born original
KEEP CRAFTING WITH THE ORIGINAL TASTE OF BELGIUM
Born Original magazine Fall 2023 out now!
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STORIES
SEBASTIAN PETTERSSON
Intimidating looks, yet a warm and friendly character. Sebastian Pettersson is a man of contrasts who thrives on coffee and chocolate and lives his dream.
NICOLAS NIKOLAKOPOULOS
Greece isn’t an obvious country to become a pastry chef. So how could alchemist become an internationally praised pastry chef?
ANAÏS GAUDEMER
Torn between her 2 passions – landscape architecture and baking – Anaïs Gaudemer eventually found her own unique spot with her signature floral patisserie.
WHERE THE ORIGINAL TASTE COMES FROM
Follow us on our bean-to-bar journey and discover where the taste of our 811, 823 and many more Finest Belgian Chocolates come from.
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PART 1 - THE BEANS THAT MAKE THE CUT
Where do the cocoa beans for our chocolate come from? And what makes them special? Kirsten Tibballs takes you on our bean-to-bar tour. -
PART 2 - QUALITY OF THE COCOA BEANS
We only use the best-grade cocoa beans. But what does this mean? And how do we select them? Kirsten Tibballs discovers it here. -
PART 3 – COMPOSING OUR COCOA BEAN BLEND
How does a blend of 3 different types of bean define the original taste of our chocolate? Does that blend ever change? Kirsten Tibballs looks for the answers. -
PART 4 – WHOLE BEAN ROASTING FOR THE WHOLE TASTE
What is whole bean roasting? What does it do for our chocolate taste? And why do we believe already for more than 100 years that it is the best way to roast the cocoa beans? -
PART 5 – THE ORIGINAL COCOA LIQUOR: THE HEART & SOUL OF OUR CHOCOLATE
How do we get from roasted beans to cocoa liquor? And what exactly makes our cocoa liquor so fine? Kirsten Tibballs finds all the answers with our cocoa specialists. -
PART 6 – QUALITY CHECKING THE TASTE OF THE COCOA LIQUOR
How do we know for sure the cocoa liquor will exactly yield the taste we're after for our chocolate? Kirsten Tibballs checks it out for you.
FIND YOUR
ORIGINAL
CHOCOLATE
WHAT'S THE RIGHT
CHOCOLATE FOR YOUR
CREATIONS?
Which chocolate stands out with great taste in
your desserts, pastries, bonbons and more?
Which one works best for your applications?
Chocolatiers and chefs: our lead-chef Minette
shares her tips & tricks on how to make
informed choices in chocolate.
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Find your originalDark chocolate, simplified
What dark chocolate makes your recipes shine? Start with the cocoa
intensity. Chef Minette shows how to choose easily. -
Find your originalMilk chocolate made easy
Choosing a great milk chocolate for your creations shouldn't be hard. Creamy or cocoa-rich? Chef Minette lays out the options you'll find in the Callebaut chocolate range. -
Find your originalWhite chocolate:
straightforward
flavour choicesChoosing white chocolate? Focus on the flavour profile first. Chef Minette takes you through from buttery to caramel. Sweet! -
Find your originalRuby and gold chocolate:
stand out flavoursWant to wow with your creations? Try the unique tastes of ruby and gold chocolate: from berry vibes to salty butter
caramel. Chef Minette guides you on when to choose these exceptional chocolates. -
Find your originalHow to pick the right chocolate
fluidity for your creations?Got the right flavour? Next, nail the fluidity. Choosing the right fluidity (or viscosity) of chocolate is essential for shaping chocolate shells with a precise thickness, creating perfect textures for ganaches and creams, and for wonderful chocolate-filled bakes. Chef Minette explains the different fluidities and the best applications for each fluidity.
