Callebaut chocolates have been crafted from bean to bar in Belgium since 1911. The beans are roasted whole to awaken all flavors and essential aromas and all chocolates and recipes are made from 100 percent traceable and selected beans. This will be clearly communicated with the new packaging, which will be introduced in 2020.
If you thought chocolate offerings were limited to dark, milk or white varieties, it’s time to think again; today’s alternatives are as diverse as they are delicious, encompassing a vast range of exotic ingredients and even a landmark, fourth Ruby variety. HN delves deeper into the latest developments on the cocoa bean scene