Choose Your Chocolate Journey

Yes, most of the Callebaut Belgian couverture chocolate is gluten-free. However, our production environment handles ingredients that contain gluten, and some finished items may include other ingredients that are not gluten-free. If you have coeliac disease or a gluten intolerance, please check the product label or ask our friendly team before ordering.

Some or the Callebaut range are halal. As with all our dietary information, some finished chocolates may use additional ingredients that affect their halal status, so please check the product label or ask our team if you are unsure.

Our production environment handles a wide range of allergens, so our chocolates may contain or have come into contact with soya, milk, gluten, wheat, egg, sesame, lupin, honey (pollen), gelatine, alcohol, sulphites and tree nuts, including peanut, pistachio, macadamia, almond, hazelnut, cashew and walnut. Most of our chocolate contains soya lecithin and many varieties contain milk. If in doubt, please check with us before ordering. We would hate to disappoint.

In Australia, Temperature & Humidity are the most important factors in chocolate storage, and getting it right keeps chocolate bars and chocolate truffles tasting as they should.

For that reason, chocolate thrives in a cool, stable environment, optimal ideally between 60–65°F (15–18°C) with an acceptable 55-70°F (13-21°C). This range preserves flavour and keeps solid chocolate from softening, melting, or developing the ‘unphotogenic bloom’. With optimal Relative Humidity 45-60% (chocolate type dependant).

To keep your chocolate at its best, focus on three essentials:

• Keep chocolate away from direct sunlight and humidity: Light accelerates oxidation, which dulls flavour and can cause rancidity over time. Humidity works differently but just as destructively, inviting sugar bloom and that grainy white coating that ruins chocolate’s smooth finish.
• Avoid frequent temperature changes: Moving chocolate from cold to warm creates condensation on its surface. That moisture seeps into the chocolate, disrupting the delicate balance that makes it smooth and satisfying.
• Store chocolate in an airtight container: This simple step protects against moisture and prevents chocolate from absorbing odours from nearby foods like garlic, coffee or spices.

Mastering how to store chocolate comes down to stability. A cool, dark, dry location with steady conditions preserves every nuance of chocolate, keeping it as pristine as the day it was made.

Yes, in hot weather you can refrigerate or freeze chocolate if you follow a few simple steps. Wrap it tightly to protect against odours and condensation, then seal it in an airtight container before refrigerating. This keeps chocolates edible for three to six months. For six to twelve months of storage, refrigerate for a full 24 hours first, then move the container to the freezer to avoid temperature shock. To thaw, reverse the steps: freezer to fridge for 24 hours, then out of the fridge to reach room temperature before unwrapping. Always eat chocolate at room temperature, especially truffles.