For already 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgian. Callebaut is still one of the rare chocolate makers to select, roast and grind cacao beans it-self into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Only the best, rarest and most exclusive varieties of cocoa bean are selected. They are roasted in their entire shell to protect the most delicate aromas and yield a more intense, more complex and deeper cocoa flavour.
Furthermore, Callebaut grinds all the ingredients extremely fine – much finer than most other chocolate makers. The in-gredients are then conched with the same precision and patience until the texture, aroma, taste and flavours blend into perfection. Adding pure cocoa butter and a dash of natural vanilla rounds off the taste and texture of the chocolate. It’s at this moment that all ingredients become one and melt together on the tongue. It’s at this precious moment that the chocolate merits its stamp of quality and authenticity as "Callebaut Finest Belgian".
From cocoa bean to chocolate: Callebaut’s Finest Belgian Chocolates are produced with 100% Belgian craftsmanship.
Callebaut chocolate is chosen by confectioners, pastry chefs and chocolatiers all over the world.