Milk 26% cacao, 20% Hazelnuts, blend

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This Belgian Gianduja is made in the Italian tradition! Callebaut GIA starts with their signature mild Belgian milk chocolate (26% cocoa), then blends it with freshly roasted Hazelnuts (20%) ground to a flour-like consistency. The result is a wonderful synergy between the chocolate and nuts, with smooth silky texture. Formula: Belgian GIA-145. 5Kg / 11 lbs. Learn More

28% cacao, blend. 3-Drop fluidity.

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Callebaut Three Drop White Chocolate Block. Chocosphere now offers White Callebaut chocolate, made with real cocoa butter and no other fats, in the traditional bloc form! This general-purpose chocolate is excellent for all your recipes that call for white chocolate. Moderate-to-thin in viscosity, it can also be used for "medium" shell moulding and dipping. Net Weight 5KG / 11 LB Learn More

34.1% cacao, blend. 3-Drop fluidity.
Special Order Only
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The Callebaut 845NV Milk Chocolate bloc, 34.1% cacao, is distinctive with intense flavor, notes of caramel, and a full milky taste. This general-purpose chocolate is excellent for all your recipes that call for milk chocolate. Moderate-to-thin in viscosity (3-drop), it can be used for "medium" shell molding and dipping and many other applications. 5Kg / 11 lb bloc. Learn More

33.6% cacao, blend. 3-Drop fluidity.

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The Callebaut 823NV Milk Chocolate bloc, 33.6% cacao, has a well rounded milk chocolate flavor. This general-purpose chocolate is excellent for all your recipes that call for milk chocolate. Moderate-to-thin in viscosity (3-drop), it can be used for "medium" shell molding and dipping and many other applications. 5Kg / 11 lb bloc. Learn More

Dark 54% cacao, blend. 3-Drop fluidity.

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Callebaut 835NV Semisweet Bloc. A flavorful Callebaut chocolate in the traditional bloc form! This chocolate is excellent for all your recipes that call for a semi-sweet chocolate with intense cocoa flavor. We think this chocolate has a flavor approaching a mild bittersweet. This chocolate is a little more fluid than the 811NV semisweet bloc we used to offer, and the formula has a refined flavor with a little more cocoa than our semi-sweet Callets shown at right. Can be used as a general purpose chocolate, and can be used for "thin" shell moulding and dipping. 54% coca content. 5Kg / 11 lbs. Learn More

Dark 52% cacao, blend. 2-Drop fluidity.

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This 52% Cocoa Callebaut chocolate in bloc form is a general-purpose chocolate that is excellent for all your recipes that call for semi-sweet chocolate with intense cocoa flavor. We think this chocolate has flavor approaching a mild bittersweet. Moderate in viscosity, a wonderful chocolate for your favorite recipe. Also, it can be used for "medium" (rather than "thin") shell moulding and dipping. Formula: Belgian C811NV. 5Kg / 11 lb Bloc Learn More

Dark 60% cacao, blend. 1-Drop fluidity.

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Callebaut L6040 Thick Bittersweet Bloc. Try a 5 Kg / 11 lb 60% cocoa cooking/baking chocolate bloc used by professional chefs all over the world! This thick-formula chocolate is excellent for baking, including cakes and brownies as well as flourless items. Though not suitable for dipping, moulding, or enrobing, this chocolate is great for fillings, ganaches, mousses, and decorations as well. We've also heard that it tastes great right off the bloc! Formula: Belgian L-60-40NV. Learn More

Dark 71% cacao, blend. 3-Drop fluidity.

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Callebaut 7030 Extra Bittersweet Block. Try a 5 Kg / 11 lb 71% cocoa cooking/baking chocolate bloc used by professional chefs all over the world! This chocolate has a more fluid formula, and is a good general-purpose chocolate for baking, fillings, ganaches, mousses, and decorations. It is also excellent for dipping, thin-shell moulding, or enrobing. We've also heard that it tastes great right off the bloc! Formula: Belgian 70-30-38NV. Learn More