born original

KEEP CRAFTING WITH THE ORIGINAL TASTE OF BELGIUM

Born Original is a tribute to chefs around the world. It’s the way Callebaut celebrates their inspiring stories, recipes, and dreams.

Born Original magazine Fall 2024 out now!

From what fuels their dreams to what it takes to create them. This magazine is here to inspire you with stories about Born Original and Chocolate Academy chefs. It also gives you access to some of their most unique recipes.

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Meet the Born Originals
Creative recipes to inspire you
Choose the right chocolate
Shaping the original taste of Belgium

Meet the Born Originals

These chefs come from all corners of the world. Each with their trademark style. Each special in their own way. But they all have one thing in common. They were Born Original.

DESSERT CHEF & DONUT SCIENTIST

This is Lungi Mhlanga

Meet the new and extraordinary Born Original. A dessert visionary and a sweetness specialist. Lungi Mhlanga is ready to conquer the London and the world with eccentric donuts unlike any other.

Get to know her

BORN ORIGINAL VINESH JOHNY (INDIA)

Fifteen years ago, dreaming of becoming a pastry chef or chocolatier was unconventional in India, as there were no schools to turn to. This lack prompted Vinesh Johny to initiate change. Since then, he has spearheaded India's pastry revolution, aiming to fill a significant educational gap for future generations. Indian pastry talent is now gaining recognition worldwide.
BORN ORIGINAL NICOLAS NIKOLAKOPOULOS (GREECE)

As the 6-year-old only son in a Cretan family, Nicolas Nikolakopoulos was fascinated with chemistry. It would shape the curiosity and DNA of the daydreamer Nicolas still is. Today he is a celebrated greek pastry chef with big ambitions.
BORN ORIGINAL SEBASTIAN PETTERSSON (SWEDEN)

With 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.

Callebaut’s Lead Creative Chef joins this campaign with the flavours she grew up with. Fuelled by her hometown and childhood memories: discover Minette Smith’s South African heritage in a bite.

Choose the right chocolate

Chef Minette takes the spotlight once more. This time, she shows you how to choose the right chocolate type, flavour and fluidity based on what you’re crafting next.

Find your original

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.

Find your original

Dark chocolate, simplified

What dark chocolate makes your recipes shine? Start with the cocoa
intensity. Chef Minette shows how to choose easily.

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Find your original

Milk 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.

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Find your original

White chocolate:
straightforward
flavour choices

Choosing white chocolate? Focus on the flavour profile first. Chef Minette takes you through from buttery to caramel. Sweet!

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Find your original

Ruby and gold chocolate:
stand out flavours

Want 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.

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Find your original

How 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.

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Shaping the original taste of Belgium

Australian chef and entrepreneur Kirsten Tibballs goes on an adventure of taste. Join her journey and discover where Callebaut’s iconic flavour comes from and what it takes to create it.

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