FOR THE TASTE. BASTA! CAL Gelato brochure PMS4975 v08.indd 1 25/01/ :42

Transcription

1 FOR THE TASTE. BASTA! 1

2 ITALY S N 1 PREFERRED GELATO TASTE FOR THE LAST 7 YEARS CHOCOLATE Pasquale Totaro Luca Rubicondo Mirco Mastromarino Emanuele Montana 2

3 Over a HUNDRED YEARS of CHOCOLATE-MAKING expertise go into your CHOCOLATE GELATO Dear gelatiere, Dear chef, Everyone knows: Italian gelato is the best in the world. Punto e basta! But how do you stand out in a market place filled with gelato offerings? How do you grow your business? With chocolate gelato being ranked as the n 1 flavour, we have dedicated much of our Belgian chocolate passion to unique gelato concepts. Together with artisan Italian gelatieri such as Fabrizio di Marzio, Emanuele Montana, Mirco Mastromarino, Luca Rubicondo, Pasquale Totaro and many others, we have developed a unique gelato range based only on real Belgian chocolate. Now why would you rely on a Belgian chocolate brand for your gelato? 3

4 FOR THE TASTE. PERIOD! We developed and tested the Callebaut ChocoGelato range with one goal: for you to create the best chocolate gelato taste available on the market. Callebaut ChocoGelato is the only professional gelato range on the market made with real chocolate. From dark to white, you can always make the claim: made with real chocolate. WHAT CONSUMERS SAY? CALLEBAUT CH COGELATO = N 1 IN TASTE AMONG ALL COMPETING PRODUCTS* * Consumer testing among 220 consumers in Italy 4

5 FOR YOUR SIGNATURE RECIPE With Callebaut ChocoGelato, you can easily create your signature chocolate gelato recipe. From your traditional cocoa powder-based recipes to authentic chocolate gelato recipes: you are in the driver s seat. 5

6 FOR YOUR CONVENIENCE With Callebaut ChocoGelato, you can simply create all of your favourite chocolate gelato recipes. With its maximised convenience, you make intense taste happen every single time. 6

7 FOR UNIQUE CONCEPTS 7 10 OUT OF CONSUMERS are on the lookout for NEW TASTE experiences Making your chocolate gelato truly unique equals standing out and being able to ask a higher price. The Callebaut ChocoGelato products open up to a whole range of unique added-value concepts that respond to upcoming consumer trends. 7

8 Concept 1 BOOST YOUR SALES WITH THE REAL BELGIAN CHOCOLATE GELATO Surprise your chocolate gelato fans with the taste of real Belgian dark chocolate for a full- bodied, intense chocolate taste. You can easily personalise your gelato with a choice from the Finest Belgian chocolate recipes, ranging from 54 to 80%. VEGAN 811 One of the most-loved chocolates in the world. Min. 54.5% cocoa solids Very round and balanced taste with rich notes of roasted cocoa Pairs well with other flavours: fruits, spices,... Original chocolate recipe of Octaaf Callebaut, created 100 years ago Crafted in Belgium from bean to chocolate 1 bag of Callebaut ChocoBase 2.4 kg of water (70-85 C) 800 g of Callebaut Finest Belgian Dark Chocolate recipe N 811 Mix together with immersion blender for + 2 mins. To obtain a better structure, leave to rest in refrigerator (3-5 C) for + 30 mins. Pour into batch freezer and start churning. Leave to rest in blast freezer for few mins. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. 8

9 POWER 80 A genuine chocolate power bomb! VEGAN Min. 80% cocoa solids The most intense Belgian chocolate with overwhelming roasted cocoa flavours Brings out a very intense chocolate taste in your gelato with less sweetness 1 bag of Callebaut ChocoBase 2.4 kg of water (70-85 C) + 50 g dextrose 800 g of Callebaut Finest Belgian Dark Chocolate POWER 80 Mix together with immersion blender for ± 2 mins. For a better structure, leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into batch freezer and start churning. Leave to rest in blast freezer for a few mins. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. Supports sustainable cocoa farming Easy-to-personalise your recipe Choice from chocolates: from 54% cocoa to 80% cocoa Unrivalled convenience 9

