Click on the images above to download exciting new recipes from Callebaut chocolate.

Chocolate masters competition 2018


Competition World Chocolate Masters 2018


From October 31 to November 2, the Salon du Chocolat Paris 2018 will host the World Final of the World Chocolate Masters. 20 finalists, each representing their country, will show their creative artisanship with chocolate to win the prestigious title of World Chocolate Master 2018.

During these three days, the salon will be transformed into a spectacular arena that will put new talent in the global spotlight. The event will be open to the public and livestreamed on this website, on facebook and YouTube for every chocolate-lover to join.



31 OCT – 2 NOV 2018
World Chocolate Masters channel on Youtube


Callebaut RB1 webAfter dark, milk and white, ruby is the most uncommon chocolate discovery in 80 years. This gift of mother nature surprises and bedazzles with a completely new chocolate taste and colour experience, born from the ruby cocoa bean – without adding any colourants or fruit flavourings.

Immerse yourself in its ruby colour. Lose yourself in its intense fruitiness and fresh, sour notes. Its unique taste and colour invite you to create unique pairings and explore new ideas for confectionery, pastries and desserts. And with its all-round fluidity, ruby RB1 is perfect for a wide range of applications ranging from confectionery moulding and enrobing to pastry mousses and much more. Let ruby RB1 be the spark to ignite fresh creativity.  Take a look at the video tutorials below with head of Belgium Chocolate Academy chef Ryan Stevenson as he demonstrates how to temper and work with the Belgian ruby chocolate RB1.

 mould with ruby  ruby basics  draguees with ruby