Chicago To the delight of chocolate enthusiasts and home chefs throughout
North America, Barry Callebaut the worlds leading manufacturer of
high-quality cocoa and chocolate products today at the Fancy Food Show in San
Francisco introduced a new line of its popular Callebaut Belgian chocolates
designed especially for the consumer market.
Made using the finest cocoa beans, 100 percent pure cocoa butter and natural
bourbon vanilla, the new line of Callebaut chocolate couvertures are available
in milk, dark and marbled varieties and will be sold at specialty food markets
and fine grocers throughout the United States.
Callebaut has long been the global standard for Belgian premium chocolate
products and the preferred choice among chocolate professionals who want
exceptional taste and quality for their culinary creations, says Parveen
Werner, director of marketing for Barry Callebaut North America. Now
non-professional food enthusiasts can achieve the same quality in their own
recipes at home with our new line of fine Callebaut chocolates that will be
available conveniently at retail stores.
In fact, home cooking and baking enthusiasts will enjoy a number of benefits
when using Callebaut chocolate, including:
- Enhanced flavor The milk, dark and marbled chocolate couvertures are
perfect for adding rich taste to brownies, cookies, cakes, truffles and other
- Easy-melt consistency Small, disc-shaped chocolate Callets, which are
the perfect size for quick snacking and make tempering chocolate in the
microwave a breeze.
- Optimum product freshness The milk and dark chocolate varieties are
available in re-sealable 8.5-ounce stand-up bags or 8-ounce snap-tight tubs to
help preserve freshness, and have a shelf life of 18 and 24 months
respectively. The marbled variety chocolate is available in 9-ounce bags and
9-ounce tubs and has a shelf life of 12 months.
For more product information and mouth-watering recipes, home chefs and
chocolate artisans alike can visit
With annual sales of about CHF 4.9 billion (approximately USD 4.3 billion) for
fiscal year 2008/09, Zurich-based Barry Callebaut is the worlds leading
manufacturer of high-quality cocoa and chocolate from the cocoa bean to the
finished product on the store shelf. Barry Callebaut is present in 26 countries,
operates about 40 production facilities and employs about 7,500 people. The
company serves the entire food industry, from food manufacturers to professional
users of chocolate (such as chocolatiers, pastry chefs or bakers), to global
retailers. Barry Callebaut is the global leader in cocoa and chocolate
innovations and provides a comprehensive range of services in the fields of
product development, processing, training and marketing. The company is actively
engaged in initiatives and projects that contribute to a more sustainable cocoa