10 Concept 2 FOR THOSE WHO LOVE THEIR CHOCOGELATO MILD AND SWEET: MILK CHOCOLATE GELATO POWER41 The intense milk chocolate with less sugar and lots of cocoa. Yields a milk chocolate gelato with a warm colour and a creamy cocoa body in the taste. You can now fulfil your customers mildest chocolate desires with our choice from classic Finest Belgian milk chocolates to origin chocolates. Simply combine ChocoBase and any Callebaut milk chocolate of your choice to create your signature flavour. 1 bag of Callebaut ChocoBase al latte 800 g of Callebaut Finest Belgian Milk Chocolate POWER kg of whole milk (70-85 C) Mix together with immersion blender for ± 2 mins. For a better structure, leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into batch freezer and start churning. Leave to rest in blast freezer for a few mins. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. 10

11 JAVA The intense dark chocolate with an abundance of cocoa and hints of yellow and red fruits. Pairs perfectly with pink pepper, cloves, carway and fruits such as pineapple, mango, banana and mandarin. 1 bag of Callebaut ChocoBase al latte 800 g of Callebaut Single Origin Milk Chocolate Java 2 kg of whole milk (70-85 C) 400 g of mango puree Mix together with immersion blender for ± 2 mins. For a better structure, leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into batch freezer and start churning. When the gelato leaves the batch freezer, mix with Callebaut ChocoCrema Nocciola. Finish with broken slabs of Java milk chocolate and some pink pepper corns. Leave to rest in blast freezer for a few mins. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. ARR IBA Milk chocolate made with the Arriba Nacional cocoa bean from Ecuador. Intense cocoa taste with roasted notes, rich creamy taste with deep caramel notes and fruity hints. Pairs perfectly with apricot, orange or mild coffees. 1 bag of Callebaut ChocoBase al latte 800 g of Callebaut Single Origin Milk Chocolate Arriba 2 kg of whole milk (70-85 C) 400 g of apricot puree Mix together with immersion blender for ± 2 mins. For a better structure, leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into batch freezer and start churning. When the gelato leaves the batch freezer mix with entire and chopped pieces of candied apricot and finish with broken slabs of Arriba milk chocolate. Leave to rest in blast freezer for a few mins. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. For a velvety chocolate taste Play with intensity based on the milk chocolate you select: from very mild with 823 to more intense with POWER41 Appealing pale pastel gelato colour Easy-to-personalise your recipe 11

12 Concept 3 CREATE UNIQUE FLAVOUR PAIRINGS WITH GREAT CHOCOLATES FROM AROUND THE WORLD Each Callebaut Origin chocolate pairs with a variety of surprising ingredients such as fruits, herbs, spices, etc. So if you want to spoil your customers with a unique chocolate gelato taste sensation, explore the flavours of the origin chocolates. SAO THOMÉ MADAGASCAR The intense dark chocolate with a wealth of red berries and ripe, yellow fruits. Pairs perfectly with: speculoos, nutmeg, pink pepper, cardamom, mandarin, rhubarb, grappa, Cointreau, honey, Ethiopia-Brazil coffee, Blue Mountain coffee,... 1 bag of Callebaut ChocoBase 2.4 kg of water (70-85 C) + 30 g dextrose 800 g of Callebaut Single Origin Dark Chocolate Madagascar VEGAN VEGAN Mix together with immersion blender for ± 2 mins. For a better structure, leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into batch freezer and start churning. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. Leave to rest in batch freezer for a few mins. The intense dark chocolate with an abundance of cocoa and hints of yellow and red fruits. Pairs perfectly with: almond, passion fruit, Sichuan pepper, walnut,... 1 bag of Callebaut ChocoBase 1.6 kg of water (70-85 C) 800 g of passion fruit purée 800 g of Callebaut Single Origin Dark Chocolate - Sao Thomé Mix together with immersion blender for ± 2 mins. For a better structure, leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into batch freezer and start churning. Leave to rest in batch freezer for a few mins. Fnish with roughly broken pieces of raspberry flavoured chocolate and Crispearls dark. 12

