Finest Selection
Experience the exceptional taste sensations offered by Callebaut’s Finest Selection. This new generation of chocolates promises an unequalled intensity in taste and a truly exciting variation of fine aromas. Especially for its Finest Selection, Callebaut has blended aromatic cocoa beans from different plantations and regions into unique chocolate recipes. Explore these chocolates and discover their refined character. Callebaut’s Finest Selection is a dream for each professional… and for the chocolate lover.
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Finest Selection
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| Description | Name | Ref. | Liquidity | Applications | % Cocoa solids | Packaging |
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Extremely dark, extra bitter chocolate based on African blend
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Kumabo | CHD-H8047KMBNV |
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80.1% | CalletsTM - 2.5 kg bag |
Dark chocolate made with fabulous cocoa harvests from West Africa: Tanzania, Ghana and Saõ Tomé. The first ‘nose’ impressions we get are overwhelmingly a high dose of powerful cocoa, woodland earth, spices, ginseng and angelica. This is succeeded in the mouth by a slightly mineral touch with a perfect balance between fruit and bitterness – even the slightly silty hint of sweet liquorice. Then come very ripe fruits of the forest and blue plums that dominate. The finish reveals a floral accent with a soft bitterness that remains to the end.
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Dark, extra-bitter chocolate based on African blend
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Satongo | CHD-L7243STGNV |
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72.2 % | CalletsTM - 2.5 kg |
Dark chocolate made with a blend of cocoa from Saõ Tomé, Tanzania and Ghana. They give this chocolate a fine and delicate start flavour that has a hint of hazelnuts, a touch of black truffle and of Russian leather. We can also pick up an aroma of lightly roasted coffee beans. The balanced bitterness in the first taste is followed by a lovely creaminess and above all a strong, fruity temperament in which red and blue berries play a main role. Juicy and very fruity in the finish.
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Dark, mildly bitter chocolate based on Latin American-Asian blend
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Fortina | CHD-Q6539FORNV |
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65.1% | CalletsTM - 2.5 kg |
Dark chocolate made with a blend of Arriba cocoa beans from Northern Ecuador and very light, red-coloured cocoa beans from Asia. The first aromas leave a pleasant bitterness that puts one in mind of roasted Arabica coffee beans, mocha and exotic wood. Cinnamon and a fuller generosity in the mouth emerge in the shape of gingerbread and we get a hint of speculoos with a strong suggestion of fruitiness from red fruits, deliciously ripe and crystallised. The finish leaves us with an idea of mocha and cappuccino.
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Soft, well-rounded taste with light hints of liquorice
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Amapucha | CHD-N7041AMANV |
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69.5% | CalletsTM - 2.5 kg |
Dark chocolate with the fire of the Caribbean – made with a blend of cocoa from the Dominican Republic, Mexico and Venezuela. In terms of aromas as well as the first taste impressions we note a pleasant bitterness: walnuts, cappuccino, roasted Arabica coffee beans. This chocolate is very round and generous in the mouth, with an impression of ripe red fruits; crystallised cherries in particular. The beautiful, structural bitter component continues to set the underlying tone of the flavour. In the finish: an impression of malt whisky.
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Firm cocoa body, balanced taste and powerful flavours of exotic flowers
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Otovalo | CHD-O6540OTONV |
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65 % | CalletsTM - 2.5 kg |
Dark chocolate made with a blend of cocoa beans from the Ivory Coast, Saõ Tomé and Ecuador. South American and African cocoa beans. At first woody hints dominate with oak and Lebanese cedar alongside chicory and ginseng. Very concentrated, full first taste, but red fruit coulis and morello cherries gradually emerge, crystallised in terms of temperament and we even note a hint of exotic fruits. Refined smoky aroma at the finish along with impressions of earth and hazelnuts.
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Shelf life: 24 months after production date | ||||||
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