News

Belgium is famous for its two national treasures: beer and chocolate. And yet the worlds of these two great products have always remained separate. Until now, that is. Over the past year, Callebaut® has collaborated with the Federation of Belgian Brewers in a unique experiment: pairing desserts made with Belgian chocolate and Belgian beers. At the Belgian Beer Weekend the international public of foodies and beer lovers can taste the results and discover how beer and chocolate are truly “made for each other.”

The top U.S. pâtissiers, chefs and chocolatiers will have more time to vie for the coveted title of National Chocolate Master. The deadline to register and to submit an application for the U.S. selection of World Chocolate Masters is extended to September 14.

Cacao Barry^®, the French premium chocolate brand, today announced the appointment of Chefs Frédéric Loraschi and Frédéric Moreau as its newest Ambassadors.

Callebaut^® Finest Belgian Chocolate™ congratulates Chef Alicia Boada on being awarded the Pastry Chef of the Year by the Chefs de Cuisine Association of California (CCAC), which is the Los Angeles chapter of the American Culinary Federation (ACF). Chef Boada serves as the West Coast Technical Consultant for Barry Callebaut.

Cacao Barry^®, the French premium chocolate brand, today announced the appointment of Chef Gabriele Riva as its newest Ambassador. In this role, Riva will not only assist the brand in evaluating new products, developing new recipes and applications, but he also will conduct pastry demonstrations and work closely on special projects with the Cacao Barry^® team.