{"title":"Callebaut","description":"\u003cp\u003eBelgian couverture chocolate, produced in Wieze since 1911. The working standard in professional kitchens worldwide, built on consistent fluidity, reliable tempering behaviour and a full range of recipes from the classic 811, 823 and W2 through to origin and single-plantation selections.\u003c\/p\u003e\u003cp\u003eAntalia Wholesale is an authorized Canadian distributor of Callebaut.\u003c\/p\u003e","products":[{"product_id":"callebaut-811-dark-chocolate-callets-54-5","title":"Callebaut 811 Dark Chocolate Callets — 54.5%","description":"\u003cp\u003eThe reference dark couverture in professional kitchens, and the recipe most chefs reach for when a chocolate simply has to behave. 811 sits at 54.5% cocoa with medium fluidity — the middle of the road by design, which is exactly why it covers so much ground.\u003c\/p\u003e\n\n\u003cp\u003eRounded cocoa body without sharp bitterness, a clean finish, and just enough fruit underneath to keep it from tasting flat. It tempers predictably, sets with good snap and gloss, and holds its character when combined with cream, butter or sugar rather than disappearing behind them.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 54.5% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e Medium (3\/5)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Callets™ — pre-portioned discs that melt evenly and weigh out fast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Ganache, moulding, enrobing, baking, mousse, general tempering\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep sealed at 12–20°C in a dry environment, away from strong odours. Chocolate readily absorbs surrounding aromas.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"2.5 kg Bag","offer_id":44090021150798,"sku":"811-CA-U76","price":59.95,"currency_code":"CAD","in_stock":true},{"title":"10 kg Bag","offer_id":44125841719374,"sku":"811NV-595","price":208.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/a106b98ec1175d0fc890f17d2e58ea43.png?v=1785245117"},{"product_id":"callebaut-823-milk-chocolate-callets-33-6","title":"Callebaut 823 Milk Chocolate Callets — 33.6%","description":"\u003cp\u003eThe milk counterpart to 811, and the most widely used milk couverture in professional work. At 33.6% cocoa with 20.8% milk solids, 823 is built to taste like milk chocolate should — creamy and rounded, with caramel warmth coming through the cocoa rather than sitting on top of it.\u003c\/p\u003e\n\n\u003cp\u003eMedium fluidity makes it forgiving across applications. It moulds cleanly, enrobes at a sensible thickness, and behaves reliably in ganache where higher-fat milk chocolates can turn soft.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 33.6% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk solids:\u003c\/strong\u003e 20.8% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e Medium (3\/5)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Callets™\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Moulding, enrobing, ganache, mousse, baking, decoration\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20°C, dry and away from strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"2.5 kg Bag","offer_id":44090023215182,"sku":"823-CA-U76","price":58.95,"currency_code":"CAD","in_stock":true},{"title":"10 kg Bag","offer_id":44125841752142,"sku":"823NV-595","price":198.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/2ea4248d4e073d00e39cb193a28ab292.png?v=1785245207"},{"product_id":"callebaut-70-30-38-dark-chocolate-callets-70-5","title":"Callebaut 70-30-38 Dark Chocolate Callets — 70.5%","description":"\u003cp\u003eA genuinely intense dark couverture at 70.5% cocoa, made for chefs who want the chocolate to be the loudest thing on the plate. Deep roasted bitterness with fruit acidity running underneath — assertive without turning harsh or chalky.\u003c\/p\u003e\n\n\u003cp\u003eLow fluidity is the point here. Less cocoa butter means a firmer set and a thicker coating, which suits ganache and fillings where structure matters more than a delicate shell. For thin enrobing, reach for a higher-fluidity recipe instead.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 70.5% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e Low (2\/5)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Callets™\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Ganache, fillings, mousse, baking, flavouring\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20°C, dry and away from strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"2.5 kg Bag","offer_id":44090023346254,"sku":"70-30-38-2B-U76","price":72.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/531333e394fa58cd9299f5fefe079e9b.png?v=1785245213"},{"product_id":"callebaut-power-80-dark-chocolate-callets-80","title":"Callebaut Power 80 Dark Chocolate Callets — 80%","description":"\u003cp\u003ePower 80 is the dark chocolate that celebrates intensity. At 80% cocoa it is dominated by roasted cocoa and a tannin-like bitterness, with woody notes and a fruity lift underneath.\u003c\/p\u003e\n\n\u003cp\u003eThe second number matters as much as the first: \u003cstrong\u003efluidity 2 of 5 — low.\u003c\/strong\u003e This is not a moulding chocolate. It is built for flavouring, where you want maximum cocoa presence and enough body to hold structure.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 80% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat:\u003c\/strong\u003e 44.5%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 2 of 5 — low\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorking temperature:\u003c\/strong\u003e 31–32 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 24 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder code:\u003c\/strong\u003e 80-20-44-2B-U76\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cp\u003eMousse, crèmes, ganache, brownies, moelleux, ice cream and sorbet. Anywhere the chocolate has to carry flavour through dilution — whipped, frozen or baked — 80% gives you room that 54% does not.\u003c\/p\u003e\n\n\u003cp\u003eIt is also the answer when a customer asks for something less sweet. Higher cocoa means less sugar, and Power 80 delivers that without tasting thin.\u003c\/p\u003e\n\n\u003ch3\u003eWhere not to use it\u003c\/h3\u003e\n\u003cp\u003eFine moulding and thin enrobing. Low fluidity traps air in detailed moulds and leaves thick, heavy shells. Use \u003ca href=\"\/products\/callebaut-811-dark-chocolate-callets-54-5\"\u003e811\u003c\/a\u003e for that.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eCoffee, cloves, mandarin, pistachio, Earl Grey, Shiraz, blue cheese, truffle oil. The bitterness stands up to assertive flavours that would overwhelm a milder dark.\u003c\/p\u003e\n\n\u003ch3\u003eBean origin\u003c\/h3\u003e\n\u003cp\u003eA blend from three origins — Ivory Coast, Ghana and Ecuador — for a balanced, round taste rather than a single-origin character.