Chocolate Man - Lake Forest Park, WA

It contains about 3% less cocoa butter and milk fat than the Callebaut w2 which makes it less fluid. It has a balanced creamy and milky taste topped off with pleasant vanilla notes. The European style of long conching gives this a very smooth mouthfeel. Ideal for molding medium and bigger size hollow figures. Also perfect for creating white chocolate ganaches and fillings.

One of Callebaut's original recipes, w2 has a pronounced milky, creamy taste with caramel and vanilla notes in perfect balance. Served with its medium viscosity, this is great all-round chocolate: use in chocolate bars or hollow figures. It can also be used to flavor mousses, cremes, sauces, etc.

A compound coating that doesn't require tempering. It can be used in all kinds of baking and chocolate applications: enrobing, drizzling, dipping, etc.

A pure cocoa butter-white color with a creamy flavor and smooth buttery texture.

A not-too-sweet, buttery white chocolate with a thinner consistency.

White chocolate delicately sugared, Ivoire reveals aromas of warm milk enhanced by delicate vanilla notes.

This very fluid and less sweet white chocolate have a smooth texture and an intense whole milk taste.

The delightful flavor of milky caramel, with a slightly sweet taste, creamy texture, and salty notes. Completely crave-able!

This ghana origin milk couverture chocolate reveals great red fruit and chestnut savors enveloped in powerful cocoa and biscuits notes.

Fruity. Hints of caramel and green tea.

Callebaut's iconic milk chocolate: deep, warm color, prominent roasted cocoa flavors, and smooth caramel notes. The core of the chocolate is the signature wieze cocoa blend: a well-kept secret mix of mainly West African top grade cocoa beans. Standard fluidity. Good for molding, enrobing, and flavoring of mousses, ganaches, sauces, etc.

Guittard A'Peels is a compound chocolate coating and doesn't require tempering.

A medium viscosity, light-colored chocolate with a pleasant creamy caramel flavor note.

A low viscosity, light-colored chocolate with pleasant caramel notes. Formulated for molding or other situations requiring a thin coat.

Creamy milk chocolate with pronounced cocoa notes in perfect harmony with its vanilla and malt finish.

Very smooth, milky, and deeply rich chocolate. Bold milk chocolate flavor up front, accented with subtle caramel notes, a lingering hint of cinnamon, fresh dairy flavor, and a mildly spicy finish.

Served with a medium color, the highland is the darkest of the Guittard milk chocolates. It has a milky and full-strength chocolate flavor, yet a mellow finish.

Smooth, light, understated, elegant - an international favorite.

A milk couverture with strong notes of cocoa and a distinctive Swiss creaminess. Popular for its velvety texture and its warm red-brown color.

Sweet, buttery aroma with a rich, dark, creamy flavor; much like the Madagascan bourbon vanilla beans used to flavor this amazing couverture.

Guittard A'peels is a compound chocolate coating and doesn't require tempering.

Rich, robust flavor and a distinct vanilla character.

This fair trade certified semisweet chocolate has the classic deep, fudgy chocolate flavor with a hint of vanilla.

A robust chocolate flavor with a vanilla character. All-natural process chocolate, medium-dark color.

Complex chocolate with peaks of tart fruit and cherry top notes. Floral aromatics lead to an astringent lingering sensation with chocolatey endnotes.

Fairtrade certified. Rich, smooth chocolate flavor with hints of vanilla throughout. Very slight fruity and spicy notes lingering with a fragrant cocoa finish.

Warm, fragrant chocolate flavor with a slightly spicy note upfront, leading into ripe cherry and complex raisin flavors. Fairtrade certified.

Same taste profile as regular solitaire, but designed as a bar of thinner chocolate to work better for molding.

Fairtrade and organic semisweet chocolate couverture.

An all-around dark couverture, 811NV has become a true favorite among professionals because of its balanced taste, color, and texture.

A base of deep chocolate gives way to fresh berries and spice with lingering accents of jasmine. Perfect for baking, enrobing, and other confectionery applications.

Popular semisweet chocolate with a mild, well rounded, light dutched-chocolate flavor; medium dark in color.

