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Searching resources for "811"

Welcoming Spring with Seasonal Flavour & Colour Trends

2022’s chocolate trends are set to shake your taste buds out of hibernation, with packaging beautiful enough to make an April shower feel like a stroll in May!

Feb 28th, 2022 | 5min read

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Pecan Vanilla Eclair

Crisp choux eclairs piped full of an autumnal vanilla pecan mousseline made with our 100% pecan paste, dipped in a Callebaut Gold caramel glaze. Makes 12 eclairs.

Sep 28th, 2026 |

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Pistachio Basque Cheesecake - Matt Adlard

A Basque-style burnt cheesecake made with Keylink 100% Roasted Pistachio Paste, with an optional dark chocolate top. Adapted from Matt Adlard. Serves 10.

Sep 15th, 2026 |

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Raspberry Inspirations Ganache

A sharp, jammy raspberry ganache made with Valrhona Raspberry Inspiration fruit couverture, cream and butter. Pipes into moulded shells, makes 60 bonbons.

Sep 14th, 2026 |

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Blueberry & Almond Snacking Bars

A moulded snack bar layering blueberry pate de fruit, vanilla bean ganache, dried blueberries and almond gianduja in a hand-painted dark chocolate shell. Makes 36.

Aug 28th, 2026 |

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Hazelnut Gianduja Bonbons Recipe

Gianduja bonbons: our 100% roasted hazelnut paste stirred into milk chocolate, piped over a whole roasted hazelnut in a dark chocolate shell. Makes 21.

Aug 26th, 2026 |

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Miso Caramel Crunch Bears

Pastel bear bonbons filled with Seb Pettersson's salty-sweet miso caramel and a Milk Crispearls crunch, in Callebaut 823 shells. A spring counter showpiece.

Aug 19th, 2026 |

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Ruby Grapefruit Marshmallows

Ruby chocolate marshmallows with a sharp grapefruit pâte de fruit centre, made with Callebaut Ruby RB2. A striking pink petit four for counters and gifting.

Aug 11th, 2026 |

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Cocoa & Berry Truffles

A two-tone truffle duo made with Callebaut 811 and Ruby RB2: dark truffles rolled in Extra Brute cocoa beside ruby truffles in ruby powder. Ideal for truffle boxes.

Aug 10th, 2026 |

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Sesame Truffle

Tahini sesame truffles from Callebaut: toasted tahini, hazelnut praline and white chocolate piped into white shells, rolled in dark chocolate and crisp kadaif.

Aug 7th, 2026 |

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Banana Ganache Stuffed Dates

Whole dates piped with a banana and Amatika Blanche 35% vegan ganache, enrobed in Callebaut 811 dark chocolate with gold décor. Perfect for petit four ranges.

Jul 20th, 2026 |

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Cardamom, Orange & Almond Mendiants

Cardamom mendiants of Callebaut 811 dark chocolate with a white chocolate swirl, roasted almonds and candied orange peel. Ideal for gifting and festive ranges.

Jul 20th, 2026 |

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Sponge Three Ways - Baklava Cake

A light vanilla sponge soaked in honey and orange baklava syrup, topped with caramelised pistachios, walnuts, almonds and pecans and nibbed pistachio.

Jul 17th, 2026 |

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Sponge Three Ways - Coconut & Mango Tres Leches Cake

A light vanilla sponge soaked in mango and cardamom tres leches milk, crowned with whipped coconut white chocolate ganache and caramelised coconut flakes.

Jun 26th, 2026 |

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Espresso No-Tini Brownies

These coffee and dark chocolate flavour Espresso No-Tini Brownies are the perfect after dinner treat, stacked in a cocktail glass and topped with cream and chocolate coffee beans.

Mar 10th, 2026 |

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Passion Fruit Cheesecake Bonbons

Passion fruit bon bons with mascarpone ganache and a Dulcey biscuit base. A vibrant, tropical chocolate recipe for professional chocolatiers using layered fillings and white chocolate shells.

Mar 10th, 2026 |

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Chocolate Almond Cake

Gluten-free dark chocolate and almond cake recipe from Callebaut, made with ground almonds for a rich, nutty bake. Ideal for cake sheds, cafés and bakeries.

Mar 9th, 2026 |

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Chocolate & Hazelnut Babka Cake

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Feb 25th, 2026 |

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Blueberry ganache truffles filled into ready-made chocolate shells, coated in dark chocolate and finished with matcha or fruit powders. A time-saving truffle recipe for artisan chocolatiers and patisserie.