\u003c\/p\u003e\n\n\u003ch3\u003eCertifications\u003c\/h3\u003e\n\u003cp\u003eCocoa Horizons · Halal · Kosher Dairy · Vegetarian · Made with 100% pure cocoa butter and natural vanilla\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"2.5 kg Bag","offer_id":44090025050190,"sku":"80-20-44-2B-U76","price":95.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/a55fbf5f9831eff3cf0ab3d676256497.png?v=1785245223"},{"product_id":"callebaut-w2-white-chocolate-callets-28","title":"Callebaut W2 White Chocolate Callets — 28%","description":"\u003cp\u003eOne of Octaaf Callebaut's original recipes and the reference white chocolate in professional kitchens. W2 is made predominantly with Belgian milk and beet sugar, which shows in the cup: milky and creamy up front, light caramel underneath, vanilla holding it together. Balanced rather than cloying — the reason it has stayed the default for decades.\u003c\/p\u003e\n\n\u003cp\u003eMedium fluidity makes it a true all-rounder. It sets with satin gloss and a clean snap in bars and hollow figures, and carries flavour well in mousses, crèmes, ice creams and sauces. It pairs unusually widely for a white chocolate — sour and bitter, herbs and spices, fruit, even beer.\u003c\/p\u003e\n\n\u003ch3\u003eComposition\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 28% minimum (29.5% cocoa butter)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk solids:\u003c\/strong\u003e 22% minimum (6.3% milk fat)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal fat:\u003c\/strong\u003e 35.8%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e Medium (3\/5)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cp\u003eBars and tablets, moulded and hollow figures, bonbons, mousse and bavarois, crémeux, ice cream and gelato, macarons, entremets, beverages, panning.\u003c\/p\u003e\n\n\u003ch3\u003eCertifications\u003c\/h3\u003e\n\u003cp\u003eHalal · Kosher Dairy · Vegetarian · Gluten-free · Cocoa Horizons sustainable cocoa\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20°C, dry and away from strong odours. White chocolate is particularly sensitive to light and heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"2.5 kg Bag","offer_id":44090026229838,"sku":"W2-CA-U76","price":57.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/Bag25kgFBCFrontWhite-W2_en.png?v=1785350113"},{"product_id":"callebaut-ruby-rb2-chocolate-callets-32-8","title":"Callebaut Ruby RB2 Chocolate Callets — 32.8%","description":"\u003cp\u003eThe fourth type of chocolate, after dark, milk and white — and the first genuinely new one in eighty years. Ruby gets its colour and its flavour from the ruby cocoa bean itself. No berries are added, no colouring, no fruit flavouring. What you taste is what the bean does.\u003c\/p\u003e\n\n\u003cp\u003eRB2 is the second-generation recipe: a brighter, more vivid pink than the original and a noticeably punchier flavour. Callebaut's own tasting notes read blood orange, elderberry and buttermilk — cherry and mandarin come through clearly, over a creamy dairy base, with a fresh sourness running underneath. Beans are blended from Latin America and West Africa to keep the profile balanced rather than sharp.\u003c\/p\u003e\n\n\u003cp\u003eMedium fluidity means it handles like any classic couverture: temper it, mould it, enrobe with it. But the advice from Callebaut's own chefs is worth repeating — use it pure wherever you can. The colour and the tang are the product; burying them in a filling wastes both.\u003c\/p\u003e\n\n\u003ch3\u003eComposition\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 32.8% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk solids:\u003c\/strong\u003e 20.6% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal fat:\u003c\/strong\u003e 36.8%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 3 of 5 — medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cp\u003eBonbons and bars, moulding, enrobing, ganache, mousse, glazes, pastry cream, macarons, gelato, decoration.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eCitrus, passion fruit, pineapple, raspberry, rosé champagne, honey, caramel, almonds, basil, mint, vanilla — and, for the adventurous, Roquefort and aged vinegars.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eSugar, cocoa butter, skimmed milk powder, whole milk powder, cocoa mass, emulsifier: soya lecithin, acid: citric acid, natural vanilla flavouring.\u003c\/p\u003e\n\n\u003ch3\u003eCertifications\u003c\/h3\u003e\n\u003cp\u003eHalal · Kosher Dairy · Vegetarian · Gluten-free · Cocoa Horizons Program\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20°C, dry and away from light and strong odours. Ruby is light-sensitive — prolonged exposure dulls the colour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"2.5 kg Bag","offer_id":44094468063310,"sku":"CHR-Q37RB2-CA-U75","price":99.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/24-20983_CAL-FBC_2.5_kg_foils_US_Ruby_FRONT_en.png?v=1785346093"},{"product_id":"callebaut-zestina-dominican-republic-70-dark-origin-callets","title":"Callebaut Zestina Dominican Republic 70% Dark Origin Callets","description":"\u003cp\u003eSingle-origin dark couverture from the Dominican Republic, made with beans grown on Hispaniola. Long sold as Cacao Barry Saint Domingue, it now sits in Callebaut's Signature Collection under the Zestina profile — the range built around pronounced fruit and a sweet-sour edge.\u003c\/p\u003e\n\n\u003cp\u003eIt opens on deep roasted cocoa, then dried fruit and raspberry come through, with a tang that keeps a 70% chocolate from feeling heavy. Sweet, sour and bitter are all present and none of them wins. That balance is the whole point of the Zestina profile.\u003c\/p\u003e\n\n\u003cp\u003eAt 44% fat it carries unusually high fluidity for a 70% chocolate — grade 4 of 5. That combination is rare and useful: full dark intensity that still flows thin enough for fine moulding, enrobing and panning.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 70% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal fat:\u003c\/strong\u003e 44%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 4 of 5 — high\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Dominican Republic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 24 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Moulding, enrobing, panning, ganache, pralines, tasting bars\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eRaspberry, mango, pineapple, old rum, Earl Grey tea, pecans, almonds, walnuts, sesame, olive oil, saffron, cinnamon, Espelette pepper — and, unusually for a chocolate, red meat.\u003c\/p\u003e\n\n\u003ch3\u003eCertifications\u003c\/h3\u003e\n\u003cp\u003eHalal · Kosher Dairy · Vegetarian · Gluten-free · Made with natural vanilla · Cocoa Horizons Program · Rainforest Alliance\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20°C, dry and away from strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"1 kg Bag","offer_id":44094468161614,"sku":"CHD-P1ZEDOM-CA-U73","price":38.