13 VEGAN BRAZIL The fruitiest among Callebaut s dark chocolates. Pairs perfectly with: speculoos, orange, candied orange, honey, almonds, peanut, cashew nut,... 1 bag of Callebaut ChocoBase 2.4 kg of water (70-85 C) + 30 g dextrose 800 g of Callebaut Single Origin Dark Chocolate Brazil Mix together with immersion blender for + 2 mins. To obtain a better structure leave to rest in refrigerator (3-5 C) for + 30 mins. Pour into batch freezer and start churning. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. Leave to rest in blast freezer for few minutes. ECUADOR VEGAN The round dark chocolate boasting with exotic flavours. Pairs perfectly with: paprika, ginger bread, Sichuan pepper, bilberry, passion fruit, orange, mandarin, rum, whisky, apple molasses, pecans, sherry vinegar, Blue Mountain coffee, Papua NG-Ethiopia coffee 1 bag of Callebaut ChocoBase 2.4 kg of water (70-85 C) + 30 g dextrose 800 g of Callebaut Single Origin Dark Chocolate Ecuador Mix together with immersion blender for + 2 mins. To obtain a better structure leave to rest in refrigerator (3-5 C) for + 30 mins. Pour into batch freezer and start churning. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. Leave to rest in blast freezer for few minutes. Easy-to-personalise your recipe Choice from different origins Premium gelato = higher value 13

14 Concept 4 IF YOUR CUSTOMERS CRAVE CARAMEL, SPOIL WITH GOLD Chocolate with caramel gives you the best of both worlds. Callebaut ChocoGelato Gold is the brand new gelato sensation: as caramel as it gets, made with Finest Belgian Gold Chocolate. Expect a golden chocolate with a deep caramelly taste and a little pinch of sea salt. When using this ChocoGelato, add caramelly textures to create a premium caramel indulgence. SINGLE GOLD 1 bag of Callebaut ChocoGelato Gold 2.4 kg of milk (70-85 C) Mix well with an immersion blender (+ 2 mins.). To achieve greater creaminess, leave to rest in the refrigerator (3-5 C) for + 30 mins. Pour into batch freezer and start churning. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. Leave to rest in blast freezer for few minutes. DOUBLE GOLD 1 bag of Callebaut ChocoGelato Gold 2.4 kg of milk (70-85 C) Mix well with an immersion blender (+ 2 mins.). To achieve greater creaminess, leave to rest in the refrigerator (3-5 C) for + 30 mins. Pour into batch freezer and start churning. When the gelato leaves the batch freezer, mix with ChocoCrema Gold to obtain a marble effect. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. Leave to rest in the blast freezer for a few mins. Finish with broken pieces of Callebaut Gold chocolate. 14

15 TRIPLE GOLD 1 bag of Callebaut ChocoGelato Gold 2.4 kg of milk (70-85 C) Mix well with an immersion blender (+ 2 mins.). To achieve greater creaminess, leave to rest in the refrigerator (3-5 C) for + 30 mins. Pour into batch freezer and start churning. When the gelato leaves the batch freezer, mix with ChocoCrema Gold to obtain a marble effect and sprinkle with Crispearls Salted Caramel. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. Leave to rest in the blast freezer for a few mins. Finish with broken pieces of Callebaut Gold chocolate, ChocCrema Gold and Crispearls salted caramel. New sensation Caramel Chocolate triggers consumers to buy and spend more Premium gelato = higher value Great base for exciting Gold concepts 15

