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Peter Hernou is the new Belgian Chocolate Ambassador for Callebaut®

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February 08, 2014
Overview
  • Callebaut® announced Peter Hernou’s ambassadorship at the first Salon du Chocolate to be organized in Brussels
  • Peter Hernou will employ his expertise on hot drinks in the ‘Finest Belgian Hot Chocolate’ range by Callebaut®
  • Peter Hernou’s ambassadorship as a result of increasing consumer demand for ‘genuine hot chocolate’ 

Wieze, Belgium –February 8, 2014 – Peter Hernou is the new Belgian Chocolate Ambassador for Callebaut®. The company announced the news during the opening night of the Salon Du Chocolat at Tour & Taxis in Brussels. The ‘Latte Art’ world champion will employ his expertise in the new range of ‘Finest Belgian Hot Chocolate’, high quality hot chocolate for the catering sector based on Belgian chocolate callets in six different flavors. The collaboration between Peter Hernou and Callebaut® is a response to increasing consumer demand for ‘genuine hot chocolate’.

Peter Hernou: “Coffee and Belgian Callebaut® chocolate are a match made in heaven”
“I want to show Belgian chocolate professionals that coffee and chocolate are a match made in heaven”, Peter Hernou explains as the brand new Chocolate Ambassador for Callebaut®. Callebaut® has been producing chocolate, from bean to chocolate, in the heart of Belgium since 1911, for chocolatiers, pastry chefs and other artisan chocolate processors. The collaboration with Peter Hernou is a response to increasing consumer demand for ‘genuine’ hot chocolate, using chocolate instead of cocoa powder. Chocolate contains more cocoa butter than cocoa powders, which means that drinks made from chocolate offer a richer and fuller flavor.

Peter Hernou is an international, independent consultant and triple Belgian and world ‘Latte Art’ champion, the art of creating decorative designs in the milky foam added to a cappuccino to optimally serve the flavor. He is also the author of the ‘Best in the World Coffee Book *Latte Arte*’, has trained many champions and sits on the panel of international competitions. Being the ultimate Belgian and international reference for coffee, he searches the world for the best coffee plantations, plants and shops for new flavors and quality products. “Just like Callebaut®, I have a passion for quality products with a full, aromatic flavor”, Hernou reveals. “Callebaut® is one of the rare remaining chocolate manufacturers that selects, roasts and grinds cocoa beans itself to produce a unique chocolate mass and supplies the necessary knowledge, a philosophy that I can totally identify with. It is a philosophy that I constantly strive to communicate during the many training courses that we provide.”

The international chocolate expertise of the Callebaut® Ambassadors Club
The Callebaut® Ambassadors Club is an association of internationally renowned culinary professionals who consider it their mission to communicate their expertise on chocolate and the associated processing techniques to professionals all over the world. The club counts over 150 international members.

Peter Hernou is the latest member of the Belgian branch of the Ambassadors Club. Members include three-star chefs Peter Goossens and Geert Van Hecke, chef Lieven Lootens, chocolatiers David Maenhout and Bart Van Cauwenberghe, pastry chef Marc Ducobu and pastry chef-chocolatier Jean-Philippe Darcis. The Callebaut® chocolate ambassadors each possess their own expertise that they share with chocolate professionals during trade fairs and special courses, demonstrations and seminars and demonstrate new product developments with Callebaut® chocolate.

Finest Belgian Hot Chocolate: a cup of genuine Belgian hot chocolate
Peter Hernou will primarily employ his expertise in the new ‘Finest Belgian Hot Chocolate’ range. This new range of individually packaged Belgian chocolate callets in six different flavors was announced by Callebaut® in November 2013 as the solution to increasing customer demand for a ‘genuine’ cup of hot chocolate. Consumers themselves enjoy the ritual of adding and stirring the chocolate into the milk. The same phenomenon already appeared in the coffee and tea categories, in which we have seen the successful introduction of more luxury, premium experiences in recent years.

The complete ‘Finest Belgian Hot Chocolate’ concept consists of a luxury ‘Hot Chocolate Treasure Chest’ for presenting the product to the consumer, sachets of genuine Belgian chocolate callets in six different flavors, a heat-proof Callebaut® glass and a small whisk.

The ‘Finest Belgian Hot Chocolate’ callets are produced in Wieze, where Callebaut® has been making chocolate for chocolatiers, pastry chefs and other artisanal chocolate processors for over a hundred years. Callebaut® is one of the rare remaining chocolate manufacturers that selects, roasts and grinds cocoa beans itself to produce a unique, secret recipe chocolate mass - the main ingredient for chocolate couverture. With its ‘Finest Belgian Hot Chocolate’ Callebaut® combines all its knowledge and love of chocolate in your cup of genuine hot chocolate.

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About Callebaut® (www.callebaut.com):
For more than 100 years, Callebaut® has been making chocolate in the heart of Belgium and is still one of the rare chocolate makers to select, roast and grind cacao beans into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Callebaut® was established in 1850 in Belgium as a malt brewery and dairy company. It produced its first chocolate bars in 1911 and began production of chocolate couverture for Belgian chocolatiers soon after. Callebaut® began exporting its products in 1950 to craftsmen all over the world and is part of Barry Callebaut, the world's leading manufacturer of high-quality cocoa and chocolate.

Barry Callebaut:
With annual sales of about CHF 4.9 billion (EUR 4.0 billion / USD 5.2 billion) in fiscal year 2012/13, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The company runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of over 8,500 people.

Barry Callebaut serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.

Barry Callebaut is committed to a sustainable cocoa production through its “Cocoa Horizons” initiative, and to help ensure future supplies of cocoa as well as improve farmer livelihoods.

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Contact for the media:

Frederic, Janssens

Trade Marketing Manager Gourmet Benelux

Barry Callebaut

Phone: ++32 492 724 935

Frederic_Janssens@barry-callebaut.com