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/740f2a5cb18cf2b1701572c46aa8f4ce.jpg?v=1785346133"},{"product_id":"cacao-barry-extra-brute-cocoa-powder-22-24","title":"Extra Brute Cocoa Powder 22–24% — Callebaut Selection","description":"\u003cp\u003eThe reference cocoa powder in professional pastry, sold for decades as Cacao Barry Extra Brute and now carried under Callebaut Selection. Same powder, same reputation.\u003c\/p\u003e\n\n\u003cp\u003eIt is heavily alkalized — Dutch-processed — which is where the deep reddish-brown colour comes from, and it carries 22–24% cocoa butter, roughly double the fat of supermarket cocoa. That fat is what makes it disperse cleanly, taste round rather than dusty, and hold its colour on a finished dessert.\u003c\/p\u003e\n\n\u003cp\u003eThe flavour is dominant roasted cocoa: pure, consistent, classic. No fruit, no acidity games — this is the powder you reach for when you want unmistakable chocolate character and the same result every time. It works cold and hot alike: whisk it into ganache and ice cream base, fold it into cake and brownie batter, or dust it over truffles for that amber-red finish lighter cocoas cannot produce.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa:\u003c\/strong\u003e 100%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat content:\u003c\/strong\u003e 22–24%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Alkalized (Dutch-processed), high level\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 24 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Dusting truffles, brownies, cakes, mousse, gelato, sauces, hot chocolate, macarons\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eA note on substitution\u003c\/h3\u003e\n\u003cp\u003eDutched cocoa is alkaline, natural cocoa is acidic. Swapping one for the other changes how baking soda and baking powder behave — if a formula is written for natural cocoa, expect a difference in rise and crumb.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003eHigh-fat cocoa powder processed with alkali. Gluten-free · Vegan and vegetarian · Kosher Parve · Cocoa Horizons Program\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, cool and dry, away from strong odours. Cocoa powder absorbs surrounding aromas readily.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of the Barry Callebaut Group.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"1 kg Bag","offer_id":44094468423758,"sku":"DCP-22BOEXB-CA-89B","price":37.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/916203fa80e177b8bfde730a17e97136.png?v=1785346150"},{"product_id":"callebaut-pure-pistachio-paste-100-1-kg","title":"Callebaut Pure Pistachio Paste 100% — 1 kg","description":"\u003cp\u003e100% pistachios, nothing else. No sugar, no additives, no flavouring — just lightly roasted nuts ground to a smooth, homogeneous paste.\u003c\/p\u003e\n\n\u003cp\u003eThe colour is a fresh natural green and the flavour reads fruity with toasted hints. Because it is unsweetened, you keep full control of the final sugar level in whatever you build with it.\u003c\/p\u003e\n\n\u003cp\u003eCallebaut selects crops from orchards worldwide and works to a tight schedule: pistachios are shelled within 12 hours of arrival, roasted immediately after, and packed within 12 hours of roasting. That window is why the flavour stays bright rather than flat.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 100% pistachio\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e smooth, pourable\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder code:\u003c\/strong\u003e NPO-PI1-2B-18A\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003eBlend into dark, milk or white chocolate for pistachio ganache and bonbon fillings. Fold into pastry cream, mousse bases and buttercream. Swirl through ice cream and gelato bases. Enrich cake batters, frangipane and viennoiserie doughs.\u003c\/p\u003e\n\n\u003cp\u003ePairs particularly well with white chocolate, raspberry, cherry, rose water and cardamom.\u003c\/p\u003e\n\n\u003ch3\u003eCertifications\u003c\/h3\u003e\n\u003cp\u003eHalal · Kosher Dairy · Vegetarian · Gluten-free\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20°C, dry and away from light. Natural separation is normal — stir before use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"1 kg Bucket","offer_id":44125842276430,"sku":"NPO-PI1-2B-18A","price":137.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/d71211ff7abe8058900cb620be98618b.jpg?v=1785956231"},{"product_id":"callebaut-pure-roasted-hazelnut-paste-100-5-kg","title":"Callebaut Pure Roasted Hazelnut Paste 100% — 5 kg","description":"\u003cp\u003e100% roasted hazelnuts ground to a smooth paste. No sugar, no additives — the sweetness you taste is the nut's own.\u003c\/p\u003e\n\n\u003cp\u003eThe roast is deeper than our pistachio paste and the flavour shows it: powerful hazelnut with a pronounced aromatic roasted character. The colour is a soft gold-brown, the texture very smooth.\u003c\/p\u003e\n\n\u003cp\u003eThis is the base ingredient behind gianduja, praliné fillings and most of the hazelnut work in professional pastry. Starting from a pure paste rather than a pre-sweetened praline means you set the sugar, the chocolate ratio and the final texture yourself.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 100% hazelnut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e medium to deep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e very smooth\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 5 kg bucket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder code:\u003c\/strong\u003e PNP-663\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003eBlend with milk or dark chocolate to build your own gianduja. Fold into ganache for praliné bonbons and truffle centres. Add to buttercream, pastry cream and mousse bases. Layer into entremets, or fold through ice cream and gelato.\u003c\/p\u003e\n\n\u003cp\u003eA working starting point for gianduja: two parts chocolate to one part hazelnut paste, adjusted to the firmness you need.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eMilk chocolate, dark chocolate, caramel, coffee, orange, sea salt, feuilletine.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20°C, dry and away from light and strong odours. Oil separation is natural in a pure nut paste — stir thoroughly before use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"5 kg Bucket","offer_id":44125842473038,"sku":"PNP-663","price":226.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/708b1d976617d21cd5cb2e798e29023b.png?v=1785956249"},{"product_id":"callebaut-caramel-filling-5-kg","title":"Callebaut Caramel Filling — 5 kg","description":"\u003cp\u003eA ready-to-use caramel filling with the cooked, slightly salted depth of a proper homemade caramel — without the pan, the thermometer or the risk of taking it a degree too far.\u003c\/p\u003e\n\n\u003cp\u003eSoft enough to pipe straight from the bucket, stable enough to hold its shape in a bonbon shell without bleeding into the chocolate. That balance is the point: most kitchen-made caramels are either too runny to fill with or too firm to bite cleanly.