Callebaut’s chocolates are not only the result of a great tradition, but also the fruit of nature’s best. In each of our chocolates you can taste the finest grades of cocoa beans, a select choice of ingredients and 100% pure cocoa butter. Today, Callebaut takes its chocolates even a step beyond…Leaf through online brochure Download PDF [618 KB]
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Sao Thomé 70% cocoa
While searching for a route to India in the early 1470s,
Portuguese explorers discovered an uninhabited island off the West
coast of Africa, in the Gulf of Guinea, and named it Sao Thomé.
This island offers extremely varied surroundings and climate
conditions. From the rough, mountainous and basaltic surfaces in
the West to mangroves harbouring unique bird species. A few miles
further, there is even an ancient volcanic crater lake, covered
with a surface of dense vegetation that you can actually walk on.
The cocoa trail leads us East, to the tropical rain forest. There
in particular, the soil is ideal for one of Africa’s most powerful
Dark chocolate with a huge concentration of cocoa. The aroma is slightly spicy, with roast touches and impressions of cappuccino. The taste is at first pleasantly mild-bitter, full and fruity with impressions of candied black fruit. Then come floral and coffee bean impressions. Fine touches of oak emerge in the final.
History and origin of Sao Thomé cocoa
Sao Thomé has a long tradition in African cocoa. It’s even referred to as Chocolate Island. Cocoa was introduced in 1822 from Brazil, first to the small island of Principé, later to Sao Thomé where it quickly replaced coffee plantations. The island produces a very dark and intense cocoa with surprising aromatic notes. The limited yield of around 3,000 tonnes per year makes this variety very sought after and exclusive. Sao Thomé cocoa still retains the original qualities of Brazilian cocoa but is less sharp. The presence of Forastero genes yields very big, reddish beans that are fermented very evenly to produce a very fine cocoa.