Through controlled fermentation, extra-bitter Guayaquil captures the purest cocoa flavors from nature to deliver an intense cocoa taste with rich toasted notes.

Exclusively sourced from the madirofolo plantation of northern Madagascar, the surrounding tamarind trees give this chocolate it's signature fruity flavor. Delivers a balance of sourwood, citrus, and liquorice.

A subtle blend of criollo and forastero beans, Mexique delivers a bittersweet, tangy taste with an initial sourness. Its characterful cocoa content releases complex notes of cinnamon, liquorice, hazelnut, coffee, and gingerbread.

A unique blend of criollo and forastero beans, Tanzanie typifies the exciting 'new' cocoas to come out of Africa. With its rich, acidulous taste and intense bitterness, it has a spicy, peppery aroma, with hints of citrus, and even a note of olive.

The bitter character of this chocolate comes from a careful blending of contrasting beans - highly-fragranced fine cocoa criollo and trinitario from caranero superior. Flavor notes of black olive mixed with a woody character.

Rich Peruvian couverture chocolate.

This Santo Domingo origin bittersweet couverture chocolate has a strong cocoa character marked by an appealing bitterness. It has olive notes, floral spices, and fruity wine flavor.

Rich and opulent with flavor peaks of red and yellow fruit.

Rich in cocoa flavor, yet mild enough to pair with more subtle ingredients. The richness of the cocoa butter makes for a smooth, creamy mouthfeel, melting behavior, and has perfect fluidity for thin enrobing or fine molding of small items.

Single-origin Venezuelan criollo chocolate. Floral, fruity, and spicy.

Single-origin. Very rich, full-flavored bittersweet chocolate with low viscosity, allowing it to flow very nicely. A beautiful general-purpose bittersweet chocolate.

Intense bittersweet chocolate with a long, warm finish and balanced sweetness.

A dark, dutched, bittersweet chocolate is available in ribbon form, which is much easier to measure.

Highest cacao mass of the Guittard Etienne collection. Dark, rich chocolate with a smooth, creamy mouthfeel. The chocolate flavor is full-bodied throughout with a clean, fresh finish.

Deep, rich chocolate flavor.

Bittersweet and elegant, guanaja develops extraordinary bitterness, revealing a whole aromatic range of warm notes.

Fresh and acidic notes of red fruits with a delicate finish of roasted nuts.

An intense, yet very balanced chocolate taste. The right amount of acidity and sweetness create balance and contrast. Great for molding, enrobing, ganaches, ice creams, sauces, and more.

Ecuadorian dark chocolate with notes of fruit, rum, whiskey, and tobacco.

100% cocoa mass, meaning no sugar. A strong, earthy flavor that intensifies the chocolate flavor and dampens sweetness in confections.

Guittard's callet version of baking chocolate. formed as callets rather than as a block for easy weighing and melting.

Sweetened with maltitol, this dark chocolate is surprisingly similar to regular dark chocolate. Sugar-free chocolate can be used exactly like regular chocolate.

Sweetened with maltitol, this milk chocolate is surprisingly similar to regular milk or semisweet chocolate. Sugar-free chocolate can be used exactly like regular chocolate.

Extremely dense dutched cocoa powder, low flavor. Used for adding dark colors.

Cocoa powder with a very pure and intense cocoa taste and a warm red mahogany color. Dutch-processed.

Reddish dutched cocoa powder.

It has a warm, red-brown color, a very pleasant solid chocolaty taste, and can easily be mixed into doughs and liquids.

100% natural undutched cocoa powder. Also referred to as Callebaut undutched cocoa powder.

8 oz. can. Premium collection Etienne chocolate is finely ground and added into fine-quality, old-fashioned, dutch-process cocoa powder to achieve intense chocolate flavor; a full-bodied, creamy texture; rich, red-brown, dark chocolate color; and comforting, homemade, pudding-like, baked chocolate aromas.

Light color but a full chocolate taste; medium-dutched, medium-fat cocoa powder 15-17% cocoa butter content.

Shiny pearls in a mix of dark and white Belgian chocolate.

Meet ruby rb1. born from the ruby cocoa bean, this gift of mother nature surprises with a unique color and taste experience that invites you to create exciting new pairings in confectionery, pastries, and desserts. This unique chocolate has creamy flavors of berry yogurt and sour cherry. It will surprise and delight!

