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Why Belgian Chocolate?

Why Belgian Chocolate?

Why Belgian Chocolate?

We have carefully selected Callebaut Belgian Chocolate to highlight our chocolate products.  Although there are many fine chocolates out there, Callebaut's focus on quality, tradition and giving back speaks directly to the D'Avolio philosophy. 

Started in 1911, Octaaf Callebaut, grandson of a brewer in the small Belgian town of Wieze, secretly created his first chocolate recipe. To this day, Callebaut continues to select, roast and grind their own cocoa beans.  In order to protect the cocoa the beans are roasted in their shell, to keep in all the aromas and subleties.  Doing this yields a more intese, complex and deeper cocoa flavor.  A flavor that is recognizable in every classic Callebaut couventure chocolate.

All ingredients in Callebaut's chocolates are ground extremely fine, giving a smooth consistency.  They add pure cocoa butter and a dash of natural vanilla to round off the taste.  Let the chocolate melt in your mouth, the flavor continues for far longer than many other chocolates.  

Started in 2012, with the Growing Great Chocolate programme, every chef working with Callebaut® chocolate, makes a clear choice to support cocoa farmers in West Africa. For every pack of Finest Belgian chocolate purchased, Callebaut® reinvests a part in sustainable cocoa cultivation and community programs in the West African cocoa growing communities. 

Great chocolate needs great cocoa beans. With your choice for Callebaut® Finest Belgian Chocolate, you make a choice for great taste and and to actively support local cocoa farmers in West Africa: of every block or pack that is purchased, part is reinvested in farmer training and projects – in partnership with the Cocoa Horizons Foundation.

The Cocoa Horizons Foundation is active in Côte d’Ivoire, Ghana and Tanzania. and focuses on two key pillars to address the challenges and achieve real progress: productivity and community.