16 Concept 5 TUNE UP YOUR TRADITIONAL CACAO GELATO INTO A COMPLETE CHOCOLATE GELATO CH COLATE = COCOA BUTTER COCOA POWDER TRADITIONAL CHOCOLATE GELATO (with cocoa powder) Bring out a round and intense taste in your traditional cocoa powder based gelato recipes In traditional cocoa powder based gelato, the chocolate taste potential doesn t fully come through. Mainly because milk fats camouflage the powerful cocoa taste. With Callebaut ChocoGelato Fior di Cao a new gelato base made with cocoa butter you can now use skimmed milk in combination with Van Houten defatted cocoa powder. The combination of the cocoa butter, defatted cocoa powder and low-fat milk bring a rich and intense taste. 1 bag of Callebaut ChocoGelato Fior di Cao 2.75 kg of skimmed milk 350 g of Van Houten defatted cocoa powder Round Dark Brown Mix together with immersion blender for ± 2 mins. For a better structure, leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into batch freezer and start churning. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. Leave to rest in the blast freezer for a few mins. 16

17 CIOCCOLATO SCOMPOSTO Or bring a completely new concept: Cioccolato Scomposto Cioccolato Scomposto is a new way of preparing and presenting your chocolate gelato, based on the 2 separate building blocks of chocolate cocoa butter and defatted Van Houten cocoa powder. By keeping them separate, you create a deconstructed chocolate gelato in which the chocolate flavour is developed in the mouth of the customer. 1 bag of Callebaut ChocoGelato Fior di Cao 2.4 kg of skimmed milk Mix together with immersion blender for ± 2 mins. For a better structure, leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into batch freezer and start churning. When the gelato leaves the batch freezer, roughly mix in gr of Van Houten defatted cocoa powder Round Dark brown. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. Leave to rest in the blast freezer for a few mins Completely new and original concept Unique sensation for the demanding gelato-connoisseurs With Van Houten as the original cocoa powder, you can make the authentic Van Houten claim Premium gelato = higher value Tip: present the 2 gelatos next to each other in the counter to impress your customers and let them experience/taste both! 17

18 Concept 6 AN ODE TO THE NATURE S BRUTAL POWER: CHOCO GREZ ZO 18

19 VEGAN CHOCO GREZZO Raw & Refined is one of the key trends! For gelato it means pure, intense chocolate flavours that hit every taste bud. Preparing your chocolate gelato with ChocoBase and ChocoGrattato, equals awakening the force of nature. ChocoGrattato is 100% pure Belgian chocolate only minimally conched to preserve its powerful, brutal taste. Optionally sprinkle the gelato with Callebaut Cocoa Nibs to create a raw texture and exciting crunch. 1 bag of Callebaut ChocoBase 2.4 kg water (70-85 C) 1 bag of Callebaut ChocoGrattato Mix together with immersion blender for ± 2 mins. For a better structure, leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into batch freezer and start churning. When the gelato leaves the batch freezer, dust it with Callebaut ChocoGrattato and sprinkle with Callebaut cocoa nibs. Finish with broken pieces of dark chocolate. Optionally you can give them a rough brush (use a small steel brush) for an extra rugged look. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. Leave to rest in blast freezer for a few mins. Eye catcher A concept that appeals to millennials Premium gelato = higher value Unrivalled intense taste Easy to prepare 19

20 Concept 7 THE ALL-NATURAL TASTE OF Van Houten s most original cocoa powder is a natural cocoa powder: Van Houten Natural Light brown. In gelato, it brings out the original taste and the naturally appealing colour of the roasted cocoa beans. The cocoa butter content (10-12%) creates a rich, creamy mouthfeel in gelato. 20

21 Cacao Naturale 1 kg of white gelato base (70-85 C) g Van Houten cocoa powder Natural Light Brown Mix together with immersion blender for ± 2 mins. For a better structure, leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into batch freezer and start churning. Yield: 4 kg (+ 4.5 L) of gelato ready to serve. Leave to rest in the blast freezer for a few mins. For natural taste and texture On trend concept: more people are looking for true, natural authenticity Using the original Van Houten cocoa powder, you can make the Authentic Van Houten claim Premium gelato = higher value 100% Belgian Chocolate 21