Mini peanut butter cups to add to baked goods or just have as a treat.

Tasty peanut butter chips to use for baking.

A classic semisweet chip that delivers hints of vanilla in a smooth base.

10,000 count chips per pound.

Choice of 1" or 3/4" shells in dark chocolate, milk chocolate, or white chocolate. Price per sheet 63 pieces per sheet.

Cocoa butter is a pure, stable fat that is pressed out of roasted cacao beans. It is considered a vegetable fat and is vegan, despite using the word butter in its name. It has innumerable uses in confectionery and elsewhere.

This ghana origin milk couverture chocolate reveals great red fruit and chestnut savors enveloped in powerful cocoa and biscuits notes.

Exclusively sourced from the madirofolo plantation of northern Madagascar, the surrounding tamarind trees give this chocolate it's signature fruity flavor. Delivers a balance of sourwood, citrus, and liquorice.

A subtle blend of criollo and forastero beans, Mexique delivers a bittersweet, tangy taste with an initial sourness. Its characterful cocoa content releases complex notes of cinnamon, liquorice, hazelnut, coffee, and gingerbread.

Chopped and caramelized hazelnuts to use for inclusion and decoration.

A unique blend of criollo and forastero beans, Tanzanie typifies the exciting 'new' cocoas to come out of Africa. With its rich, acidulous taste and intense bitterness, it has a spicy, peppery aroma, with hints of citrus, and even a note of olive.

The bitter character of this chocolate comes from a careful blending of contrasting beans - highly-fragranced 'fine cocoa' criollo and trinitario from Caranero superior. Flavor notes of black olive mixed with a woody character.

Rich Peruvian couverture chocolate.

Jan-doo-yah: milk chocolate blended with hazelnut paste. 20% hazelnut, 38% sugar.

Coffee flavored dark chocolate pieces shaped like individual coffee beans. Made with real chocolate and real coffee; no coatings, no wax.

Tiny chocolate square bits made with real chocolate, no coatings, no wax.

This Santo Domingo origin bittersweet couverture chocolate has a strong cocoa character marked by an appealing bitterness. It has olive notes, floral spices, and fruity wine flavor.

100% cocoa mass, meaning no sugar. A strong, earthy flavor that intensifies the chocolate flavor and dampens sweetness in confections.

Smooth, light, understated, elegant - an international favorite.

Cocoa (or cacao) nibs are dried and fermented bits of cacao beans. The texture is similar to that of roasted coffee beans. They have a deep chocolate flavor which can be described as slightly bitter and nutty. Cacao nibs are an excellent source of antioxidants, fiber, iron, and magnesium. They can be used to add crunch to confections or eaten plain.

This very fluid and less sweet white chocolate have a smooth texture and an intense whole milk taste.

The delightful flavor of milky caramel, with a slightly sweet taste, creamy texture, and salty notes. Completely crave-able!

Callebaut caramel loaf is made with the finest butter and sugar and is widely known for its smooth toffee flavor.

1/2 lb.

1/4 lb.

Also known as sprinkles, jimmies, or decoratifs, these decorations add texture and fun to any confection.

8 oz. can. Premium collection Etienne chocolate is finely ground and added into fine-quality, old-fashioned, dutch process cocoa powder to achieve intense chocolate flavor; a full-bodied, creamy texture; rich, red-brown, dark chocolate color; and comforting, homemade, pudding-like, baked chocolate aromas.

Fragments of very thin cookie-like pastry for pralines, bonbons, and other confections.

Also known as sprinkles, jimmies, or vermicelli, these fun decorations are made with real chocolate; no coatings, no wax.

Potent, pure, food-safe natural, and essential oils.

Potent, pure, food-safe flavors.

Potent, pure, food-safe natural, and essential oils.

Smooth almond paste with 33% sugar.

1 whole bean is approximately 5g, 7" long. Madagascan Bourbon vanilla bean: sweet, buttery aroma. Rich, dark, creamy flavor. Tahitian vanilla bean: floral aroma with tones of ripe fruit. Rich cherry-chocolate flavor with hints of licorice and caramel.