Callebaut Belgian Chocolate
Callebaut has made chocolate for over 100 years, maintaining quality and taste throughout serving generations of chocolatiers. Starting with a whole-bean roasting process that brings out flavour and aroma of each chocolate variety, the line culminates in a range of products that enhance and finish off the desserts of both home, professional bakers and chocolate fountaineers! Callebaut chocolate suppliers recognise the quality of the brand and pass the exceptional taste along to customers.
WHO IS CALLEBAUT?
Octaaf Callebaut began making blocks of chocolate in 1911, but as the company grew, it later switched focus to producing workable couverture chocolate for food industry professionals. Throughout the brand’s existence, it has always boasted incomparable flavour and a passion for community and forward progress.
The original Chocolaterie Callebaut began with Octaaf Callebaut’s vision, and several of his original chocolate recipes still churn out flavourful products today. Although its modest roots in Wieze, Belgium earned the company its start, it later merged with the French Cacao Barry, creating the parent company Barry Callebaut.
Today, Barry Callebaut is one of the world’s top cocoa producers. Its lengthy list of acquisitions includes cocoa and chocolate factories all over the world, plus chocolate makers and vendors in multiple countries. This global focus means that consumers everywhere can access, work with, and enjoy Callebaut products.
A favourite of chocolatiers, pastry chefs, bakeries, and caterers around the world, Callebaut Belgian chocolate became a primary producer of couverture chocolate in 1925 to serve professionals who struggled to work with large-block style chocolate in their commercial kitchens.
Modern considerations for the forward-thinking brand include sustainability and fair-trade practices, evident in their product lines which come from cocoa sources all over the world. Cocoa cultivation and community programs maintain a collective focus on the future of suppliers and the sustainability of chocolate.
A GLOBAL CHOCOLATE COMMUNITY
Callebaut’s Ambassador Club not only supports the rollout of new products and innovative packaging methods, but also encourages recipe creation and sharing through professional events. Numerous awards for its advances in cooking and baking with chocolate make Callebaut a leader in the chocolate industry.
Also, back in 1988, Callebaut opened its first chocolate school, Callebaut College, to expand the public’s knowledge and enjoyment of chocolate in all its forms. Helping chocolatiers improve their skills, hone delicious recipes, and share their knowledge with others were the motivating force behind the college.
The brand now hosts chocolate creation courses across the globe under the Callebaut Chocolate Academy, which opened in 2011. These courses highlight a range of chocolate-specific topics such as discovering chocolate, making chocolate snacks, and even designing showpieces and figurines. Expanding its Academy worldwide lets Callebaut reach more professionals and chocolate enthusiasts than ever before.
THE COCOA HORIZONS FOUNDATION
Cocoa Horizons is Barry Callebaut Group’s sustainable cocoa cultivation program that aims to achieve productivity and community progress in Côte d’Ivoire, Ghana and Tanzania. Key goals of the program include increasing education, protecting children, empowering women, and promoting the health of rural communities. Paying fair prices to farmers and offering training programs to hone their cocoa production techniques increases production and safeguards the quality of the cocoa. It also allows farmers to succeed in improving not only their own lives but also their communities.
WHAT PRODUCTS DOES CALLEBAUT MAKE?
Callebaut’s products range from recipe basics to toppings and glazes for your chocolate creations. They offer bulk supplies for professional chocolatiers and also small-scale options for home bakers and chocolate lovers.
Not all chocolate is equal, so when it comes to Callebaut’s selection, there is a chocolate for every occasion and industry. Three varieties of Finest Belgian Chocolate (dark, milk, and white chocolate) originate in West Africa’s cocoa farms. This sustainable production method supports West African farmers and creates a solid and intense chocolate flavour in each bar. Origin chocolate, with complex flavour pairings, comes from top cocoa crops and maintains fruity, floral, spicy, and woody flavours. Single origin chocolate comes in unique flavours from Ecuador, Brazil, Madagascar, and other exotic locations. Baking chocolate, chocolate for gelato, and fountain chocolate each serve a specific purpose in the kitchen, while chocolate for drinks and snacking chocolate let you enjoy Callebaut regardless of the occasion. Certified fair-trade varieties and chocolate without added sugar also cater to consumer subsets with exclusive sourcing and baking needs. Show more