Callebaut® Gold Chocolate Callets – Caramel Chocolate | 2.5 kg

Belgian golden caramel chocolate with rich notes of toffee, butter and cream | A hint of salt | Convenient chocolate callets

Looking for distinctive Belgian caramel chocolate for chocolate toppings, desserts, filled chocolates and professional chocolate creations? With Callebaut® Gold Chocolate Callets – 2.5 kg, you are choosing a delicious golden-coloured chocolate with a rich caramel flavour and refined notes of toffee, butter and cream, complemented by a subtle hint of salt.

This exceptional chocolate from Callebaut® stands out for its warm golden colour and distinctive flavour profile. The combination of caramelised sugar, milk ingredients and cocoa butter creates a rich, creamy flavour in which sweet caramel notes and a delicate salty touch are beautifully balanced.

Callebaut® Gold is a versatile choice for chocolatiers, pastry chefs, bakers, ice cream parlours and catering professionals who want to add a distinctive caramel flavour to their creations.

The chocolate comes in the form of small callets, also known as chocolate drops. Their convenient shape makes it easy to weigh, portion, melt evenly and work with the chocolate.

With a generous 2.5 kg pack, you have a practical quantity of caramel chocolate for regular use and for preparing larger batches of chocolate toppings, desserts, filled chocolates, chocolate bars and hot chocolate drinks.

Whether you want to drizzle melted caramel chocolate over freshly baked waffles, coat strawberries or create your own luxury chocolates, Callebaut® Gold Chocolate Callets offer plenty of possibilities.

Key Benefits

• Distinctive Belgian caramel chocolate: produced by the renowned chocolate brand Callebaut®.

• Unique Gold flavour: a delicious combination of caramel, toffee, butter and cream.

• Subtle hint of salt: creates a balanced flavour profile and enhances the caramel notes.

• Warm golden colour: gives desserts and chocolate creations a luxurious, eye-catching appearance.

• Rich, creamy flavour: ideal for those who enjoy smooth chocolate with pronounced caramel notes.

• Convenient chocolate callets: easy to weigh, portion, melt and work with.

• Ideal as a chocolate topping: delicious on waffles, crêpes, poffertjes, ice cream and fruit.

• Suitable for chocolate creations: including filled chocolates, chocolate bars, truffles, ganache and decorations.

• Also suitable for hot chocolate drinks: easy to use for preparing a creamy caramel-flavoured chocolate drink.

• Versatile applications: suitable for home bakers, chocolatiers, pastry chefs, ice cream parlours, bakeries and catering businesses.

• Generous 2.5 kg pack: ideal for regular use and preparing larger quantities of chocolate products.

Callebaut® – Belgian Chocolate with a Rich Heritage

Callebaut® is a renowned Belgian chocolate manufacturer with a long history in the professional chocolate industry.

The brand is known for its extensive range of premium chocolates for chocolatiers, pastry chefs, bakers and other professionals who demand excellent flavour, quality and reliable workability.

Alongside classic dark, milk and white chocolate, Callebaut® also offers distinctive chocolate varieties with unique flavour profiles.

One of these special varieties is Callebaut® Gold.

This golden chocolate combines the creamy qualities of chocolate with a rich caramel flavour. Notes of toffee, butter and cream are complemented by a subtle hint of salt, creating a distinctive and versatile flavour profile.

Thanks to their convenient callet shape, the chocolate drops are suitable for traditional chocolate creations as well as modern desserts, luxury patisserie and creative toppings.

Applications

Waffles on Sticks, Bubble Waffles, Liège Waffles, Brussels Waffles, Stroopwafels, Crêpes and Poffertjes

Melted Callebaut® Gold makes a delicious addition to almost every type of waffle and other sweet baked goods.

Its rich caramel flavour pairs particularly well with the warm, slightly crisp texture of freshly baked waffles.

Use Callebaut® Gold Chocolate Callets as a topping for:

• Waffles on sticks and waffle lollies.

• Bubble waffles and other filled waffles.

• Liège sugar waffles.

• Brussels waffles.

• Traditional Dutch stroopwafels.

• French crêpes.

• Dutch poffertjes.

• Pancakes and other sweet baked goods.

• Biscuits and small pastries.

The melted caramel chocolate can be used for drizzling, glazing, coating or decorating products.

Combine the chocolate with fresh fruit, nuts, biscuit crumbs, whipped cream or other decorations for an attractive presentation.

Fruit Sticks, Strawberries and Other Fruits

Caramel chocolate and fresh fruit make a delicious combination.

The creamy caramel flavour and subtle hint of salt in Callebaut® Gold pair beautifully with the fresh, sweet taste of different fruits.

Use the chocolate for:

• Strawberries coated in caramel chocolate.

• Bananas on sticks.

• Fruit sticks with a selection of fruits.

• Apple slices with chocolate.

• Fruit skewers for dessert buffets.

• Chocolate decorations for fruit platters.

The chocolate can be used as a topping, coating or decoration.

For a firm chocolate coating with an attractive shine, it is important to melt the chocolate correctly and temper it when required.

American-Style Ice Cream, Gelato, Soft Serve and Sorbets

Melted Callebaut® Gold can add a deliciously creamy caramel flavour to a wide variety of ice cream desserts.

Use the chocolate as:

• A caramel chocolate topping for American-style ice cream.

• A garnish for gelato.

• A chocolate decoration for soft serve ice cream.

• A flavour ingredient in ice cream desserts.

• A chocolate accent for sorbets and fruit desserts.

The rich flavour of caramel chocolate pairs particularly well with vanilla, banana, apple, strawberry, coffee, chocolate, nuts and caramel.

