Callebaut
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Native name
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Callebaut |
|---|---|
| PLC | |
| ISIN | BE0933072291 |
| Industry | Chocolate |
| Predecessor | Chocolaterie Callebaut |
| Founded | 1911 |
| Founder | Octaaf Callebaut |
| Headquarters | Wieze, Belgium |
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Area served
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Global |
| Products | Couverture chocolate |
| Parent | Barry Callebaut |
| Website | www.callebaut.com |
Callebaut is a Belgian chocolate brand, owned by the Barry Callebaut group.
Callebaut is a Belgian couverture chocolate manufacturer. Couverture chocolate is chocolate with a high cocoa butter content used by gourmet and culinary professionals. Many professionals who use Callebaut couverture chocolate use it for its workability and typical taste, which has remained constant over the decades.
The company's core chocolate range is manufactured in Belgium from bean to chocolate according to traditional recipes. Callebaut still applies the whole-bean roasting technique (instead of roasting cocoa kernels), as it did over 100 years ago. This technique allows the preservation of all the flavors and aromatic oils within the cocoa husk and fully releases them in the chocolate. Whole-bean roasting is nowadays often used by artisan, small-batch chocolate makers. Callebaut has preserved this original roasting method.
‘Chocolaterie Callebaut’ was established in 1911 by Octaaf Callebaut in the small Belgian village of Wieze. His chocolate company took up the same factory building his grandfather Eugène Callebaut founded as a family-run brewing and milling company called ‘De Ploeg’ in 1850.
Octaaf Callebaut’s chocolate recipes (of which the 811 and 823 recipes are still produced today) quickly took to the liking of numerous chocolatiers, bakers and pastry chefs. As a result, Chocolaterie Callebaut PLC was established in 1930. A clear focus towards the professional market took shape and the company from then on dedicated its activities to supplying and servicing chocolatiers, confectioners and bakeries.
After Octaaf Callebaut’s death, his daughter Marie and his nephew Charles Callebaut took over the company in 1945. After World War II, the production of couverture chocolate became the company’s core business, complemented by a limited range of bars and tablets. Callebaut now offered chocolate for artisan chocolatiers around the world and the company’s W2 reference was created.
By 1965 Callebaut couverture chocolates had entered new markets across Europe and overseas, marking the beginning of Callebaut’s global exploration.
in 1988, the Callets see the daylight: these small drop-shaped chocolate pieces were developed to optimize the workability of chocolate. Dosing, melting and tempering work better with smaller drops than with the original big 5 kg blocks of chocolate.
In the same year Callebaut established the Callebaut College in Belgium. It is a teaching and training center for artisans and professionals who want to improve their working skills in chocolate and learn about new trends, techniques and recipes. It was the first of the current 13 Callebaut Chocolate Academies, located all over the world.
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Wikipedia