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Cocoa ingredients
The source of everything: cocoa ingredients
Boost flavour, texture and chocolate intensity
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The pure essence of the cocoa bean
Cocoa nibs are the roasted kernels of the cocoa bean, without their shells. They make for an amazing ingredient to add a delicious toasted cocoa taste and crunchy texture to chocolates, desserts or even savoury dishes.
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The heart and soul of every Finest Belgian Chocolate recipe
Callebaut’s cocoa liquor is made from the secret Wieze-blend of whole roasted cocoa beans. After deshelling, the beans are ground finer and finer into the pure essence of chocolate: an unsweetened liquor of 100% cocoa. Perfect for intensifying the taste of your chocolate, or to flavour ice creams, crémeux and mousses.
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A 100% natural and vegetable base for multifold applications
With Callebaut’s choice from cocoa butters, you have a perfect base for colouring, tempering, adapting the fluidity of your chocolate, and even spray gun applications. Callebaut’s Mycryo™ powdered cocoa butter even makes for a 100% natural frying base to make the authentic flavours of delicate ingredients come out.
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The intense cocoa powder to colour and flavour your pastry and dessert bases
Callebaut’s cocoa powder is the perfect allround cocoa ingredient for a wide array of applications. It’s great for dusting truffles, desserts and pastries. And with its pleasantly, intense taste and warm colour, this cocoa powder is a wonderful ingredient to flavour ice cream, mousse or crémeux bases.