Chocolate Fountains

Callebaut® Gold can also be used in chocolate fountains, provided the chocolate has the correct fluidity for the particular appliance.

A chocolate fountain filled with golden caramel chocolate creates a distinctive presentation and allows guests to coat their own fruit, marshmallows, waffles and other treats in chocolate.

Use the chocolate with:

• Fresh strawberries.

• Bananas.

• Apple slices.

• Marshmallows.

• Pieces of waffle.

• Biscuits and other sweet treats.

Please note: the required fluidity depends on the type of chocolate fountain and the operating conditions. Always follow the chocolate fountain manufacturer's instructions. Depending on the appliance, the chocolate's fluidity may need to be adjusted.

Cakes, Desserts, Bavarois, Custard, Quark, Ganache and Chocolate Mousse

Callebaut® Gold Chocolate Callets are particularly suitable for a wide variety of patisserie and dessert preparations.

Their rich caramel flavour adds a distinctive dimension to both classic and modern desserts.

Use the chocolate for:

• Caramel chocolate ganache.

• Caramel chocolate mousse.

• Bavarois and other light desserts.

• Caramel chocolate glaze.

• Chocolate fillings for cakes and pastries.

• Golden chocolate decorations for desserts.

• Adding caramel flavour to custard and other dessert creams.

• Quark desserts with caramel chocolate.

• Individual desserts served in glasses.

• Chocolate layers and decorations on cakes and pastries.

Depending on the recipe, the chocolate can be used for toppings, garnishes, fillings, glazes and flavouring.

Chocolates, Pralines, Chocolate Bars, Truffles and Chocolate Decorations

Callebaut® Gold also offers numerous possibilities for professional chocolatiers.

The combination of its warm golden colour and pronounced caramel flavour makes this chocolate particularly suitable for luxurious chocolate creations.

The chocolate is suitable for:

• Making filled chocolates and pralines.

• Moulding golden chocolate bars.

• Chocolate coatings.

• Caramel chocolate truffles.

• Chocolate clusters with nuts or dried fruit.

• Chocolate mendiants with various toppings.

• Ganache fillings.

• Caramel-flavoured chocolate spreads.

• Hollow chocolate figures.

• Piped chocolate decorations.

• Chocolate coatings and other decorative applications.

For preparations where the chocolate needs to set with an attractive finish, such as chocolate bars, filled chocolates and thin chocolate coatings, correct tempering is important.

This helps the chocolate develop an attractive shine, a firm texture and a satisfying snap.

Hot Caramel Chocolate and Chocolate Drinks

Callebaut® Gold Chocolate Callets can also be used to prepare delicious hot caramel chocolate made with real Belgian chocolate.

Gently melt the chocolate into warm milk or another suitable drink base, stirring until the mixture is smooth and creamy.

Adjust the amount of chocolate to achieve your preferred flavour intensity.

The combination of caramel, toffee, butter and cream gives the drink a rich, sweet flavour with a subtle salty note.

It is also delicious when combined with coffee, for example as a flavour accent in a luxurious coffee drink.

Why Choose Callebaut® Gold Chocolate Callets?

Not every type of chocolate has the same flavour profile.

While classic dark chocolate is known for its rich cocoa flavour and milk chocolate for its smooth, creamy character, Callebaut® Gold stands out for its pronounced caramel flavour and warm golden colour.

This distinctive chocolate is ideal for anyone looking for an original flavour and an eye-catching presentation.

The small callets also make accurate portioning and even melting straightforward.

This offers several practical advantages:

• Easy portioning: weigh out exactly the amount of chocolate required.

• Even melting: the small chocolate drops are easy to work with.

• Distinctive caramel flavour: with rich notes of toffee, butter and cream.

• Subtle hint of salt: creates a pleasant balance of flavours.

• Eye-catching golden colour: gives desserts, toppings and chocolate creations a luxurious appearance.

• Suitable for decorative work: ideal for toppings, coatings and chocolate decorations.

• Also suitable for chocolate making: practical for filled chocolates, pralines, truffles and chocolate bars.

Whether you work in a professional patisserie, an ice cream parlour, a food truck or your own kitchen, this caramel chocolate provides a versatile base for a wide range of sweet creations.

Usage and Preparation Advice

Callebaut® Gold Chocolate Callets are supplied in a generous 2.5 kg pack.

The small callet shape makes it easy to weigh out the desired quantity of chocolate, even when regularly working with larger amounts.

Melt the chocolate gently using a suitable method, such as a bain-marie or professional chocolate-melting equipment.

Avoid overheating and make sure that no water or condensation comes into contact with the melted chocolate. Moisture can adversely affect the chocolate's texture and workability.

Stir the chocolate regularly while melting to ensure an even consistency.

For applications such as chocolate bars, filled chocolates, pralines and chocolate coatings where an attractive shine and firm texture are important, the chocolate should be tempered correctly.

When using a chocolate fountain, follow the recommended settings and fluidity requirements for the particular appliance.

Ingredients and Allergens

Ingredients: cocoa butter, sugar, whole MILK powder, MILK sugar, whey powder (MILK), skimmed MILK powder, caramelised sugar (2%), emulsifier: SOYA lecithin, natural vanilla flavouring, salt.

Allergens: contains milk and soya.

Nutritional Values per 100 g

Storage Advice

Store the chocolate at a temperature of 12–20°C.

Choose a clean, dry and odour-free environment, with a maximum relative humidity of 70%.

Protect the chocolate from direct sunlight, significant temperature fluctuations and moisture.

Reseal the packaging carefully after opening to help preserve the chocolate's quality and flavour.