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 5 kg bucket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e soft, pipeable, does not crystallise\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e ready to use, no preparation needed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake-stable:\u003c\/strong\u003e holds through normal baking temperatures\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003ePipe directly into moulded bonbon shells. Layer into tarts, entremets and travel cakes. Fill viennoiserie, choux and donuts. Swirl into ice cream. Use as a base layer under a ganache for a two-texture bonbon.\u003c\/p\u003e\n\n\u003cp\u003eIt also blends well into ganache — fold it into melted milk or dark chocolate for a caramel ganache that sets firmer than caramel alone.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eMilk chocolate, dark chocolate, sea salt, hazelnut, coffee, apple, banana, bourbon.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20°C, dry and away from strong odours. Once opened, keep the lid closed and use within the period stated on the packaging.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"5 kg Bucket","offer_id":44125842505806,"sku":"FWF-Z6CARA-X10","price":109.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190722_2363d9d4-09d3-429f-95bf-e136deee56d5.png?v=1785956951"},{"product_id":"callebaut-grue-de-cacao-cocoa-nibs-1-kg","title":"Callebaut Grue de Cacao — Cocoa Nibs 1 kg","description":"\u003cp\u003eRoasted cocoa beans, cracked and winnowed into small irregular pieces. This is chocolate before it becomes chocolate — no sugar, no cocoa butter added, nothing but the bean.\u003c\/p\u003e\n\n\u003cp\u003eThe flavour is intense and dry: deep roasted cocoa with a clean bitterness and a faint fruit note underneath, depending on the origin. The texture is the reason most chefs buy them — a firm, dry crunch that survives moisture where a wafer or a biscuit inclusion would soften.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 100% roasted cocoa beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 1 kg bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e dry, firm crunch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSugar:\u003c\/strong\u003e none\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003ePress into the base of moulded bonbons for texture. Scatter over glazed entremets, tarts and travel cakes. Fold into ice cream and gelato at the end of churning. Press onto the sides of a ganache-covered cake. Crush finer and fold into cookie or brownie dough.\u003c\/p\u003e\n\n\u003cp\u003eAlso worth knowing: nibs steeped in warm cream make an excellent infusion for ganache — cocoa flavour without additional chocolate or sugar.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eDark chocolate, coffee, orange, raspberry, sea salt, olive oil, caramel.\u003c\/p\u003e\n\n\u003ch3\u003eA note on balance\u003c\/h3\u003e\n\u003cp\u003eNibs are assertive and completely unsweetened. Used generously in a low-sugar dessert they can read harsh. Start with less than instinct suggests and adjust — a light scatter usually does more than a heavy one.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, cool and dry, away from light and strong odours. Once opened, reseal tightly — nibs lose their crunch to humidity faster than most inclusions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"1 kg Bag","offer_id":44125842604110,"sku":"NIBS-S-609","price":42.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190723_5b4fac30-3e10-4109-8984-e68e14da10a9.png?v=1785956951"},{"product_id":"mona-lisa-semi-sweet-chocolate-vermicelles-1-kg","title":"Mona Lisa Semi-Sweet Chocolate Vermicelles — 1 kg","description":"\u003cp\u003eFine semi-sweet chocolate strands — the classic finish for a ganache-covered cake, a filled donut, or the rim of a dessert glass. Mona Lisa is Barry Callebaut's decoration house, and vermicelles are its most-used product for a reason: they stick where you press them and they do not bleed.\u003c\/p\u003e\n\n\u003cp\u003eThese are real chocolate rather than a compound sprinkle, so they melt on the tongue instead of dissolving into grit, and the flavour reads as chocolate rather than sugar.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e semi-sweet chocolate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 1 kg bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShape:\u003c\/strong\u003e fine strands (vermicelli)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplication:\u003c\/strong\u003e ready to use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use it\u003c\/h3\u003e\n\u003cp\u003ePress onto the sides of ganache-covered cakes and gateaux. Roll filled donuts and choux in them while the glaze is still tacky. Scatter over soft-serve, sundaes and milkshakes. Coat truffles for a textured finish. Line the base of a tart shell before filling.\u003c\/p\u003e\n\n\u003cp\u003eThe trick with sides: work while the ganache is set but not fully firm — roughly ten minutes after coating. Too early and they sink, too late and they will not hold.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20°C, dry and away from light. Humidity dulls the surface and makes them clump, so reseal after every use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMona Lisa is part of the Barry Callebaut Group. Supplied by Antalia Wholesale, authorized Canadian distributor.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"1 kg Bag","offer_id":44125842899022,"sku":"CHD-VE-19938-999","price":36.29,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190722_d4856e5c-9132-4570-8598-44cdf16937b7.png?v=1785956952"},{"product_id":"cacao-barry-chocolate-baking-sticks-8-cm-1-6-kg","title":"Chocolate Baking Sticks 8 cm 44% — 1.6 kg Box of 300","description":"\u003cp\u003eBake-stable chocolate batons, 8 cm long, designed for one job: to be rolled into a laminated dough and come out of the oven still a bar of chocolate.\u003c\/p\u003e\n\n\u003cp\u003eThe trick is in the recipe. These sticks contain \u003cstrong\u003eless cocoa butter than couverture\u003c\/strong\u003e, which is exactly why they hold their shape at oven temperature. Ordinary chocolate melts and runs into the layers; a baking stick gives you a defined chocolate core with a clean snap once the pastry has cooled.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 44% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 1 of 5 — very low, by design\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat resistance:\u003c\/strong\u003e up to 200 °C without burning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLength:\u003c\/strong\u003e 8 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 1.6 kg box, approximately 300 sticks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 24 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder code:\u003c\/strong\u003e TB-55-8-356\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to use them\u003c\/h3\u003e\n\u003cp\u003eLay two sticks across the width of the dough for a classic pain au chocolat — one at the edge, one at the fold. For twists and braided viennoiserie, one stick per piece is usually enough.