Single Origin Chocolate

With the Origin Collection, Callebaut® supports you in your daily quest for extraordinary flavour pairings. The Single Origin couvertures are each made with cocoa beans from one particular country or region. Each chocolate brings you an exciting taste sensation and aromatic character – reflecting the soil, the climate and the environment where the cocoa beans were grown. Just like wine, the taste of these couvertures can slightly alter with each harvest.

Single origin chocolate

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Description Name Ref. Liquidity Applications % Cocoa solids
% Milk solids
Packaging
Typical Latin-American character, fruity combined with coffee and rum notes.
Ecuador -
Dark
CHD-R731EQU
Liquidity 3
More info 70,4%
-
Callets™ - 2.5 kg bag
Rich tasting chocolate with flavour peaks of red and yellow fruits
Sao Thomé -
Dark
SAOTHOME
Liquidity 3
More info 70 %
-
Callets™ - 2.5 kg bag
Explicit yet rounded cocoa taste, notes of raspberries and bilberries
Madagascar -
Dark
CHD-Q67MAD
Liquidity 3
More info 67 %
-
Callets™ - 2.5 kg bag
Deeply intense cocoa taste. Fresh hints of tropical fruit.
Brazil -
Dark
CHD-Q68BRA
Liquidity 3
More info 66,8 %
-
Callets™ - 2.5 kg bag
Intense milk chocolate, hints of hazelnut and slightly fruity
Arriba -
Milk
CHM-Q415AR
Liquidity 3
More info 39 %
25.5 %
Callets™ - 2.5 kg bag
Fruity milk chocolate with hints of caramel and green tea
Java -
Milk
JAVA
Liquidity 3
More info 33,1 %
20.9 %
Callets™ - 2.5 kg bag

Shelf life: dark chocolate 24 months after production date/ milk chocolate 18 months after production date

Ecuador beans, variety Arriba Nacional

70,4% COCOA
Typical Latin-American character, fruity combined with coffee and rum notes.

Though Ecuador does not produce a large amount of cocoa, it does produce the world’s most renowned “fine flavor” beans – graded even best beans in the world.

Ghana beans, variety Amelonado (Forastero)

70% COCOA
Rich tasting chocolate with flavour peaks of red and yellow fruits

This small West-African island brings forth cocoa with a dark rich flavour and fresh notes of red and tropical yellow fruits.

Madagascar beans, mainly Forastero, with Criollo and Trinitario

67.4 % COCOA
Explicit yet rounded cocoa taste, notes of raspberries and bilberries.

Africa’s treasure chest of spices and fragrances, this island of the Baobab tree yields a bold cocoa with notes of tobacco, raspberries and bilberries.

Belgian Craftsmanship meets some of the best beans in the world
Amidst the 3000 square kilometers of forests and virgin Atlantic forests around Brazil’s Bahia coast, the Ouro Verde plantation is just one of the remarkable cocoa plantations that grow the cocoa beans for Callebaut’s newest Single Origin Brazil chocolate. There, biodiversity is richer than anywhere in the world. Local farmer communities ferment and dry their crops with great care, yielding exceptional beans, extremely rich in sugar and fresh citric acids - yielding expressive tropical fruit flavours. Some rare forastero grown and harvested in the Northwest Amazonian intensify the cocoa taste and enrich it even more with stunning freshness. Single Origin Brazil is an open invitation to every chef, to explore new flavour combinations and original pairings.

Made from Trinitario & Amazonian Forastera cocoa

66.8 % COCOA
Deeply intense cocoa taste. Fresh hints of tropical fruit.

The cocoa beans selected for this chocolate were grown in plantations scattered across the Northwest Amazonian and the Atlantic forests around Bahia. There, biodiversity is richer than anywhere in the world. Local farmer communities ferment and dry their crops with great care, yielding exceptional beans with expressive tropical fruit flavours.

Equador beans,  variety Arriba Nacional

39 % COCOA
Intense milk chocolate, hints of hazelnut and slightly fruity.

The Cocoa Nacional Arriba Fino de Aroma tree only grows in Ecuador. It is a prized species among chocolate because of its unique floral aroma and its nut flavor taste.

Java beans, variety Criollo (slightly crushed)

33.1 % COCOA
Fruity milk chocolate with hints of caramel and green tea.

The light-coloured, light breaking Java beans, grown on the volcanic soils of North Java have a caramel taste with tropical fruits and green tea.