Using only the finest ingredients, Callebaut® have been crafting their Finest Belgian Chocolate for more than 100 years and have passed down chocolate expertise from generation to generation. Today, they can proudly say their chocolates taste and perform better than ever, for artisans and chefs to do what they’re best at.
The world and the kitchens around us are changing faster than ever. South African chefs are challenged and under pressure more than ever to create, be unique, be profitable, lead and inspire, deal with new customer dietary requests, and still make their mark.
The tumultuous world we live in now brings new challenges. Chefs have to fight to stay relevant – and they need partners and ingredients that help them win the battle. Staying true to their promise of pursuing the best, Callebaut® have curated a guide full of recipes to help restaurants deliver profitable desserts that can be enjoyed by the whole table and present the “wow” factor to both chefs and their customers.
Ensuring the best taste and consistent workability to chefs, Chocolate Moments highlights Callebaut®’s Big 5 iconic range of the finest Belgian Dark, Milk, White, Ruby and Gold chocolate, which are made with 100% sustainable, traceable cocoa beans.
Recipes with less than 10 steps highlight four consumption occasions. Callebaut® have translated these consumption occasions into “moments” as they know that part of life’s best memories can be created by one’s dining experience.
Callebaut® helps to create a delightful sunrise moment with breakfast recipes offering healthy serving suggestions, with options to serve vegan or gluten-free alternatives. Their cake recipes allow customers to indulge in local favourites with a twist. Lastly, creating sunset moments is easy with their dinner recipes and beverage recipes. Callebaut® invites you to try Chocolate Moments and share your experiences with them.
For more than 100 years, Callebaut® has been making chocolate in the heart of Belgium and is still one of the rare chocolate makers to select, roast and grind cacao beans into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Callebaut® was established in 1850 in Belgium as a malt brewery. Grandson Octaaf Callebaut produced his first chocolate bars in 1911 and began production of chocolate couverture for Belgian chocolatiers soon after. Callebaut® began exporting its finest Belgian chocolates in 1950 and is part of the Barry Callebaut group, the world’s leading manufacturer of high-quality chocolate and cacao.
With annual sales of about CHF 6.8 billion (EUR 6.3 billion / USD 6.9 billion) in fiscal year 2016/17, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs close to 60 production facilities worldwide and employs a diverse and dedicated global workforce of about 11,000 people. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®. The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmers’ livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.
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Callebaut, Mona Lisa and Chocolate Academy are trademarks of the Barry Callebaut Group.