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Callebaut Chocolate
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Buy Callebaut Chocolate Callets in Bulk (B2B & Foodservice)
Stock up on Callebaut Belgian chocolate trusted by pastry chefs, chocolatiers, bakeries, gelaterias, hotels and caterers. Sephra USA supplies the most popular callets and couvertures—perfect for molding, enrobing, baking, ganache, and chocolate fountains. Take advantage of our Callebaut salewhile stocks last and enjoy free delivery on US orders over $250.
Popular Callebaut Codes: 823, W2 & 70-30-38
- Callebaut Milk 823 – signature milk profile with balanced cocoa, caramel notes and reliable fluidity for all-round use.
- Callebaut White W2 – creamy, vanilla-forward white chocolate that sets with a clean snap and glossy finish.
- Callebaut Dark 70-30-38 – intense cocoa with higher cocoa-solids; great for bold ganache, enrobing and premium bars.
Whether you’re standardizing recipes across multiple sites or scaling seasonal production, our wholesale case sizes help maintain consistency and cost control. Looking for fountain use? Choose callets with suitable fluidity and consider thinning for service. If you are using a fountain we recommend Sephra Belgian, Premium or Melts Chocolate because it is suitable for fountain use without the addition of any further fats. Need technical guidance? Our team can help with melting/tempering, viscosity and application choice.
Applications & Tips
For enrobing and molding, temper to the manufacturer’s curve and work in a controlled environment for shine and snap. For baking, callets deliver consistent melt and flavor dispersion. For fountains, we recommend Sephra Fountain Chocolate to avoid having to add further cocoa butter or oils. Store sealed in a cool, dry space away from odors to prevent sugar or fat bloom.
Wholesale Perks
Unlock wholesale pricing, fast US shipping, and volume availability on core Callebaut SKUs. Don’t miss our Callebaut sale—while stocks last. Questions about 823 vs W2 vs 70-30-38, or case packing? See the FAQs below or contact us for product selection support.
Callebaut Chocolate FAQs
What’s the difference between Callebaut 823, W2, and 70-30-38?
823 is a balanced milk chocolate, W2 is a creamy white couverture, and 70-30-38 is an intense dark with higher cocoa solids. Choose based on flavor profile and application (e.g., bars, ganache, enrobing, fountains).
Are Callebaut callets suitable for chocolate fountains?
Yes—use fluid couvertures and pre-melt gently, however, it is likely you will need to add further fats such as cocoa butter or vegtable oil to thin the chocolate for optimal flow depending on the fountain model and ambient conditions. Itstead, we recommend using Sephra fountain ready chocolates.
Do you offer bulk/wholesale cases and fast US shipping?
Yes—Sephra USA supplies wholesale case sizes with fast US shipping. We also offer free delivery on qualifying orders over $250.
How should I store Callebaut chocolate to avoid bloom?
Keep sealed in a cool (but not refrigerated), dry environment away from odors. Follow tempering guidelines to minimize sugar/fat bloom.
Which Callebaut code is best for enrobing vs molding?
70-30-38 (dark) is popular for enrobing with bold flavor; 823 (milk) and W2 (white) are versatile for molding and bars. Always match viscosity/fluidity to your process.