Why chefs use Callebaut®

Your customers deserve only the very best and only Callebaut offers the consistency you can trust to deliver time and again. Watch our video below to find out if chefs agree.

Want to know more about the expertise behind Callebauts’ Finest Belgian Chocolate? Discover the Callebaut story with our video below:

Discover the Finest Belgian Chocolate range
Watch how chefs bring the trends to life with Callebaut

Helen Vass, Head Pastry Chef at Number 16 restaurant in Glasgow, shares why she believes it’s so important to offer special occasion desserts on menus, and how she ‘makes it special’ for diners using Callebaut chocolate as a key ingredient.

Lee Gaskins, Head Chef at The Terrace Restaurant, Highgate House, discusses the importance of including chocolate on dessert menus.

Lee Gaskins, Head Chef at The Terrace Restaurant, Highgate House, discusses the importance of Afternoon Tea.

Loren Coote, Head Pastry Chef at Sandbanks Hotel, discusses why it’s important to go beyond dessert and introduce sweet treats throughout the day, plus explains how a sharing platter helps her with this.