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.
