While in Calgary, gastronomes and chocoholics alike must swing by the family personnel of Callebaut Chocolate, 1313 1st Street SE, pro Canadian chocolates with Old World stylishness.
Bernard Callebaut grew up in Belgium then entrance to the factory everywhere his family tree had been making chocolate pro the before four generations. Inside 1980, as the family tree resolute to advertise the Belgian chocolate affair to Swiss chocolate giant Suchard Toblerone (they still owned, amongst other things, a brewery), Bernard resolute to emigrate.
We wanted to bring really exceptional, gastronome chocolate to the Americas. After touring cities right through America and Canada, he fell in love with the mountains and culture of Calgary. There he began anew with Bernard Callebaut chocolates.
His family tree was convinced he had dead frenetic, making high-quality chocolates pro a public who, commonly, would not know the difference linking with the intention of and paper-wrapped slab from the chatter station. They were ill-treat. The initially time his chocolate supermarket was commence he made $700 and by the aim of his initially time in affair he had made $200,000. He doubled with the intention of the following time.
What is his secret, the business with the intention of will make North Americans to shell out more pro his attractive treats? There is thumbs down secret. Callebaut is lucky to tell public how to get on to his chocolates and even occasionally teaches courses by his Calgary factory and planet center of operations.
What makes Callebaut chocolate so exceptional?
Callebaut is one of the rare chocolate makers that still selects, roasts and grinds its own cocoa beans. Through their cocoa growers, they access the best cocoa beans for each of their chocolate recipes. They are also one of the few chocolate makers that roasts the cocoa beans itself. Furthermore, the beans are roasted in their entire shell providing protection and maintaining all 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 much finer than most other chocolate makers. This stringent grinding causes the senses to not be able to catch individual particles but the whole in a subtle way. The ingredients are then conched to a near readiness. Pure cocoa butter and natural vanilla round off the taste and texture of the chocolate. Then the ingredients become one and melt together on the tongue. And it is from this detail that Callebaut can be known as Belgian's finest.
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