Feb 20th, 2026 |

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Dark Chocolate Ginger & Sea Salt Tablet

An intense dark chocolate tablet finished with warming ginger chips and a delicate sprinkle of Maldon sea salt.

Feb 5th, 2026 |

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Fruit and Nut Fudge Recipe

Easy fruit and nut fudge using Callebaut 823 milk and 811 dark chocolate, condensed milk, toasted almonds, hazelnuts, sultanas and raisins. Ideal for gifting.

Dec 15th, 2025 |

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Ginger & Dark Chocolate Flapjacks Recipe

Chewy ginger flapjacks with golden syrup, brown sugar, porridge oats, candied ginger and Callebaut 811 dark chocolate, drizzled with more chocolate to finish.

Nov 4th, 2025 |

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Blueberry & Candied Orange Chelsea Buns Recipe

Brioche Chelsea buns rolled with vanilla pastry cream, brown sugar, blueberries and candied orange peel cubes, then finished with a vanilla glaze. Makes 12.

Nov 3rd, 2025 |

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Cherry & Pistachio Enrobed Bonbons Recipe

Layered bonbons: a crisp gianduja and pistachio base, pistachio almond paste and cherry pâte de fruit, cut, enrobed in dark chocolate and gold. Makes 85.

Oct 13th, 2025 |

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Ginger & Caramel Panettone Recipe

A two-day ginger and caramel panettone made with natural yeast, candied ginger, candied lemon and caramel chunks, glazed and finished with edible gold leaf.

Oct 8th, 2025 |

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Chocolate & Cherry Scones

Callebaut chocolate and cherry scones recipe, perfect with a cup of Yorkshire Tea! A classic British bake for cake sheds, cafés and afternoon tea menus.

Oct 3rd, 2025 |

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Paris-Brest - Hazelnut Almond Praline

Learn how to make a stunning Paris-Brest with crisp choux pastry, hazelnut-almond mousseline, and vanilla cream. This step-by-step recipe is perfect for both beginners and pros.

Aug 29th, 2025 |

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Matcha & Chocolate Marble Cake Recipe

A marbled loaf of swirled chocolate and earthy matcha sponge, topped with a silky dark chocolate ganache. A showstopper bake that looks as good as it tastes.

Aug 20th, 2025 |

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Mummy Munch Bars

Make 30 Halloween mummy bars with our easy recipe. Featuring white and dark chocolate, pistachios, cocoa nibs, honeycomb, and crispy rice, these spooky chocolate bars are perfect for bakeries, cafés, and festive displays.

Aug 14th, 2025 |

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Cake Pops

Easy vanilla cake pops recipe without buttercream, with soft, fudgy centres and a chocolate coating. A bite-sized treat for cake sheds, cafés and bakeries.

Aug 13th, 2025 |

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Triple Chocolate Marble Cake

Chocolate marble Bundt cake recipe with dark and white chocolate sponge, ruby chocolate glaze and Crispearls. Ideal for cake sheds, cafés and bakeries.

Aug 8th, 2025 |

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Pistachio Dubai Chocolate Bar Recipe

Dubai-style bars: Callebaut 811 dark chocolate filled with pistachio spread and roasted kadaif, flicked with gold and green cocoa butter. Makes 2 bars.

Jul 24th, 2025 |

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The Sheffield Bar - Lemon Kadaif Bars

The Sheffield Bar: a handcrafted white chocolate bar filled with lemon cream and roasted Kadaif, decorated with flicked coloured cocoa butter for a standout finish. A must-try for chocolatiers looking to add texture and vibrancy to their range.

Jul 24th, 2025 |

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Ginger Beer Cupcakes

Ginger Beer Cupcakes, made with Callebaut's 811 dark chocolate. Rich and chocolatey, light and airy, with a real zing of ginger. Plus they're vegan!

Jul 24th, 2025 |

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Tiramisu Croissant Recipe

Tiramisu croissants: croissants filled with whipped double cream flavoured with Colac Tiramisu flavour compound, then dusted with cocoa powder. Makes six.

Jul 23rd, 2025 |

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Green Apple Caramel Bonbons Recipe

Autumnal green apple caramel bonbons: a thin, snappable Silky Ghana milk chocolate shell around a runny Ravifruit apple purée caramel. Makes 84 bonbons.

Jul 10th, 2025 |

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Honeycomb Chocolate Tiffin Recipe

A honeycomb chocolate tiffin with Callebaut 823 milk chocolate, golden syrup, feuilletine, cranberries and hazelnuts. Melt, mix, set in the fridge, slice.

Sep 6th, 2024 |

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Fruit Caramel Recipe for Bonbons & Desserts

Make a fruity caramel with Ravifruit fruit purée and KerryMaid whipping cream, ready to pipe into bonbons, pour over desserts or drizzle on ice cream sundaes.