\u003c\/p\u003e\n\n\u003cp\u003eThey also work outside laminated dough: press into muffin batter, bake into cookies for a defined chocolate seam, or use as the core of a filled brioche.\u003c\/p\u003e\n\n\u003ch3\u003eYield\u003c\/h3\u003e\n\u003cp\u003eRoughly 300 sticks per box, which works out to about \u003cstrong\u003e150 pain au chocolat\u003c\/strong\u003e at two sticks each.\u003c\/p\u003e\n\n\u003ch3\u003eA note on what they are not\u003c\/h3\u003e\n\u003cp\u003eThese are baking chocolate, not couverture. Do not temper them and do not use them for moulding or enrobing — the low cocoa butter that makes them oven-proof also makes them unsuitable for anything that needs gloss and snap from tempering.\u003c\/p\u003e\n\n\u003ch3\u003eCertifications\u003c\/h3\u003e\n\u003cp\u003eCocoa Horizons · Halal · Kosher Dairy · Vegan · Vegetarian\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours. Bring to room temperature before laminating — cold sticks can tear cold dough.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of the Barry Callebaut Group.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"1.6 kg Box","offer_id":44125842964558,"sku":"TB-55-8-356","price":37.39,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190722_90ae3bb7-a875-4015-9222-78c9c1196e12.png?v=1785956952"},{"product_id":"callebaut-w2-white-chocolate-block-28-5-kg","title":"Callebaut W2 White Chocolate Block 28% — 5 kg","description":"\u003cp\u003eCallebaut W2 white couverture as a solid 5 kg block — the same 28% recipe as the callets, in the format production kitchens choose when chocolate goes into a melter rather than a bowl.\u003c\/p\u003e\n\n\u003ch3\u003eWhy a block instead of callets\u003c\/h3\u003e\n\u003cp\u003eA block is one solid mass. Callets are thousands of small pieces with air between them.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFar less surface area.\u003c\/strong\u003e White chocolate is the most fragile of the three — its milk solids pick up odours and go stale faster than dark. A block exposes a fraction of what an open bag of callets does.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBetter in a melter.\u003c\/strong\u003e Tempering machines are built for mass. A block loads once and melts evenly; callets can bridge and leave cold pockets, which matters more with white because it scorches easily.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo fines.\u003c\/strong\u003e Callets shed dust and broken pieces that end up at the bottom of the bag.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStacks and stores cleanly.\u003c\/strong\u003e Wrapped, flat, and stable on a shelf.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eThe trade-off\u003c\/h3\u003e\n\u003cp\u003eYou chop before you melt, and portioning means cutting and weighing rather than scooping. If you temper by seeding, keep callets on hand for the seed.\u003c\/p\u003e\n\n\u003cp\u003eBlocks make sense when you melt 3 kg or more at a time. For small frequent batches, the \u003ca href=\"\/products\/callebaut-w2-white-chocolate-callets-28\"\u003e2.5 kg callet bag\u003c\/a\u003e is the better format; for the lowest cost per kilogram, the \u003ca href=\"\/products\/callebaut-w2-white-chocolate-callets-28-10-kg\"\u003e10 kg bag\u003c\/a\u003e at $21.50 per kg.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 28% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk solids:\u003c\/strong\u003e 22% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 3 of 5 — medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 5 kg wrapped block\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorking temperature:\u003c\/strong\u003e 28–29 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder code:\u003c\/strong\u003e W2NV-132\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eTemper it like white\u003c\/h3\u003e\n\u003cp\u003eMelt to 45 °C maximum and work at 28–29 °C. The milk solids scorch above that and scorched white chocolate cannot be recovered.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"5 kg Block","offer_id":44125846503502,"sku":"W2NV-132","price":129.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190722_46c3acde-ddc2-43f8-a163-bfaaa3a64151.png?v=1785956951"},{"product_id":"callebaut-811-dark-couverture-block-54-5-5-kg","title":"Callebaut 811 Dark Couverture Block 54.5% — 5 kg","description":"\u003cp\u003eCallebaut 811 dark couverture as a solid 5 kg block — the same 54.5% recipe as the callets, in the format production kitchens choose when chocolate goes into a melter rather than a bowl.\u003c\/p\u003e\n\n\u003ch3\u003eWhy a block instead of callets\u003c\/h3\u003e\n\u003cp\u003eA block is one solid mass. Callets are thousands of small pieces with air between them.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFar less surface area.\u003c\/strong\u003e Air is what dulls chocolate over time. A block exposes a fraction of what an open bag of callets does, so an opened block holds its character for longer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBetter in a melter.\u003c\/strong\u003e Tempering machines and melters are built for mass. A block loads once and melts evenly; callets can bridge and leave cold pockets.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo fines.\u003c\/strong\u003e Callets shed dust and broken pieces that end up at the bottom of the bag.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStacks and stores cleanly.\u003c\/strong\u003e Wrapped, flat, and stable on a shelf.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eThe trade-off\u003c\/h3\u003e\n\u003cp\u003eYou chop before you melt, and portioning means cutting and weighing rather than scooping. If you temper by seeding, you will want callets on hand for the seed — chopped block works but melts less predictably.\u003c\/p\u003e\n\n\u003cp\u003eBlocks make sense when you melt 3 kg or more at a time. For small frequent batches, the \u003ca href=\"\/products\/callebaut-811-dark-chocolate-callets-54-5\"\u003e2.5 kg callet bag\u003c\/a\u003e is the better format.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 54.5% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 3 of 5 — medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 5 kg wrapped block\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorking temperature:\u003c\/strong\u003e 31–32 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 24 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder code:\u003c\/strong\u003e 811NV-132\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBean origin\u003c\/h3\u003e\n\u003cp\u003eA blend from Ivory Coast, Ghana and Ecuador — balanced and round rather than single-origin in character.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"5 kg Block","offer_id":44125846569038,"sku":"811NV-132","price":132.