Callebaut facts for kids
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Native name
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Callebaut
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|---|---|
| PLC | |
| ISIN | ISIN: [https://isin.toolforge.org/?language=en&isin=BE0933072291 BE0933072291] |
| Industry | Chocolate |
| Predecessor | Chocolaterie Callebaut |
| Founded | 1911 |
| Founder | Octaaf Callebaut |
| Headquarters |
Wieze
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Area served
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Global |
| Products | Couverture chocolate |
| Parent | Barry Callebaut |
Callebaut is a famous Belgian company that makes special chocolate. This chocolate is called couverture chocolate. It has a lot of cocoa butter. Chefs and bakers often use it because it's easy to work with. They also love its consistent, delicious taste.
Callebaut makes its main chocolate range in Belgium. They follow old family recipes. They still use a special method called whole-bean roasting. This means they roast the whole cocoa bean, not just parts of it. This helps keep all the yummy flavors and smells inside the cocoa. It makes their chocolate taste amazing!
Contents
History of Callebaut Chocolate
Starting the Chocolate Factory
The Callebaut chocolate story began in 1911. A man named Octave Callebaut started Chocolaterie Callebaut in a town called Wieze, Belgium. His grandfather, Eugène Callebaut, had already built a factory there in 1850. It was used for brewing and milling.
Octave first started making chocolate bars in 1911. By 1925, he was making couverture chocolate. This special chocolate quickly became popular. Many chocolatiers, bakers, and pastry chefs loved it.
In 1930, the company officially became Chocolaterie Callebaut PLC. From then on, they focused on selling chocolate to professional chefs.
Becoming a Global Chocolate Brand
After Octave Callebaut passed away, his daughter Marie and nephew Charles took over in 1945. After World War II, they decided to focus mostly on couverture chocolate. This chocolate was for professional chocolatiers all over the world. One of their famous white chocolates, W2, was created around this time.
By 1965, Callebaut chocolate was sold in many countries. This helped the company grow and become known worldwide.
In 1988, Callebaut started making callets. These are small, drop-shaped pieces of chocolate. They make it much easier to melt and use the chocolate. Before callets, chocolate came in big 5-kilogram blocks!
That same year, Callebaut opened the Callebaut College in Belgium. It's a special school for chefs and bakers. They can learn new chocolate skills and recipes there. Now, there are 13 such Chocolate Academies around the world.
Growing with a Focus on Quality
In 1996, Callebaut joined with a French chocolate maker called Cacao Barry. Together, they formed the Barry Callebaut group. Even though they are one big company, Callebaut and Cacao Barry still sell their chocolates under their own names. Callebaut is known as the top brand for Belgian chocolate.
In 2002, Callebaut started the Callebaut Ambassador Club. This club helps create new products and recipes. It has 55 members who are famous chefs from all over the world.
Also in 2002, Callebaut helped start the World Chocolate Masters. This is a big international competition. It's only for people who are amazing at working with chocolate. The competition happens every two years.
By 2005, Barry Callebaut was known as the biggest chocolate maker in the world!
In 2012, Callebaut became the first Belgian chocolate brand to use cocoa grown in a sustainable way. Their program, Growing Great Chocolate, helps cocoa farmers in West Africa. It aims to make sure farmers earn a good living and have better lives. Callebaut works directly with these farmers and their groups.
Callebaut was also the first chocolate company in the world to get the ISO-9002 certificate. This award shows their strong commitment to making high-quality products.
Awards and Certifications
Callebaut has received many awards and certificates for its quality. In 1990, they were the first chocolate maker in the world to get the ISO-9002 certificate. This means they have very high standards for quality.
Over the years, they have also earned other important quality certificates, including:
- Retail Consortium (BRC)
- The self-checking system Federal Agency for the Safety of the Food Chain (ACS)
- Kosher (meaning it meets Jewish dietary laws)
- Bio (EU) (meaning it meets European organic standards)
- NOP (USDA Organic) (meaning it meets US organic standards)
See also
