Discover the unique creamy filling with the iconic taste of Callebaut® Gold Caramel Chocolate! Indulge in its full aroma with rich notes of caramel, butter, and cream, highlighted with a pinch of salt!
Rich Caramel Chocolate Flavor
The Callebaut Crema Gold contains 8% chocolate and offers the typical intense yet beautifully rounded caramel chocolate flavor.
Versatile Application
Apply this filling to any pastry, tart, or croissant immediately after baking, or mix it into your own fillings to enhance their aroma.
Creamy Texture and Quality Ingredients
Callebaut creams are the creamy version of the most popular Callebaut chocolates.
- Exceptional taste - rich in chocolate - Creamy at room temperature - Ready to use and ready to enchant you - Made only with natural ingredients
Easy to Use
The cream remains creamy at room temperature. Its stable texture allows for easy application and filling – time and time again.
Always stays creamy within your finished products.
Ready for immediate use and ready to enchant you!
The cream can be used directly as a pastry filling at room temperature - straight from the container.
Usage Tips
1. Simply fill your piping bag with the cream and add a unique flavor to your desserts.
2. The creams can also be mixed with different ingredients: from waffle flakes to crushed biscuits or chocolate shavings. The unique composition of the cream keeps them perfectly crunchy.
3. The creams can also be used to flavor your homemade pastry creams. Their use contributes to a rich, creamy texture with a famous chocolate taste.
Natural Ingredients
Callebaut creams are made only from pure and quality materials!
Made from sunflower oil and olive oil
Free from artificial additives, colors, or flavors
Rich in chocolate
Instructions for use: Store in a dry room. Ideally at temperatures of 15 - 20 °C.
Do not store in the refrigerator or freezer.
Always use clean and dry spoons or spatulas for removal.
We recommend not heating the cream. If the oil separates during storage, you can restore the original texture by mixing well.
Low temperatures can cause fat to crystallize, so lumps could form.
In this case, a slight heating with simultaneous stirring can restore the desired texture.