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190722_fbb2ffa5-eae9-4b56-98ce-9446ea8d624b.png?v=1785956951"},{"product_id":"callebaut-milk-chocolate-fountain-callets-2-5-kg","title":"Callebaut Milk Chocolate for Fountains 37.8% — 2.5 kg","description":"\u003cp\u003eMilk chocolate built specifically for fountains and fondue. Callebaut enriches the recipe with \u003cstrong\u003eextra cocoa butter\u003c\/strong\u003e, which is why it flows in a continuous curtain without adding vegetable oil.\u003c\/p\u003e\n\n\u003cp\u003eThe number that matters: \u003cstrong\u003efluidity 5 of 5 — very high.\u003c\/strong\u003e Standard couverture in a fountain either runs too thick and breaks the curtain, or has to be thinned with oil, which dulls the flavour and leaves a greasy finish. This is built at the right fluidity from the start, and it holds it over long service times.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 37.8% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk solids:\u003c\/strong\u003e 19.4% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat:\u003c\/strong\u003e 40.4%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 5 of 5 — very high\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 18 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 2.5 kg bag\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eNote the cocoa content: at 37.8% this is richer than standard 823 milk chocolate. Fountain recipes are built stronger because the chocolate is served warm and diluted by whatever is dipped into it.\u003c\/p\u003e\n\n\u003ch3\u003eHow much you need\u003c\/h3\u003e\n\u003cp\u003eMost small commercial fountains need 2–3 kg to run properly; larger units take 5–6 kg. Running a fountain below its minimum causes the pump to draw air and the curtain to break.\u003c\/p\u003e\n\n\u003ch3\u003eRunning it well\u003c\/h3\u003e\n\u003cp\u003eMelt the chocolate fully before it goes in — a fountain heats slowly and will not melt solid callets efficiently. Keep the unit out of draughts; moving air cools the falling curtain and thickens it within minutes.\u003c\/p\u003e\n\n\u003cp\u003eNo tempering needed. A fountain holds chocolate well above tempering range and keeps it moving, so crystal structure never sets.\u003c\/p\u003e\n\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cp\u003eChocolate fountains, fondue, dipping stations, event catering, buffet service.\u003c\/p\u003e\n\n\u003ch3\u003eBean origin\u003c\/h3\u003e\n\u003cp\u003eA blend from Latin America and West Africa.\u003c\/p\u003e\n\n\u003ch3\u003eCertifications\u003c\/h3\u003e\n\u003cp\u003eCocoa Horizons · Halal · Kosher Dairy · Vegetarian · Gluten free\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"2.5 kg Bag","offer_id":44125848240206,"sku":"CHM-N823FOUN2B-U76","price":93.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190741_cf8ed486-2beb-4c7d-98bf-66956998ea76.png?v=1785956973"},{"product_id":"callebaut-semi-sweet-chocolate-fountain-callets-2-5-kg","title":"Callebaut Dark Chocolate for Fountains 57.6% — 2.5 kg","description":"\u003cp\u003eDark chocolate built specifically for fountains and fondue. Like the milk version, Callebaut enriches the recipe with \u003cstrong\u003eextra cocoa butter\u003c\/strong\u003e so it flows in a continuous curtain without adding vegetable oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFluidity 5 of 5 — very high.\u003c\/strong\u003e That is the whole point. A standard dark couverture in a fountain runs too thick, breaks the curtain and coats unevenly; thinning it with oil dulls the flavour and leaves a greasy finish.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 57.6% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat:\u003c\/strong\u003e 41.1%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 5 of 5 — very high\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 2.5 kg bag\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAt 57.6% this sits above standard 811. Fountain recipes are built stronger because the chocolate is served warm and diluted by whatever is dipped into it.\u003c\/p\u003e\n\n\u003ch3\u003eDark or milk?\u003c\/h3\u003e\n\u003cp\u003eMost event caterers run both. Dark reads better with fruit — strawberries, pineapple, banana — where milk can be cloying against sweet fruit. Milk works better with marshmallow, cake and biscuit.\u003c\/p\u003e\n\n\u003ch3\u003eHow much you need\u003c\/h3\u003e\n\u003cp\u003eSmall commercial fountains take 2–3 kg; larger units 5–6 kg. Below the minimum the pump draws air and the curtain breaks — always fill to the level the manufacturer specifies rather than to what looks like enough.\u003c\/p\u003e\n\n\u003ch3\u003eRunning it well\u003c\/h3\u003e\n\u003cp\u003eMelt fully before loading. Fountains heat slowly and are not designed to bring solid chocolate up to temperature. Keep the unit out of draughts.\u003c\/p\u003e\n\n\u003cp\u003eNo tempering needed. The chocolate stays above tempering range and in constant motion, so it never sets.\u003c\/p\u003e\n\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cp\u003eChocolate fountains, fondue service, dipping stations, weddings and event catering.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours. Chocolate recovered from a fountain can be reused if it has not been contaminated — strain it, and never return chocolate that has had fruit dipped directly into it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"2.5 kg Bag","offer_id":44125848272974,"sku":"CHD-N811FOUNUS-U76","price":96.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190741_ba4e0967-87d2-4502-8b33-20b475d46836.png?v=1785956973"},{"product_id":"callebaut-gold-caramel-white-chocolate-callets-30-4-2-5-kg","title":"Callebaut Gold Caramel White Chocolate Callets 30.4% — 2.5 kg","description":"\u003cp\u003eCaramelised white chocolate — white couverture where the milk sugars have been slowly caramelised before the chocolate is made. The result is amber-coloured, with toffee and biscuit notes and a light salt edge that cuts the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThis is the answer to a common complaint about white chocolate: that it tastes of sugar and vanilla and not much else. Gold has structure. It reads closer to a salted caramel than to a conventional white.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 30.4%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 3 of 5 — medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorking temperature:\u003c\/strong\u003e 28–29°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColour:\u003c\/strong\u003e warm amber\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cp\u003eBars and tablets, moulded bonbons, ganache, mousse, glazes, ice cream, decoration. Like Ruby, it is worth using where the colour and flavour can be seen and tasted rather than buried.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eSea salt, hazelnut, pecan, coffee, banana, passion fruit, bourbon, miso. The caramel notes make it unusually good with savoury-leaning pairings.