Callebaut Chocolate - ASD- Albanian Smart Distribution

"Power 80" Dark Chocolate 80.5%

Add more power and less sugar to your creations.
POWER 80 is the dark chocolate that celebrates intensity. Composed of 80% cocoa, this intense chocolate is dominated by roasted cocoa notes and extra bitterness for an overwhelming taste sensation.

"70-30-38" Dark Chocolate Blocks 70.5%

Is a dark chocolate loved by chefs and chocolatiers around the globe. It has an intense, yet balanced chocolate taste dominated by a solid body of roasted cocoa, powerful bitter notes and fresh, fruity hints.

Dark Chocolate "815"

Recipe N° 815 is the dark chocolate with a rich cocoa body, topped off with bitter hints. Its slight sweetness pairs perfectly with ingredients like exotic fruits.

Dark Chocolate "811" 54.5%

One of the authentic recipes by Octaaf Callebaut that has grown into an iconic Callebaut recipe worldwide. Like all Finest Belgian Chocolates, it is made from our signature Wieze blend.

Milk Chocolate "823" 33.6%

If you’re looking for an iconic milk chocolate preferred by chefs worldwide, Recipe N° 823 is the way to go. Think a deep, warm colour, smooth cocoa body and sweet, caramelly notes to top it all off.

White Chocolate "W2" 28%

This chocolate is as Belgian as can be, since it’s predominately made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar beets.

"Ruby" Couverture Chocolate 47.3%

Bedazzle with a completely new chocolate taste and colour. Immerse yourself in its ruby colour. Lose yourself in its intense fruitiness and fresh, sour notes.

"Gold" Chocolate With Caramel 30.4%

Need more caramel? Spoil with GOLD.
Expertly crafted and created from a fine selection of ingredients like caramelised sugar and caramelised milk, this caramel chocolate has rich notes of toffee, butter, cream and an exciting dash of salt.

"Cappuccino" Milk And White Chocolate

This delicious chocolate has everything to surprise. With flavours that combine creaminess with roasted cocoa and coffee notes and a slight hint of sweetness to round it off, you have a perfect base to flavour mousses, crémeux, drinks and so much more.

"Honey" Milk Chocolate

A mix of pure, natural delights – milk chocolate and honey. Honey Callets™ combine Callebaut®’s traditionally crafted milk chocolate with a dash of natural honey.

Strawberry Chocolate

Strawberry-coloured and flavoured white chocolate.
Say it in pink. Colour and flavour your desserts with Strawberry Callets™. Made with Callebaut® Belgian white chocolate, they combine a creamy and caramelly sweet taste with an obvious strawberry flavour.

Orange Callets

Orange taste and orange colour.

Live life in colour. Here’s a great chocolate to sign off your creations with a surprising dash of colour and flavour. Orange Callets™, made with Callebaut® Belgian white chocolate, combine a creamy and caramelly sweet taste with the bittersweet taste of oranges.

Lemon Callets

Lemon-coloured and flavoured white chocolate. Here’s a great chocolate to sign off your creations with a surprising dash of colour and flavour. Lemon Callets™, made with Callebaut® Belgian white chocolate, combine a creamy and caramelly sweetness with the sour taste of lemon.

"Kumabo" Dark Chocolate 80.1%

Kumabo is a very dark chocolate with very intense and powerful cocoa chords. It mainly consists of a blend of African cocoa beans with powerful flavours and intense aromas.

"Sao Thome" Dark Chocolate 70%

Made with Amelonado cocoa bean varieties from the island Sao Tomé. In 1822, São Tomé and Príncipe were the first African islands to import cocoa from Brazil – for which they were baptized ‘the chocolate islands’.

"Madagascar" Dark Chocolate 67.8%

Made with premium cocoa from the Red Island. Madagascar, also called the ‘Great Red Island’, is a true treasure chest for some of the world’s most extraordinary flavours and ingredients: vanilla, tobacco, spices, exotic fruits…

"Brazil" Dark Chocolate 66.8%

Made with cocoa from the Amazon and Bahia. Tasting the single origin Brazil chocolate, is like indulging in a waterfall of intense cocoa flavours, intensified with amazing bitters and refreshing sours.

Paillete Feiulletine

This crumbly mixture of crushed original French ‘gauffres dentelles’ is ready to add a light crisp to your pralinés and giandujas. You can also mix it with tempered chocolate to add a crunchy interior to bonbons, pastries and desserts. Pailleté Feuilletine will remain crunchy.

Deordorized Cocoa Butter

Callebaut®‘s cocoa butter is pressed from a premium selection of whole roasted cocoa beans. It is 100% pure, and has a neutral taste and colour. It is the wonderful base to make colour mixtures for spray gun application. It’s also a great ingredient for adapting the fluidity of your chocolate.