Callebaut is one of the rare chocolate makers that still selects, roasts and grinds its own cocoa beans. Thanks to our special connections with the cocoa growers, we have access to the best cocoa beans for every single one of our chocolate recipes. We’re proud too to be one of the few chocolate makers that roasts the cocoa beans itself. Furthermore, the beans are roasted in their entire shell, to protect them and keep in all the aromas and subtleties. This yields a more intense, more complex and deeper cocoa flavour. A flavour that you will recognise in every classic Callebaut couverture chocolate.
Callebaut grinds all the ingredients extremely fine – much finer than most other chocolate makers. This fineness yields such tiny particles that they can never be sensed individually by the tongue or taste buds. The ingredients are then conched with the same precision and patience until the texture, aroma, taste and flavours are almost ready. Adding pure cocoa butter and a dash of natural vanilla rounds off the taste and texture of the chocolate. It’s at this moment that all ingredients become one and melt together on the tongue. It’s at this precious moment that the chocolate merits its stamp of quality and authenticity as “Callebaut Finest Belgian”.