebaut couverture transforms every treat into something magical.
Here's our guide to Callebaut Chocolate. Get ready to start creating!
It all started in Belgium
Callebaut’s story begins in the small town of Wieze, Belgium, over 100 years ago. With roots in traditional Belgian chocolate-making and a commitment to cocoa excellence, Callebaut has grown to become a global favourite in the professional baking world. What sets it apart is its dedication to the full bean-to-bar process—roasting the cocoa beans in their shells for a richer, more complex flavour.
I still remember the first time I tried Callebaut chocolate. I was a second year apprentice chef and I was finally allowed to assist with the desserts. Back then, it came in 5kg blocks and we would basically hack at it with our knives to break it into smaller chunks - That first bite of 811 was life-changing—And from that moment, I was hooked and I've been using it ever since!
Why couverture? What makes it so special?
Couverture chocolate is not your average supermarket chocolate bar. It contains a higher percentage of cocoa butter—at least 31%, and in Callebaut’s case, sometimes even more. This gives it superior melting, glossiness, and snap—making it perfect for enrobing, moulding, tempering, and baking. It also means a smoother mouthfeel and deeper flavour.
Let's talk types of Callebaut Couverture Chocolate
1. Dark Couverture
Callebaut 811: A well-balanced dark chocolate with 54.5% cocoa. Perfect for ganache, cakes, or chocolate bark.
Callebaut 70-30-38: More intense, with 70.5% cocoa. Ideal for serious chocolate lovers and elegant truffles.
2. Milk Couverture
Callebaut 823: A classic milk chocolate with a caramel hint. Dreamy in mousses, drizzles, and dipped cookies.
3. White Couverture
Callebaut W2: Creamy and sweet with notes of cooked milk and vanilla. A favorite for white chocolate ganache, cake glazes, or mixing into blondies.
4. Ruby Chocolate
Naturally pink with berry notes—no food coloring required! It’s tangy, tart, and ideal for creative confections like ruby-dipped strawberries or ruby bark with freeze-dried raspberries
How to use
Tempering: Couverture shines in tempering due to its high cocoa butter content. When tempered correctly, it gives that beautiful glossy snap—ideal for chocolate bars, bonbons, and chocolate-dipped fruits.
Ganache: Whether you’re making a dark chocolate truffle like Emma's Bailey's truffles (pick up the recipe card in store!) or a glossy cake glaze, Callebaut makes a lusciously smooth ganache that sets like a dream.
Mousse and Fillings: Milk and white Callebaut chocolates whip into light, creamy mousses, while the dark varieties make rich, decadent fillings for tarts and cakes.
Baking: Use Callebaut callets (small drops) in cookies, brownies, or cakes. They don’t just hold their shape—they make EVERYTHING taste amazing!
Cooks Notes
• Don’t rush when you’re melting: Gentle heat is your best friend
• Temper with care if you're making chocolate decorations or candies.
• Store properly: Keep your Callebaut in a cool, dry place—around 18°C is ideal.
• Use good cream for ganache—the better your ingredients, the better the result.
More Callebaut Chocolate
Callebaut couverture chocolate is available instore at Martha's or shop online for Australia wide delivery.
The Author: Emma Lee
Emma is the co-owner of Martha's Food & Home. She loves a good wine, owns way too many shoes, and is obsessed with her Le Creuset cookware. Along with spending her days instore at Martha's, Emma is also the creator of theirishmanswife.com, a food and recipe website.