22 Concept 8 SPOIL FANS OF SOFT GELATO WITH A REAL CHOCOLATE GELATO SOFT GOLD 1 bag of Callebaut ChocoGelato Fondente Gold 2.9 kg whole milk (70-85 C) Mix together with immersion blender for ± 2 mins. Leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into soft gelato machine for churning and serving. SOFT DARK 1 bag of Callebaut ChocoGelato Fondente 2.9 kg water (70-85 C) g dextrose Mix together with immersion blender for ± 2 mins. Leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into soft gelato machine for churning and serving. 22

23 Soft serve chocolate gelato gets a whole new dimension when you can tell your customers it s made with real Belgian chocolate. With the ChocoGelato range, you can prepare your preferred recipe in just minutes. While you enjoy the convenience, your customers enjoy the real Belgian chocolate. A wide choice from chocolate flavours: from nero to gold Make your claim: the only soft gelato on the market with real Belgian chocolate Premium price = higher value Easy to use SOFT MIXED SOFT WHITE 1 bag of Callebaut ChocoGelato Bianco 2.9 kg water (70-85 C) Mix together with immersion blender for ± 2 mins. Leave to rest in refrigerator (3-5 C) for ± 30 mins. Pour into soft gelato machine for churning and serving. 23

24 Concept 9 DELIGHT WITH THE FROZEN CHOCODRINK Many consumers look for new, differentiating gelato concept. A refreshing gelato that is served as drink is one of the trending concepts that will boost your sales especially in summer. Callebaut ChocoGelato lends itself perfectly for serving in glasses from the slush machine. Frozen ChocoDrink Fondente 1 bag of Callebaut ChocoGelato Fondente 2.4 kg of water (70-85 C) OR 1.1 kg milk kg water (70-85 C) to obtain a warmer, creamier texture Mix together with immersion blender for ± 2 mins. Pour the mix into the slush machine and churn. Start serving as soon as the texture is icy and semi-thick. Frozen ChocoDrink Bianco 1 bag of Callebaut ChocoGelato Bianco 2.4 kg of water (70-85 C) Mix together with immersion blender for ± 2 mins. Pour the mix into the slush machine and churn. Start serving as soon as the texture is icy and semi-thick. 24

25 Concept 10 CREATE A SICILIAN ORIGINAL WITH CHOCO GRANITA Surprise your customers with an authentic Sicilian granita recipe. ChocoGranita Fondente brings an intense chocolate flavour and a texture between a sorbet and a slush. CHOCO GRANITA 1 bag of Callebaut ChocoGranita Fondente kg water (70 85 C) (adjust the quantity of water to the taste: more water yields a more liquid texture / less water yields a thicker texture) Mix together with immersion blender for ± 2 mins. Pour into the slush machine and start the freezing process. An original Sicilian recipe with real Belgian chocolate 46.5% Belgian Chocolate Perfectly suited for slush machines* Easy to use *Can be also made in a batch freezer 25

26 Concept 11 GO CREMINO! GLAZE YOUR FROZEN CAKES WITH CHOCOCREMA TORTA NERO Top off your gelato offering with your unique, signature textures and flavours. With Callebaut ChocoCrema and our vast range of decorations, you can create unique multi-layered creminos, gelato cakes and finishings that excite with crunch and indulgent taste. Glaze your frozen cakes and ice cream pastries with ChocoCrema for great taste and a beautiful gloss. 26 TORTA GOLD

27 Perfect for indulgent finishings of your gelato vaschettas, cremino and gelato cakes A choice from flavours from nuts to chocolate: easy to combine Price premium: higher value Easy to use TORTA BIANCA TORTA NOCCIOLA 27

28 Concept 12 CREATE AND TEXTURIZE YOUR OWN VARIEGATO Seduce your customers with extra crisp and crunch. With Callebaut s choice from textures and ChocoCrema you can fully personalise your gelato to fit your story. Pick and mix from: Chococrema Pailleté Feuilletine 28

