Callebaut® Finest Belgian Chocolate™ today announced that Chef Celine Plano has been appointed Technical Advisor at the Barry Callebaut Chocolate Academy in Chicago. Chef Plano joins a prestigious and talented team of Technical Advisors who work with chocolate artisans – pastry chefs, bakers, confectioners and caterers as well as up-and-coming chefs – to help them develop new ideas, creations and recipes.
Callebaut® appoints Chef Celine Plano as Technical Advisor at Barry Callebaut Chocolate Academy
A new generation of white chocolate: Cacao Barry® launches Zéphyr™
Cacao Barry®, the French premium chocolate brand, is launching Zéphyr™, a slightly sweet white chocolate that is the perfect balance of wholesome milk and rich cocoa butter taste, for pastry chefs and chocolatiers in the United States. This Kosher Dairy chocolate is currently available in a 5 kg Pistoles™ box.
Sergio Herman appointed Ambassador for Cacao Barry® and Or Noir
Cacao Barry is pleased to announce that on the 29th of February, the Dutch 3 star Michelin chef, Sergio Herman, was appointed Cacao Barry® Ambassador. The famous Chef will also promote the Cacao Barry Or Noir concept in the Netherlands.
L’Art du Chocolatier Challenge 2012: Cacao Barry® announces seven finalists for coveted title of Chocolatier of the Year
Renowned for producing the finest-grade chocolate in the world, Cacao Barry® is one step closer to finding the Chocolatier of the Year in 2012 as part of its annual L’Art du Chocolatier Challenge, an “all chocolate” competition that encourages creativity and expertise in designing and executing original creations using the French premium brand. Following the nationwide call for entries, 37 submissions were received and the seven finalists have been chosen.
Important step in long-term commitment to ensuring sustainable cocoa sector: Callebaut® launches Fairtrade certified chocolate
Callebaut® Finest Belgian Chocolate™ today announced the launch of Fairtrade certified versions of its popular 811NV (55.3% Cacao Dark), 823NV (35.1% Milk) and 70-30-38NV (70% Cacao Dark) references to confectioners, bakers and pastry chefs.