\u003c\/p\u003e\n\n\u003ch3\u003eTemper it like white\u003c\/h3\u003e\n\u003cp\u003eGold contains milk solids and behaves like white chocolate, not dark — melt to 45°C maximum and work at 28–29°C. Overheating scorches the milk and destroys the caramel character you paid for.\u003c\/p\u003e\n\n\u003ch3\u003eIngredients \u0026amp; dietary\u003c\/h3\u003e\n\u003cp\u003eSugar, whole milk powder, cocoa butter, caramelised sugar, emulsifier: soya lecithin, salt, natural vanilla flavouring. Contains milk and soya.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20°C, dry and away from light and strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"2.5 kg Bag","offer_id":44125848338510,"sku":"CHK-R30GOLD-2B-U75","price":93.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20260805_190741_b5c492fc-0160-4882-bc4f-634948328790.png?v=1785956973"},{"product_id":"callebaut-w2-white-chocolate-callets-28-10-kg","title":"Callebaut W2 White Chocolate Callets 28% — 10 kg","description":"\u003cp\u003eCallebaut W2 white couverture in the 10 kg bag — the same iconic 28% recipe as the 2.5 kg bag, at a lower cost per kilogram.\u003c\/p\u003e\n\n\u003cp\u003eW2 is the Belgian white chocolate most professional kitchens default to: balanced rather than sugary, with a clean dairy body that takes cocoa-butter colouring cleanly. At medium fluidity it moulds, enrobes and whips without fuss.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 28% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk solids:\u003c\/strong\u003e 22% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 3 of 5 — medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 10 kg bag, Callets™\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorking temperature:\u003c\/strong\u003e 28–29 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder code:\u003c\/strong\u003e W2NV-595\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy the 10 kg bag\u003c\/h3\u003e\n\u003cp\u003eAt $21.50 per kilogram the 10 kg bag sits well below the 2.5 kg price. If you melt white chocolate weekly — moulding, coloured work, bakery production — the saving compounds quickly.\u003c\/p\u003e\n\n\u003cp\u003eThe trade-off is storage: once opened, a 10 kg bag needs a sealed container and stable temperature. For occasional use the 2.5 kg bag stays fresher.\u003c\/p\u003e\n\n\u003ch3\u003eTemper it like white\u003c\/h3\u003e\n\u003cp\u003eMelt to 45 °C maximum and work at 28–29 °C — several degrees below dark. The milk solids scorch above that and scorched white chocolate cannot be recovered.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"10 kg Bag","offer_id":44837894160462,"sku":"W2NV-595","price":214.99,"currency_code":"CAD","in_stock":true},{"title":"Case — 2 × 10 kg","offer_id":44837894193230,"sku":"W2NV-595-CASE","price":429.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20261106_174115_75aa44c7-2533-4292-add1-6f32fe3d4f67.png?v=1793986972"},{"product_id":"callebaut-823-milk-chocolate-block-33-6-5-kg","title":"Callebaut 823 Milk Chocolate Block 33.6% — 5 kg","description":"\u003cp\u003eCallebaut 823 milk chocolate in the 5 kg solid block — the all-round milk couverture at the lowest cost per kilogram we carry it at.\u003c\/p\u003e\n\n\u003cp\u003e823 is the milk chocolate professional kitchens reach for by default: 33.6% cocoa with real cocoa body behind the caramel sweetness, so it holds its own in ganache and baking rather than disappearing.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocoa solids:\u003c\/strong\u003e 33.6% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk solids:\u003c\/strong\u003e 20.8% minimum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFluidity:\u003c\/strong\u003e 3 of 5 — medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 5 kg solid block\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorking temperature:\u003c\/strong\u003e 29–30 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder code:\u003c\/strong\u003e 823NV-132\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBlock or callets?\u003c\/h3\u003e\n\u003cp\u003eAt $22.00 per kilogram the block is cheaper than the 2.5 kg callet bag, and less surface area means less exposure to air in storage. The trade-off is handling: you chop before you melt, and portioning means cutting rather than weighing.\u003c\/p\u003e\n\n\u003cp\u003eBlocks make sense when you melt 3 kg or more at a time or run a tempering machine. For seed tempering and frequent small batches, callets are the better format.\u003c\/p\u003e\n\n\u003ch3\u003eCompleting the block range\u003c\/h3\u003e\n\u003cp\u003eWe carry 811 dark and W2 white in the same 5 kg block format, so a kitchen running all three colours can buy the whole range in blocks.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"5 kg Block","offer_id":44837894225998,"sku":"823NV-132","price":109.99,"currency_code":"CAD","in_stock":true},{"title":"Case — 5 × 5 kg","offer_id":44837894258766,"sku":"823NV-132-CASE","price":505.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20261106_174115_16eb8f2d-94a8-4ec7-8470-f336547df9a4.png?v=1793986971"},{"product_id":"mona-lisa-mini-mix-crispearls-425-g","title":"Mona Lisa Mini Mix Crispearls — 425 g","description":"\u003cp\u003eMona Lisa Mini Crispearls in a mixed assortment — tiny crisp cereal cores coated in dark, milk and white chocolate. Texture and colour in one tub.\u003c\/p\u003e\n\n\u003cp\u003eThe point of a Crispearl is the snap. A toasted biscuit core stays crisp inside the chocolate shell, so a bonbon or entremet gets a contrast that nuts and nibs cannot give you — lighter, sweeter, and no allergen load from tree nuts.\u003c\/p\u003e\n\n\u003ch3\u003eWorking notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 425 g tub, mixed dark \/ milk \/ white\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e mini — roughly 4 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e ready to use, no preparation\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cp\u003eBonbon fillings, entremet layers, mousse texture, ice cream inclusion, cake sides, plated dessert garnish and hot chocolate topping.\u003c\/p\u003e\n\n\u003cp\u003eThe mini size matters: standard Crispearls are too large for a thin bonbon shell and tend to break the surface. Minis sit inside a 2–3 mm layer without showing through.\u003c\/p\u003e\n\n\u003ch3\u003eA note on moisture\u003c\/h3\u003e\n\u003cp\u003eCrispearls lose their snap if they sit in a wet filling. Fold them in at the last moment, or coat the surface they sit against with tempered chocolate first.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry. Humidity is the enemy — close the tub properly between uses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMona Lisa is part of the Barry Callebaut Group. Supplied by Antalia Wholesale, authorized Canadian distributor.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"425 g Tub","offer_id":44837894324302,"sku":"CHX-CC-MCRIS-999","price":25.99,"currency_code":"CAD","in_stock":true},{"title":"Case — 4 × 425 g","offer_id":44837894357070,"sku":"CHX-CC-MCRIS-999-CASE","price":95.