29 C rispe arls ChocR ocks Cocoa Nibs Bresilienne 29

30 The ChocoGelato range at a glance FOR YOUR UNIQUE CHOCOLATE GELATO CHOCO BASE The first chocolate gelato base to bring out a more intense chocolate taste. To be mixed with ChocoGrattato or with your preferred Callebaut dark chocolate. CHOCO BASE AL LATTE The first chocolate gelato base to bring out a milky chocolate taste. To be mixed with your preferred Callebaut milk chocolate. Dark chocolate of your choice. CHOCO GRATTATO 100% dark chocolate, finely grated to easily mix in your gelato preparation. with 100 % Single origin Single origin Belgian Belgian 1 BAG + 800G CHOCOLATE 1 BAG CHOCOBASE + 1 BAG CHOCOGRATTATO = 1 x VASCHETTA 4 kg/4.5 L = 1 x VASCHETTA 4 kg/4.5 L 1 BAG + 800G CHOCOLATE = 1 x VASCHETTA 4 kg/4.5 L 30

31 FOR GENUINE CHOCOLATE TASTE WITH GREAT CONVENIENCE The first chocolate gelato made with real Belgian chocolate - richer than any other recipe on the market. with 52.5 % with 60 % with 61.5 % with with with % % % CHOCO GELATO Nero Contains 52.5% Belgian extra dark chocolate and black cocoa powder Black colour Intense extra dark chocolate taste CHOCO GELATO Extra Fondente With 60% Belgian extra dark chocolate Very dark, warm colour Very intense dark chocolate taste with rich hints of roasted cocoa CHOCO GELATO Fondente With 61.5% Belgian dark chocolate Warm brown colour Intense dark chocolate taste with hints of roasted cocoa CHOCO GELATO Bianco With 70% Belgian white chocolate White, creamy colour Lovely creamy white chocolate taste with sweet hints of caramel CHOCO GELATO Gold With 60% caramel chocolate Warm, golden caramel colour Intense caramel chocolate taste with biscuity, butterscotch notes and a dash of sea salt to deepen the taste CHOCO GELATO Fior di Cao With 12% of cocoa butter White, creamy colour A perfect base for gelato base recipes with Van Houten cacao: we recommend to use Van Houten Round Dark Brown FOR : JUST ADD 2.4 KG OF WATER FOR : JUST ADD 2.4 KG OF MILK 1 BAG CHOCOGELATO = 1 x VASCHETTA 4 kg/4.5 L 31

32 FOR THE ORIGINAL GRANITA SICILIANA The authentic Granita Siciliana with authentic Belgian chocolate FOR LUSCIOUS CREAMY TEXTURES / VARIEGATI The cream to flavour, texturise or decorate your vaschetta. with 46.6 % CHOCO GRANITA Fondente With 46.5% Belgian dark chocolate Warm brown colour Intense dark chocolate taste Lovely granita texture which can be adapted to your taste by adding more or less water in the preparation 1 BAG CHOCOGRANITA = 1 x VASCHETTA L = kg (depending on quantity of liquid added) CHOCO CREMA Nero With 16% dark chocolate with 16 % Dark brown colour Rich creamy texture and intense dark chocolate taste with hints of roasted cocoa CHOCO CREMA Doppia Nocciola Super indulgent super rich: with 18% of hazelnuts Deep brown hazelnut and chocolate colour Very intense and indulgent hazelnut and chocolate taste CHOCO CREMA Nocciola With hazelnuts Warm hazelnut colour Rich, creamy texture and intense hazelnut & milk chocolate taste CHOCO CREMA Bianco With white chocolate White, creamy colour Lovely creamy white chocolate taste with sweet hints of caramel CHOCO CREMA Gold With gold chocolate Warm, golden caramel colour Intense caramel taste with biscuity and butterscotch notes and a dash of sea salt to deepen the taste 32

