Annual Report 2013/14
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Callebaut® launches ‘Finest Belgian Hot Chocolate’: an individually packaged, premium real hot chocolate solution for the hospitality sector and food service business

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November 20, 2013
Overview
  • Callebaut® responds to customer demand for real chocolate drinks with its ‘Finest Belgian Hot Chocolate’, a premium, individually packaged hot chocolate solution.
  • ‘Finest Belgian Hot Chocolate’ is available in six different flavours, and can be complemented with a beautifully designed, heat-resistant Callebaut® glass, small whisks and a premium wooden box to enhance the consumer experience.
  • ‘Finest Belgian Hot Chocolate’ is available exclusively to the hospitality sector and food service businesses.

Wieze, Belgium – November 20, 2013 – Callebaut® presented its premium ‘Finest Belgian Hot Chocolate’ innovation at this month’s Horeca Expo in Belgium. The complete concept includes the ‘Hot Chocolate Treasure Chest’ for presenting the products, sachets filled with real Belgian chocolate callets in different flavours, a heat-resistant Callebaut® glass and a whisk. The concept offers an indulgent, rich, creamy hot chocolate drink experience.

Relying on its artisanal chocolate-making process, the ‘Finest Belgian Hot Chocolate’ is made in Belgium from bean to callet. It offers the hospitality sector and food service businesses the best solution for supplying consumers with a real hot chocolate drink.

Consumers are demonstrating an increasing preference for a more indulgent, real chocolate drink when visiting a café, restaurant or hotel. Real chocolate contains a higher percentage of cocoa butter than cocoa powder. This gives real chocolate hot drinks a superior taste as well as a thicker and richer texture.

Consumers also appreciate the ritual of being able to mix their hot chocolate drink to their own taste. Premium experiences in the coffee and tea category were introduced to the market some years ago with great success.

Callebaut® is now responding to these two trends by introducing its premium line of ‘Finest Belgian Hot Chocolate’. From this autumn, cafés, restaurants & hotels in the Benelux, Germany and the UK will be able to offer their customers the new Hot Chocolate concept. When ordering a cup of hot chocolate, the customer will receive a perfectly portioned and attractively designed, individual sachet with real chocolate callets.

The ‘Finest Belgian Hot Chocolate’ sachets can be presented to consumers in a Callebaut® ‘Treasure Chest’, a premium wooden box that holds all six ‘Finest Belgian Hot Chocolate’ flavours: Milk Chocolate, Dark Chocolate, White Chocolate, Milk Chocolate with Honey, Milk Chocolate with Caramel, and Milk Chocolate with Cappuccino.

High quality packaging guarantees a fresh taste and ease of use for professionals

Each individual sachet holds 35 grams of callets, which is the perfect quantity for creating a luscious hot chocolate drink. Thanks to the high quality packaging, the callets are not exposed to any outside contamination before being served to the end user. This allows Callebaut® to provide its customers with the most hygienic way of serving hot chocolate drinks. The packaging also guarantees that the fresh chocolate taste is preserved for longer. The size of the callets ensures that they will easily melt in hot drinks.

The only thing hospitality sector and food service business professionals have to do for customers to be able to enjoy the drinks is serve 200 millilitres of steamed, hot milk accompanied by a ‘Finest Belgian Hot Chocolate’ sachet. The steamed milk can be served in a beautifully designed, double-walled Callebaut® glass that is heat-resistant up to 100°.

If hospitality sector professionals wish to add a finishing touch to their customers’ ‘Finest Belgian Hot Chocolate’ ritual, they can also purchase small whisks, which customers can use to stir their hot chocolate drink to perfection.

Chocolate made in Belgium from bean to callet

The ‘Finest Belgian Hot Chocolate’ callets are produced in Wieze, in the heart of Belgium, where Callebaut® has been making its chocolate for artisan customers for more than 100 years. Callebaut® is one of the few chocolate makers to still select, roast and grind cocoa beans into its own secret cocoa mass, the most important ingredient for chocolate couvertures. With ‘Finest Belgian Hot Chocolate’, Callebaut® transfers all its know-how and love for chocolate into your hot chocolate drink.

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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:

Cathy Cheung

Callebaut Brand Manager, Western Europe

Barry Callebaut

Phone: ++32 491 965 407

cathy_cheung@barry-callebaut.com