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/hf_20261106_174115_65bf588d-a32e-4664-a910-34f9712189b5.png?v=1793986972"},{"product_id":"essential-trio-811-dark-823-milk-w2-white-3-2-5-kg","title":"Essential Trio — 811 Dark, 823 Milk \u0026 W2 White · 3 × 2.5 kg","description":"\u003cp\u003eThe three Callebaut recipes that cover most of what a kitchen does — dark, milk and white — in one order, at a lower price than buying them separately.\u003c\/p\u003e\n\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e811 Dark 54.5%\u003c\/strong\u003e — 2.5 kg · the professional standard for ganache, moulding and enrobing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e823 Milk 33.6%\u003c\/strong\u003e — 2.5 kg · real cocoa body behind the caramel sweetness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eW2 White 28%\u003c\/strong\u003e — 2.5 kg · balanced rather than sugary, takes colour cleanly\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eTotal 7.5 kg · $21.73 per kilogram\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eWho it's for\u003c\/h3\u003e\n\u003cp\u003eA new kitchen stocking up for the first time, or an established one that runs all three colours and would rather place one order than three. All three are medium fluidity (3 of 5), so they temper and handle the same way — only the working temperature changes.\u003c\/p\u003e\n\n\u003ch3\u003eWorking temperatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e811 Dark:\u003c\/strong\u003e melt 45 °C, seed to 27 °C, work at 31–32 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e823 Milk:\u003c\/strong\u003e work at 29–30 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eW2 White:\u003c\/strong\u003e work at 28–29 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhite sits lowest because milk solids scorch; dark sits highest. Our \u003ca href=\"\/blogs\/technique\"\u003eTechnique\u003c\/a\u003e guides walk through the method.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"Default Title","offer_id":44837920243790,"sku":"BUNDLE-ESSENTIAL-TRIO","price":162.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/129da28a-abda-49ce-a83c-c1222fe07eed.jpg?v=1794070955"},{"product_id":"full-palette-dark-milk-white-gold-ruby-5-2-5-kg","title":"Full Palette — Dark, Milk, White, Gold \u0026 Ruby · 5 × 2.5 kg","description":"\u003cp\u003eEvery colour Callebaut makes, in one order. The three classics plus the two that changed the category — caramelised Gold and the ruby bean.\u003c\/p\u003e\n\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e811 Dark 54.5%\u003c\/strong\u003e — 2.5 kg · the professional standard\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e823 Milk 33.6%\u003c\/strong\u003e — 2.5 kg · the all-round milk\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eW2 White 28%\u003c\/strong\u003e — 2.5 kg · the base for colour work\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGold Caramel 30.4%\u003c\/strong\u003e — 2.5 kg · toffee, biscuit and a light salt edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRuby RB2 32.8%\u003c\/strong\u003e — 2.5 kg · pink and berry-tart from the bean itself, no colouring\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eTotal 12.5 kg · $26.32 per kilogram\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eWho it's for\u003c\/h3\u003e\n\u003cp\u003eA chocolatier building a full bonbon range, a pastry kitchen that wants five finishes on one plate, or a shop opening with a complete display. Gold and Ruby are what customers photograph; the three classics are what pays the bills.\u003c\/p\u003e\n\n\u003ch3\u003eA note on Ruby\u003c\/h3\u003e\n\u003cp\u003eRuby gets its colour and its sour-berry edge from the ruby cocoa bean — there is no added fruit and no colouring. It is also the most delicate of the five: keep it away from light and work it clean, because its colour dulls if it picks up other chocolate.\u003c\/p\u003e\n\n\u003ch3\u003eWorking temperatures\u003c\/h3\u003e\n\u003cp\u003eDark works highest at 31–32 °C; milk at 29–30 °C; white, Gold and Ruby all at 28–29 °C. The last three carry milk solids and scorch above that.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"Default Title","offer_id":44837920276558,"sku":"BUNDLE-FULL-PALETTE","price":328.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/14d69945-0294-47cf-aff9-fe005adb3385.jpg?v=1794070955"},{"product_id":"colour-trio-gold-caramel-ruby-w2-white-3-2-5-kg","title":"Colour Trio — Gold Caramel, Ruby \u0026 W2 White · 3 × 2.5 kg","description":"\u003cp\u003eThe three chocolates that make a display worth photographing — amber, pink and ivory. No colouring in any of them; every shade comes from the bean or the milk.\u003c\/p\u003e\n\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGold Caramel 30.4%\u003c\/strong\u003e — 2.5 kg · caramelised white, toffee and a light salt edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRuby RB2 32.8%\u003c\/strong\u003e — 2.5 kg · pink and berry-tart, straight from the ruby bean\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eW2 White 28%\u003c\/strong\u003e — 2.5 kg · the neutral base that takes cocoa-butter colour cleanly\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eTotal 7.5 kg · $29.87 per kilogram\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eWho it's for\u003c\/h3\u003e\n\u003cp\u003eBonbon work, Valentine's and Mother's Day ranges, wedding favours, anything where the piece sells on how it looks. Gold and Ruby need no decoration to stand out; W2 is there as the canvas when you do want to colour.\u003c\/p\u003e\n\n\u003ch3\u003eWhy these three together\u003c\/h3\u003e\n\u003cp\u003eAll three temper identically — melt to 45 °C maximum, work at 28–29 °C. You can run the full set through one tempering cycle without recalibrating, which is why they pair well on a single production day.\u003c\/p\u003e\n\n\u003cp\u003eThey also sit next to each other on the plate: warm amber, soft pink and ivory read as one family rather than three separate products.\u003c\/p\u003e\n\n\u003ch3\u003eHandling Ruby\u003c\/h3\u003e\n\u003cp\u003eKeep Ruby away from light and work it on clean equipment. Its colour dulls if it picks up traces of dark or milk chocolate, and that is the one thing you cannot fix after the fact.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSealed, 12–20 °C, dry and away from light and strong odours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSupplied by Antalia Wholesale, authorized Canadian distributor of Callebaut.\u003c\/em\u003e\u003c\/p\u003e","brand":"Callebaut","offers":[{"title":"Default Title","offer_id":44837920309326,"sku":"BUNDLE-COLOUR-TRIO","price":223.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/files\/22509b83-93ce-4ecc-93a7-79956e895c37.jpg?v=1794070955"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/0780\/2958\/collections\/hf_20260729_181907_6dd0277d-196c-4de1-b417-a132da140d8a.png?v=1785353687","url":"https:\/\/shop.antaliawholesale.com\/collections\/callebaut.oembed?page=2","provider":"Antalia Wholesale","version":"1.0","type":"link"}