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34 34 CALLEBAUT PRODUCT OVERVIEW CHOCOBASE - Base for chocolate gelato ChocoBase 10.0% dark chocolate MXD-ICE10SF-E0-V g bag ChocoBase Al Latte 20% milk chocolate MXM-ICE25-V g bag CHOCOGRATTATO - Chocolate powder for gelato ChocoGrattato 100% dark chocolate M-6CHRA-P-E0-X g bag CHOCOGELATO - Mix for chocolate gelato ChocoGelato Nero 52.5% dark chocolate MXD-ICE52-E0-V kg bag ChocoGelato Extra Fondente 60.0% dark chocolate MXD-ICE60-E0-V kg bag ChocoGelato Fondente 61.5% dark chocolate MXD-ICE61-E0-V kg bag ChocoGelato Gold 60% caramel chocolate MXK-ICE60-V kg bag ChocoGelato Bianco 70.0% white chocolate MXW-ICE70-E0-V9 1.6 kg bag ChocoGelato Fior di Cao 12% cocoa butter MXW-ICE15-V kg bag CHOCOGRANITA - Mix for Sicilian chocolate granita ChocoGranita Fondente 46.5% dark chocolate MXD-ICE46GS-E0-V g bag CHOCOCREMA - Creamy texture that remains soft when frozen or mixed into gelato ChocoCrema Doppia Nocciola 18% hazelnuts FNN-O1845-E0-U50 3 kg bucket ChocoCrema Nocciola 12.0% hazelnuts FNN-O1239-E0-U50 3 kg bucket ChocoCrema Nero 16.0% dark chocolate FND-M0938-E0-U50 3 kg bucket ChocoCrema Gold 100% unique, gold recipe FNF-M42GOLD-E0-U50 3 kg bucket ChocoCrema Bianco 5.0% white chocolate FNW-M4015-E0-U50 3 kg bucket CHOCOLATE COATING FOR GELATO - Perfect for dipping sticks and creating stracciatella Ice-Choc Dark 100% dark chocolate ICE-45-DNV kg bag Ice-Choc Milk 100% milk chocolate ICE-45-MNV kg bag Ice-Choc White 100% white chocolate ICE-50-WNV kg bag Pinguino Fondente YYD-A kg bucket Pinguino Extra Fondente 73% dark chocolate YPD-A kg bucket Pinguino Bianco 80% white chocolate YPW-K9537IT kg bucket FINEST BELGIAN CHOCOLATE Dark Milk Single Origin Dark Single Origin Milk Blend of Origins Recipe n % min. cocoa solids 811-E2-U68 1 kg bag Recipe n % min. cocoa solids 811-E5-U kg bag Recipe n % min. cocoa solids E5-U kg bag POWER % min. cocoa solids E5-U kg bag Recipe n % min. cocoa solids 823-E1-U68 1 kg bag Recipe n % min. cocoa solids 823-E4-U kg bag Recipe n % min. cocoa solids 845NV kg bag POWER % min. cocoa solids 841-E5-U kg bag ORIGIN CHOCOLATE COLLECTION Dark Madagascar 67.4 % min. cocoa solids CHD-Q67MAD-T68 CHD-Q67MAD-EX-U kg bag 1 kg bag Dark Brazil 66.8 % min. cocoa solids CHD-Q68BRA-2B-U kg bag Dark Ecuador 70.4 % min. cocoa solids CHD-R731EQU-E5-U kg bag Dark Sao Thomé 70.0 % min. cocoa solids SAOTHOME-E5-U70 SAOTHOME-EX-U kg bag 1 kg bag Milk Java 32.6 % min. cocoa solids JAVA-E5-U kg bag Milk Arriba 29 % min. cocoa solids CHM-Q415AR-T68 CHM-Q415AR-EX-U kg bag 1 kg bag Dark Kumabo 80.1 % min. cocoa solids CHD-H8047KMBE5-U kg bag Dark Satongo 72.2 % min. cocoa solids CHD-L7243STGE5-U kg bag CHOCROCKS - Big-sized irregular chocolate bits with brute looks Dark 100% chocolate CHD-GL-47X CHD-GL-24IN-E kg bag 600 g sprinkler Milk 100% chocolate CHM-GL-47U23S kg bag CRISPEARLS - Tiny, shiny chocolate pearls with a heart of crunchy, toasted biscuit Dark 84.0% min. chocolate 50.2% min. cocoa solids 15.0% min. crunchy biscuit CED-CC-D1CRIE0-W g bag Milk 84.0% min. chocolate 28.7% min. cocoa solids 15.0% min. crunchy biscuit CEM-CC-M1CRIE0-W g bag White 84.0% min. chocolate 25.2% min. cocoa solids 15.0% min. crunchy biscuit CEW-CC-W1CRIE0-W g bag Strawberry 84.0% min. chocolate 15.0% min. crunchy biscuit CEF-CC-STRA-E0-W g bag Salted caramel 84.0% min. chocolate 30.6% min. cocoa solids 15.0% min. crunchy biscuit CEF-CC-CARAME0-W g bag Mix of dark, milk & white 63.5% min. chocolate 35.0% min. crunchy biscuit CEM-CC-MIMIXE g sprinkler

