Products

A rich and noble ganache with 60% white chocolate.
Callebaut®’s Creme a la Carte base is a white chocolate ganache composed of 60% pre-tempered white chocolate, 22% cream and a dash of alcohol. It has a rich, creamy and smooth taste, and a very pleasant mouthfeel.
This ganache is open to your personal signature: adding crunchy textures such as nut bresilienne, ground coffee, roasted seeds, nougatine, etc.
After softening, this ganache has the right texture to be piped into moulded confectionery – such as pralines or chocolate bars and chocolate cups – no tempering needed (only slight heating, not higher than 35°C). Furthermore, Creme a la Carte has a unique technical stability and can be kept for long when sealed in pralines.

Your ready-to-use white chocolate ganache.
Callebaut’s Creme a la Carte Marc de Champagne is a white chocolate ganache composed of 60% pre-tempered white chocolate, 22% cream and a dash of fine Marc de Champagne liqueur. It has a rich, creamy and smooth taste, and a very pleasant mouthfeel.
This ganache is open to your personal signature: adding crunchy textures such as nut bresilienne, ground coffee, roasted seeds, nougatine, etc. After softening, this ganache has the right texture to be piped into moulded confectionery – such as bonbons, chocolate bars and chocolate cups – no tempering needed (only slight heating, not higher than 35°C) .
Furthermore Creme a la Carte Marc de Champagne has a unique technical stability and can be kept for long when sealed in pralines.

Ready for your flavours and textures.
Tintoretto Milk is your ready-to-go chocolate filling that can be customised with the flavour of the day. It has a light milk chocolate colour and taste that melts in the mouth immediately, and has a smooth, creamy mouthfeel.
Mixing it with textures such as ground coffee, cocoa nibs, pailleté feuilletine, bresilienne or freeze-dried fruits turns your Tintoretto filling into an exciting praline centre that enhances the taste sensation. Crunchy textures remain fresh and crispy for long when mixed into Tintoretto thanks to its unique recipe and composition. Chocolates or chocolate bars filled with Tintoretto have a long shelf life. 
Tintoretto Milk has a semi-soft texture that can easily be cut into small centres for dipping or enrobing. By mixing, softening and aerating it in the cutter, you'll create a light filling that can be piped into moulded chocolate shells or chocolate bars.
Also explore the ready-flavoured Tintoretto fillings.

Ready for your flavours and textures.
Tintoretto White is a wonderful base to create your customised fillings with long shelf life. It has a creamy white colour, pleasantly sweet taste and incredibly smooth mouthfeel that immediately melts in the mouth.
Mixing it with textures like ground coffee, cocoa nibs, pailleté feuilletine, bresilienne or freeze-dried fruits turns your Tintoretto filling into an exciting praline centre that enhances the taste sensation. Crunchy textures remain fresh and crispy for long when mixed into Tintoretto thanks to its unique recipe and composition. Chocolates or tablets filled with Tintoretto have a long shelf life. 
Tintoretto White has a semi-soft texture that can easily be cut into small centres for dipping or enrobing. By mixing, softening and aerating it in the cutter, you'll create a light filling that can be piped into moulded chocolate shells or chocolate bars.
Also explore the ready-flavoured Tintoretto fillings.

The genuine caramel with butter toffee flavour.
Caramel Fill is a ready-to-use genuine caramel. With its deep golden colour, butter toffee taste and semi-fluid texture, it pairs extremely well with darker or more intense chocolates and is a great confectionery filling.
Just soften it before use by mixing it or slightly heating it (to max. 25-30°C) and fill a piping bag with the caramel. Then pipe it into the chocolate shells or cups of your choice. You can also enrich it with crispy or crunchy textures such as bresilienne or cocoa nibs. Caramel Fill is also perfect for flavouring ice creams, pastry crèmes, mousses, etc. Our chefs recommend to always soften or slightly heat it before mixing Caramel Fill into your preparations. 

Ready for your flavours and textures.
Tintoretto Coconut is your ready-to-use filling with a tropical coconut taste that's open to your personal signature. It will entice your customers with its creamy white colour and incredibly smooth mouthfeel that immediately melts in the mouth.
Tintoretto Coconut makes for a wonderful base to create your customised fillings with long shelf life. Mixing it with textures like ground coffee, cocoa nibs, pailleté feuilletine, bresilienne or freeze-dried fruits turns your Tintoretto filling into an exciting praline centre that enhances the taste sensation. Crunchy textures remain fresh and crispy for long when mixed into Tintoretto thanks to its unique recipe and composition. Chocolates or chocolate bars filled with Tintoretto have a long shelf life. 
Tintoretto Coconut has a semi-soft texture that can easily be cut into small centres for dipping or enrobing. By mixing, softening and aerating it in the cutter, you'll create a light filling that can be piped into moulded chocolate shells.
Also explore our non-flavoured Tintoretto fillings.

Ready for your flavours and textures.
Tintoretto Coffee is your ready-to-use filling base with delightful mocha taste that is open to your personal signature. It will entice your customers with its warm brown colour and incredibly smooth mouthfeel that immediately melts in the mouth.
Tintoretto Coffee makes for a wonderful base to create your customised fillings with long shelf life. It's easy to texturize: simply mix with textures such as ground coffee, cocoa nibs, pailleté feuilletine, brésilienne or freeze dried fruits. Crunchy textures remain fresh and crispy for long when mixed into Tintoretto thanks to its unique recipe and composition. Chocolates or tablets filled with Tintoretto have a long shelf life. 
Tintoretto Coffee has a semi-soft texture that can easily be cut into small centres for dipping or enrobing. By mixing, softening and aerating it in the cutter, you'll create a light filling that can be piped into moulded chocolate shells.
Also explore our non-flavoured Tintoretto fillings.