single origin_chocolate Callebaut
single origin_chocolate Callebaut

Single Origin: discover the world through taste

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One global standard. Endless creative possibilities.

Single Origin chocolates are the ultimate expression of terroir. Sourced from specific regions, these chocolates carry distinct flavor profiles shaped by local climate, soil, and farming traditions. We gently roast these beans to preserve their true identity, giving you a palette of flavors ranging from vibrant fruitiness to deep, roasted intensity.

For the artisan, this means clarity, consistency, and character. Whether you need a high-fluidity chocolate for ultra-thin enrobing or a textured profile for a signature ganache, our Single Origins are calibrated to support your specific technical needs.

Find the right chocolate by taste, texture, and application

The Chef’s Selection Guide

Every chef works differently. This guide helps you navigate our chocolate range based on flavour profile and fluidity, so you can choose with confidence — and create with freedom.

Choose by Flavour Profile

Fruit‑Forward Selection

Defined by brightness, acidity, and lively fruit notes. Ideal for pairing with fruit‑based desserts or adding lift to rich ganaches and creams.

Zestina – Origin Expressions

  • Madagascar
    Red fruit and citrus notes with a fresh, tart finish
  • Peru
    Dried fruit aromas, mild bitterness, clean and balanced
  • Dominican Republic
    Deep roasted cocoa with dried fruit and subtle wine‑like notes

Perfect for: fruit desserts, mousses, lighter ganaches, modern pastry creations

Comfort & Roast Selection

Warm, round, indulgent

Defined by roasted cocoa, nuts, caramel, and spice. Designed for comforting, generous chocolate experiences.

  • Ghana Milk
    Chestnut and plum notes with a reassuring sweetness
  • Ecuador Milk
    Hazelnut, caramel, and a velvety mouthfeel
  • Fleur de Cao Dark
    Spicy, floral, yellow fruit notes with roasted depth

Perfect for: classic pastries, pralines, creamy fillings, indulgent desserts

Choose by Fluidity & Application

High Fluidity (4–5 Drops)
Best for enrobing & moulding

Designed for precision, shine, and a clean snap.

  • Silky Ghana (5 drops)
  • Velvet Ecuador (4 drops)
  • Fleur de Cao Dark (4 drops)
  • Zestina Dominican Republic (4 drops)

Why chefs choose these
Ideal for thin shells, smooth enrobing, and high‑volume moulding where consistency matters.

Standard / Lower Fluidity (2 Drops)
Best for ganaches & flavouring

Focused on flavour intensity with controlled cocoa butter content.

  • Zestina Madagascar
  • Zestina Peru

Why chefs choose these
Perfect for mousses, crémeux, and ganaches when you want expressive flavour without altering texture too much.

Crafted for choice. Guided by taste.

From flavour profiles to fluidity, every chocolate is designed to help chefs work faster, smarter, and more creatively — while staying true to the craft.

Our Picks