35 CHOCOLATE VERMICELLI - Tiny, shiny and crunchy chocolate pieces Dark 100% chocolate CHK-D-E2-U68 1 kg bag Milk 100% chocolate CHK-M-E2-U68 1 kg bag White 100% chocolate CHK-W-E2-U68 1 kg bag CHOCOLATE SHAVINGS - Finely shaved chocolate in irregular snappy, rugged pieces Dark 100% chocolate CHD-SV kg bag Milk 100% chocolate CHM-SV kg bag White 100% chocolate CHW-SV-20579E kg bag CHOCOLATE BLOSSOMS - Tiny chocolate curls Dark 100% chocolate CHD-BS-20514E g sprinkler CHOCOLATE STARS - Star-shaped chocolate decorations Dark 100% chocolate CHD g box Milk 100% chocolate CHM g box White 100% chocolate CHW g box CHOCOLATE PENCILS - Hollow, curled chocolate sticks Picasso White & Dark 100% chocolate CHX-PC g box Rembrandt Dark & White 100% chocolate CHX-PC-20562E g box Rubens Dark 100% chocolate CHD-PC g box Rubens White 100% chocolate CHW-PC-20553E g box Van Gogh Marbled 100% chocolate CHX-PC g box COCOA NIBS Description Order Code Packaging Crushed roasted cocoa kernels NIBS-S502-X g bag PAILLETÉ FEUILLETINE - Tiny bits of light and caramelly biscuit crunch Description Order Code Packaging NUT PASTES AND PRALINES Pure roasted hazelnut paste 100% hazelnuts PNP kg bucket Almond praline 46.5% almonds PRAMA-T14 5 kg bucket Pure pistachio paste 100% pistachios NPO-PI1-E4-T62 1 kg bucket CARAMELISED BROKEN NUTS Hazelnut bresilienne 37.0% hazelnuts NAN-CR-HA3714-U11 1 kg bag Almond bresilienne 37.0% almonds NAN-CR-AL3724-T66 1 kg bag Pistachio bresilienne 37.0% pistachios NAO-CR-PI3724-T66 1 kg bag GIANDUJAS Dark Milk 70.0% chocolate 30.0% hazelnuts 75.0% chocolate 25.0% hazelnuts VAN HOUTEN PRODUCT OVERVIEW GIA-D2-144 GIA-144 GIA kg cuvet 5 kg cuvet COCOA POWDERS Natural light brown 100% cocoa 10-12% cocoa butter NCP-10C101VHE kg bag Round dark brown 100% cocoa highly defatted < 1% cocoa butter DCP-01R102-VH-61V 750 g bag Robust red Cameroon 100% cocoa 20-22% cocoa butter DCP-20R118-VH kg bag Intense deep black 100% cocoa 10-12% cocoa butter DCP-10Y352-VH kg bag Full-bodied warm brown 100% cocoa 22-24% cocoa butter DCP-22W117VHE kg bag COCOA MASS Rich deep brown 100% cocoa mass 52-56% cocoa butter DCL-3P524VHE kg bag Pailleté feuilletine M-7PAIL-E kg box 35

36 36 For recipes and inspiration #CALLEBAUT #CALLEBAUT