What drives taste?
Taste is the one language we all understand. At Callebaut® Belgium 1911, we've identified three key taste drivers — recipe, origin, and process — to help chefs craft great-tasting chocolate experiences.
Recipe
Taste begins with a balance of different ingredients, making each Callebaut® Belgium 1911 recipe a fingerprint for flavour.
- The ratio of cocoa solids, cocoa butter and sugar defines intensity, bitterness, sweetness, and mouthfeel.
- Additions of non-Cocoa ingredients like vanilla, milk powder or butter can further shape the final profile.
Cocoa Origins
Where a cocoa bean grows shapes how it tastes.
Soil, climate, and bean variety create flavour notes from zesty and bold to delicate and floral.
- West African beans often carry sweet, round notes.
- Madagascar beans? Bright, aromatic, unforgettable.
Cocoa Bean Processing Steps
From fermentation to roasting and conching, each step pushes the bean to its fullest taste potential.
- Fermentation awakens fruity or spicy notes.
- Roasting builds depth and complexity.
- Conching harmonizes flavours and texture.
