Shop products from around the world. Save 10% when you buy 3 of a kind with Threebie. Save up to 25% when you buy the case with Shop the Chef Size.
. 
Meats
Pasta & Grains
Chocolates & Desserts
Beverages
Cheese & Dairy
Oil & Vinegar
Baking & Pastry
Seafood
Fruits & Veggies
Spices & Condiments
Disposables
Pantry
Truffles & Mushrooms
Everyday Items
Holiday Gifts & Treats
Argentina
Italy
Spain
Texas
France
Brazil
Peru
Mexico
Middle East
Asia
USA
Other Origins
Shop products from around the world.
SAVE 10% when you buy 3 of a kind with 
SAVE up to 25% when you buy the case with 
PROD
SKU: GG-2633
Product Description
From Belgium
Callebaut Crispearls Covered with Salted Caramel are cereals that have been coated with a combination of Callebaut’s milk chocolate and a pinch of pure caramel. Callebaut Crispearls Covered with Salted Caramel can be eaten on their own as a snack or used to give pastries and desserts an exciting finish.
Producer Spotlight
Callebaut began in the small Belgium town of Wieze in 1911 when, after months of secretly working on his first chocolate recipe, Octaaf Callebaut created Callebaut’s Finest Belgian Chocolate. News of his creation spread quickly, and soon his chocolate became a staple in small shops of nearby villages. In the following years, Octaaf continued refining and perfecting his chocolate recipes, creating the Callebaut family’s first couvertures to combat the difficulty of finding ingredients during wartime during the 1920s. Octaaf Callebaut and his family have passed on their chocolate knowledge from one generation to the next, making use of all senses to master the art of chocolate making. The Callebaut family is so passionate about chocolate, the company opened its first chocolate school, the Callebaut College, in 1988. With this school, and a merger with the French Cacao Barry in 1996, Callebaut has continued to share their Finest Belgian Chocolate and inspire chefs and chocolatiers the world over.
Nutritional Facts
Callebaut began in the small Belgium town of Wieze in 1911 when, after months of secretly working on his first chocolate recipe, Octaaf Callebaut created Callebaut’s Finest Belgian Chocolate. News of his creation spread quickly, and soon his chocolate became a staple in small shops of nearby villages. In the following years, Octaaf continued refining and perfecting his chocolate recipes, creating the Callebaut family’s first couvertures to combat the difficulty of finding ingredients during wartime during the 1920s. Octaaf Callebaut and his family have passed on their chocolate knowledge from one generation to the next, making use of all senses to master the art of chocolate making. The Callebaut family is so passionate about chocolate, the company opened its first chocolate school, the Callebaut College, in 1988. With this school, and a merger with the French Cacao Barry in 1996, Callebaut has continued to share their Finest Belgian Chocolate and inspire chefs and chocolatiers the world over.
{{review.review}}
.
