About Callebaut Shop

CALLEBAUT

MASTERS OF TASTE

Every chef is unique. Every business is unique. And every day brings new challenges. But whatever they are, we’re here to take them on with you. With chocolate ingredients that help you win customers’ hearts. And help you in getting the job done. No matter what. This has been our goal for the last 100 years: creating the Finest Belgian Chocolate that chefs prefer. To craft at your best, every single day.

SINCE 1911

Already since then, our most iconic chocolates have become unmissable allies of chefs around the world. For their original taste. For the end results chefs achieve with them every day. And for taking sustainability at heart. For over a century, we’ve been crafting our chocolate from bean to bar in Belgium.

The Barry Callebaut Group, headquartered in Zurich, Switzerland, resulted from a merger in 1996 between two iconic chocolate makers, the Belgian Callebaut and the French Cacao Barry. During the past quarter of a century, Barry Callebaut Group became the world's leading manufacturer of high-quality chocolate and cocoa products, mastering every step in the value chain from the sourcing of raw materials to the production of the finest chocolates.

FROM BEAN TO CHOCOLATE

REFINING COCOA LIQUOR

After roasting, we break the beans. Through winnowing, we meticulously separate the shells from the cocoa nibs. The nibs are then ground in 3 different grinding steps to ultimately become our fine cocoa liquor: the key ingredient for our dark and milk chocolates.

MIXING INGREDIENTS

Our cocoa liquor is mixed with high-quality ingredients like beet sugar and – depending on the recipe – different kinds of milk and natural vanilla, to create the chocolate dough.

5-ROLL REFINING

We refine our chocolate dough between 5 sequential rolls to reduce the particle size of all ingredients. The particles will become smaller than the distance between 2 taste buds - which will create the typical silky smooth texture and delightful mouthfeel.

CONCHING THE CHOCOLATE

Conching will develop the final taste of our chocolate. At the start of the conching process, the chocolate is still too acidic in taste. In a 2-step conching process, our master conchers will preserve the right amount of fruity and sour notes in our chocolate recipes while getting rid of too acidic volatile flavours. On top, conching will create the incredibly smooth, velvety mouthfeel chefs appreciate in our chocolates.

MAKING SIGNATURE BLOCKS & CALLETS™

Finally, the chocolate is tempered and moulded into our signature 5 kg-blocks or Callets™: little drop-shaped chocolate pieces that ensure great usability, an invention by Callebaut®.