Jun 11th, 2024 |

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Coconut & Lime Truffles Recipe

Coconut and lime truffles: white chocolate and lime ganache piped into dark truffle shells, then rolled in tempered Callebaut 811 and desiccated coconut.

Oct 25th, 2023 |

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Ruby Chocolate & Lime Dipped Pralines Recipe

Ruby chocolate pralines: a Callebaut Ruby RB2 and lime ganache set in a frame, cut into squares with a guitar cutter and dipped in tempered ruby chocolate.

Oct 13th, 2023 |

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Dark Champenois Truffles Recipe

Make around 100 dark champagne truffles in minutes: ready-made dark chocolate shells filled with Marc Champenois ganache, sealed and dusted with cocoa powder.

Oct 13th, 2023 |

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Vanilla Moulded Ganache

Vanilla Moulded Ganache Recipe from Callebaut Chocolate Academy | Keylink

Oct 13th, 2023 |

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Philip Khoury's Peanut Crunch Bar Recipe

Philip Khoury's plant-based snacking bar: three layers of peanut gianduja, vegan aero and vanilla caramel, cut with a guitar and dipped in dark chocolate.

Oct 21st, 2022 |

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Philip Khoury's Apricot Pecan Pralines

Philip Khoury's plant-based apricot pecan praliné: layers of apricot pâte de fruit, pecan gianduja and apricot ganache, cut with a guitar and dipped.

Oct 21st, 2022 |

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Cherry, Ginger & Lemon Chocolates Recipe

Christmas dark chocolate bonbons: Luker Palenque 70% shells with Griottines cherries and a Callebaut 811 ganache of candied ginger and Sicilian lemon.

Oct 19th, 2022 |

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Christmas Stuffed Chocolate Cookies Recipe

Christmas stuffed cookies: cookie dough with bakestable chocolate drops, sealed around a frozen disc of Callebaut 811 dark chocolate and baked. Makes 10.

Oct 17th, 2022 |

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Peach Melba Chocolate Bonbons Recipe

Make 48 Peach Melba chocolates from our customer Deborah Symon: a Callebaut W2 white chocolate and white peach purée ganache with a hint of raspberry.

Sep 14th, 2022 |

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Orange & Gingerbread Chocolates Recipe

Orange and gingerbread chocolates: a dark ganache with speculoos paste, ginger and orange oils in Valrhona Satilia white shells. Makes 48 half-spheres.

Aug 26th, 2022 |

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Mango Bellini

A sparkling summer cocktail, but make it chocolate! Our Mango Bellini recipe does just that, using smooth, indulgent dark chocolate to encase.

Jun 21st, 2022 |

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Chocolate Chip Cookies

Brown butter cookies with Favorich Dark Chocolate Chunks, crisp edges, soft centres and rich caramel notes. Ideal for cake sheds, cafés and bakeries.

Sep 2nd, 2021 |

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Triple Chocolate Mini Loaves

Triple Chocolate Mini Loaves Recipe | Keylink

Sep 2nd, 2021 |

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Tanzanie Hazelnut Praline

Tanzanie Hazelnut and Almond Praline Recipe | Keylink

Mar 6th, 2020 |

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St. Remy XO Brandy Truffles Recipe

Classic brandy truffles: 63 ready-made dark truffle shells filled with St. Remy XO brandy and Veliche Okapi dark chocolate ganache, rolled in cocoa powder.

Mar 2nd, 2020 |

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Salted Caramel Cointreau® Truffles Recipe

Mini salted caramel truffles with Cointreau®: caramel piped into dark truffle shells with a crystal of sea salt, enrobed in Callebaut 811 and rolled in cocoa.

Mar 2nd, 2020 |

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Pistachio & Lemongrass Truffle Shells Recipe

Around 186 pistachio truffles: dark truffle shells filled with pistachio and lemongrass ganache, enrobed in dark then white chocolate, topped with pistachios.

Feb 27th, 2020 |

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Lime Caramel, Coconut Praline & Rum Bonbons

Ruth Hinks' tropical bonbons layer a lime caramel, a toasted coconut praline disc and a Mount Gay rum ganache in Cacao Barry Alunga milk chocolate shells.

Feb 26th, 2020 |

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Lemon & Basil Chocolate Bonbons Recipe

Basil-infused Papouasie milk chocolate ganache with lemon purée and Sicilian lemon drops, piped into ready-made dark chocolate cups. 70 chocs in 30 minutes.

Feb 26th, 2020 |

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