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SEVERE SELECTION PROCESS, THE ART OF BEANOLOGY™

How is it possible that the iconic Callebaut taste has hardly changed over the decades? We owe this largely to the selection of beans by our Beanologist. He meticulously tastes, lists and documents each harvest of cocoa beans from all over the world. Together, they build our cocoa library that inspires our Master Blender.

IN-HOUSE BLENDING OF COCOA BEANS FOR THE BODY AND SOUL OF YOUR CHOCOLATE

Starting from the Beanologist’s selection, our Master Blender uses West African beans to create the body of each Finest Belgian Chocolate recipe. He enriches his blend with fine flavour beans from South America and Asia to add fruitiness, acidity and playful top notes.

ROASTING THE WHOLE BEAN TO RELEASE THE WHOLE FLAVOUR

You can taste it in your chocolate: the full flavour of the cocoa bean. That ’s because we’re one of the few chocolate makers that still roast the whole bean in its natural shell. This traditional roasting method awakens all the great aromas and flavours of the cocoa bean, yet preserves them to be released only in the chocolate – and not get lost before.

MULTIPLE-STAGE GRINDING TO CREATE THE DARKEST AND FINEST OF COCOA LIQUORS

We never settle for “acceptable”. That’s why we grind the roasted cocoa beans several times. In the first stage, the nibs are ground into liquor. Next, the liquor is further refined in multiple steps until it is extremely fine. The result is a dark, pure and soulful cocoa liquor. Shaping the heart and soul of your chocolate, its overwhelming taste will linger on in your chocolate and create that wonderful mouthfeel your customers crave.

SELECTING FINE INGREDIENTS, GROWN AND PRODUCED IN BELGIUM

Belgium tastes great. That ’s why we select – as much as we can – the best sugars and flaky milk powders from farms and suppliers in Belgium. We believe that local ingredients do justice to your Finest Belgian Chocolate.

FINE, FINER, FINEST. ALL IN THE NAME OF YOUR CHOCOLATE

To create the sensational, round and silky mouthfeel of your chocolate, we press and refine all ingredients until each particle is smaller than the distance between the taste buds. This epitome of fineness will overwhelm your taste buds with the whole flavour of your chocolate, instead of the separate ingredients.

IT’S TIME TO UNRAVEL THE MYTH OF CONCHING

Conching is the art of harmony. Our Master Concher kneads the chocolate for hours to fully ripen its taste. He takes precisely the right time to balance the taste of your chocolate: long enough to create its lovely roundness and short enough to preserve the right dash of fresh acidity. The end result is the world- renowned signature Callebaut taste, with a delicate balance between full cocoa body and fine flavours.

AND NOW YOUR CALLEBAUT CHOCOLATE IS READY FOR YOUR CHOCOLATE STORIES

Each and every day you can rely on Callebaut to support you with great workability and to delight your customers with the reward of great taste.

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Finest Belgian Chocolate

Made from bean to chocolate in Belgium, Callebaut’s Finest Belgian Chocolate brings you great taste and legendary workability. It is made from our signature blend of whole roasted beans. This is your allround chocolate that works in tablets, pralines, mousses, drinks and a thousand other chocolate delights.

DISCOVER

all Finest
Belgian Dark
Chocolate recipes

DISCOVER

all Finest
Belgian Milk
Chocolate recipes

DISCOVER

all Finest
Belgian White
Chocolate recipes

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