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SKU: CHOC124
Product Description
From Belgium
With a warm and deep color, Callebaut 31.7% Milk Chocolate Callets is a standout chocolate because of its distinguished flavor that is a well-rounded union of milk, cocoa, and caramel.
Producer Spotlight
Callebaut began in the small Belgium town of Wieze in 1911 when, after months of secretly working on his first chocolate recipe, Octaaf Callebaut created Callebaut’s Finest Belgian Chocolate. News of his creation spread quickly, and soon his chocolate became a staple in small shops of nearby villages. In the following years, Octaaf continued refining and perfecting his chocolate recipes, creating the Callebaut family’s first couvertures to combat the difficulty of finding ingredients during wartime during the 1920s. Octaaf Callebaut and his family have passed on their chocolate knowledge from one generation to the next, making use of all senses to master the art of chocolate making. The Callebaut family is so passionate about chocolate, the company opened its first chocolate school, the Callebaut College, in 1988. With this school, and a merger with the French Cacao Barry in 1996, Callebaut has continued to share their Finest Belgian Chocolate and inspire chefs and chocolatiers the world over.
Nutritional Facts
Callebaut began in the small Belgium town of Wieze in 1911 when, after months of secretly working on his first chocolate recipe, Octaaf Callebaut created Callebaut’s Finest Belgian Chocolate. News of his creation spread quickly, and soon his chocolate became a staple in small shops of nearby villages. In the following years, Octaaf continued refining and perfecting his chocolate recipes, creating the Callebaut family’s first couvertures to combat the difficulty of finding ingredients during wartime during the 1920s. Octaaf Callebaut and his family have passed on their chocolate knowledge from one generation to the next, making use of all senses to master the art of chocolate making. The Callebaut family is so passionate about chocolate, the company opened its first chocolate school, the Callebaut College, in 1988. With this school, and a merger with the French Cacao Barry in 1996, Callebaut has continued to share their Finest Belgian Chocolate and inspire chefs and chocolatiers the world over.
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