Callebaut Chocolate Canada — Wholesale Callets, Couverture & Cocoa
Belgian Callebaut 811 dark, 823 milk and W2 white callets, Ruby, Gold, Crispearls™, cocoa powder and decorations — in 2.5 kg bags, 10 kg boxes and full cases.
Shipped from Toronto to every Canadian postal code.
Shop Callebaut CalletsWhich Callebaut should I use?Which Callebaut chocolate should I use?
Callebaut codes describe the recipe and cocoa content. “Callets” are the small drops that melt evenly without chopping; “NV” and “CAU” are the packaging formats (10 kg box and 2.5 kg bag).
| Recipe | Type & cocoa | Fluidity | Best for |
|---|---|---|---|
| 811 | Dark (semi-sweet), 54.5% cocoa | ●●●○○ medium | The all-rounder: ganache, mousse, moulding, enrobing, baking. Callebaut’s best-selling dark chocolate. |
| 70-30-38 | Dark, 70.5% cocoa | ●●●○○ medium | Intense dark ganache, mousse and sauces; bitter-sweet desserts. |
| 823 | Milk, 33.6% cocoa | ●●●○○ medium | Milk ganache, bonbons, moulding, Dubai-style chocolate bars, pralines. |
| W2 | White, 28% cocoa | ●●●○○ medium | White ganache, mousses, colouring, cookies, coating and moulding. |
| Ruby RB1 | Ruby, 47.3% cocoa | ●●●○○ medium | Pink, fruity chocolate for bonbons, Valentine’s, drinks and decorations. |
| Gold | Caramel white, 30.4% cocoa | ●●●○○ medium | Caramel-flavoured ganache, mousse, blondies and coating. |
| Chips (1000 / 4000 / 10000 ct) | Bake-stable drops | holds shape | Cookies, muffins and scones — the number is drops per kg (higher = smaller chip). |
Callebaut dark chocolate callets — 811, 70-30-38 & blocks
Wholesale Callebaut 811 dark chocolate callets and 70% dark couverture for ganache, mousse, enrobing and baking — 2.5 kg bags, 10 kg boxes and 5 kg blocks.
Callebaut milk chocolate — 823 callets & blocks
Callebaut 823 milk chocolate callets (33.6%) for bonbons, milk ganache and Dubai chocolate bars, plus fountain callets and 5 kg blocks.
Callebaut white chocolate — W2 callets & blocks
Callebaut W2 white chocolate callets and blocks — the professional white chocolate for ganache, mousse, colouring and cookies.
Ruby, Gold & Crispearls™
Callebaut Ruby RB1 pink chocolate, Gold caramel chocolate and Crispearls™ crunchy chocolate pearls for decorating and inclusions.
Bulk Callebaut chocolate chips
Bake-stable Callebaut chocolate chips and chunks in 10–23 kg boxes — the bulk chocolate chips production bakeries use for cookies, muffins and scones.
Callebaut cocoa powder, nibs & nut pastes
Callebaut Extra Brute cocoa powder (22–24%, alkalized), cocoa nibs, 100% hazelnut paste, pistachio paste and caramel filling.
Callebaut chocolate shells, cups & decorations
Ready-to-fill truffle shells, chocolate cups, vermicelli, blossoms, shavings and chocolate decorations for pastry shops and caterers.
Why bakeries buy Callebaut from Beta Shop
- Callebaut 811, 823 and W2 in 2.5 kg bags and 10 kg boxes — the sizes professional kitchens actually use.
- Wholesale price per kilo, with case pricing on 8 × 2.5 kg and 2 × 10 kg.
- Shelf-stable, shipped from Toronto; free GTA delivery over $500.
- One order for chocolate, pistachio paste, flour, packaging and café supplies.
Popular with
- Bakeries and pastry shops — ganache, mousse, cookies, croissants
- Chocolatiers — bonbons, moulded bars, Dubai-style pistachio chocolate
- Cafés and gelato shops — hot chocolate, drizzles, Crispearls toppings
- Caterers and home bakers who want true Belgian couverture
Learn more before you order
Callebaut chocolate FAQ
Where can I buy Callebaut chocolate in Canada?
Beta Shop sells Callebaut chocolate online and ships from Toronto to every Canadian postal code. We carry callets, blocks, chips, cocoa powder, Ruby, Gold, Crispearls and decorations in bakery and case sizes.
What is the difference between Callebaut 811, 823 and W2?
811 is Callebaut’s 54.5% dark (semi-sweet) chocolate, 823 is its 33.6% milk chocolate and W2 is its 28% white chocolate. All three have medium fluidity and work for ganache, mousse, moulding, enrobing and baking.
What are Callebaut callets?
Callets are Callebaut’s small chocolate drops. They melt quickly and evenly and are easy to weigh, so there is no need to chop blocks. Callets are sold in 2.5 kg bags and 10 kg boxes.
Is Callebaut chocolate good for melting and tempering?
Yes. Callebaut couverture callets are made for melting and tempering. Melt to 45–50 °C, cool to 27–28 °C and work at 31–32 °C for dark chocolate (29–30 °C for milk and 28–29 °C for white).
Do you sell Callebaut chocolate in bulk?
Yes. You can buy single 2.5 kg bags, 10 kg boxes, 5 kg blocks and full cases (for example 8 × 2.5 kg or 2 × 10 kg), and bulk chocolate chips in 10–23 kg boxes.
Which Callebaut chocolate is best for Dubai chocolate bars?
Most chocolatiers use Callebaut 823 milk or 811 dark callets for the shell, filled with pistachio paste or pistachio cream mixed with toasted kataifi. Callebaut pistachio paste is available in our pistachio range.
Ordering Callebaut every week?
Open a wholesale account for volume pricing and repeat-order support.