“Make a journey to the world’s most
exciting chocolate flavors”

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Only a few beans make the cut for Origin chocolate

In only a few places on Earth, exceptional cocoa varieties are grown. Exceptional because the combination of terroir, botanical species and care by the local farmers yields cocoa beans with an amazing flavor potential. These cocoa beans express more than just the cocoa taste. These beans often reveal floral, grassy, woody, herbaceous or fruity flavors and aromas that are refreshing and unique at the same time. Barry Callebaut sources these beans, sometimes in the remotest plantations, on the edge of the world. Only the best beans make the cut for our Origin chocolates. Each Origin chocolate is dedicated to the beans from one single region.

We roast them at a lower temperature to preserve their character and sensorial complexity. We grind them into extremely fine cocoa liquors to guarantee they release all their subtleties. We mix them with the best sugars and or milk powders and conch them no longer than necessary to maintain the delicate, fruity acids that make these chocolates so remarkable. Origin is the chocolate to make your mark. It’s the chocolate that pushes the boundaries of flavor. It’s the chocolate that lifts your confectionery, desserts or pastries into a bright sensorial experience.

MEXICO

“Abundant in fine flavors and aromas,
this chocolate fully reflects the richness
of the cradle of cocoa”

MILK

DARK

MEXICO MILK CHOCOLATE

The cradle of cocoa culture

Located in the warm embrace of the Gulf of Mexico, monumental remnants of long lost Mayan, Toltec and Aztec civilizations bear witness of the roots of cocoa culture. Leading through the southeastern states of Tabasco and Chiapas, the Mexican cocoa trail invites us to discover the Forastero varieties with their remarkably fine and aromatic character. Worthy of the ancient gods.

The best of both worlds

With its silky texture and persistent floral and almond aftertaste this chocolate flirts with both sweet and sour, resulting in an incredibly balanced caress of the tongue.

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MEXICO DARK CHOCOLATE

The cradle of cocoa culture

Located in the warm embrace of the Gulf of Mexico, monumental remnants of long lost Mayan, Toltec and Aztec civilizations bear witness of the roots of cocoa culture. Leading through the southeastern states of Tabasco and Chiapas, the Mexican cocoa trail invites us to discover the Forastero varieties with their remarkably fine and aromatic character. Worthy of the ancient gods.

The best of both worlds

A very rich dark chocolate with both herbal and fruity impressions and a mature basic texture, which starts off strong but evolves pleasantly as it melts on the tongue.

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JAVA

“The pale and warm cocoa of
the Java island releases
the pure delight of sweet
caramel and vanilla”

MILK

JAVA MILK CHOCOLATE

The soft spot of volcano island

A breathtaking natural beauty, dominated by the impressive volcano scenery, Java’s fertile slopes are a warm but inviting habitat for cocoa plantations leading all the way to the coasts of Pangadaran. Homeland of the ethnic Javanese and the epicentre of their arts, culture and language, the southern region shelters different specific Java varieties – from the pale, aromatic cocoa to a mix of Criollo and Forastero hybrids. Coming together in a sweet milk chocolate sensation.

Sweet seduction

A very creamy and explicitly sweet chocolate with impressions of toffee and yellow fruit and a finish dominated by caramel and vanilla. An instant favourite of all ‘sweet hearts’.

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CAMEROON

“Made with the typical red cocoa
that reveals an accessible,
mild sweet taste”

MILK

CAMEROON MILK CHOCOLATE

Welcome to red cocoa country

Cameroon is often referred to as ‘Africa in miniature’, displaying a colorful palette of all major climates and vegetation of the continent: coast, desert, mountains, rainforest, and savannah. The land of Mongo ma Ndemi - Mount Cameroon or ‘Mountain of Greatness’ – with its tropical belts presents numerous fertile grounds and lush vegetation, favoring the growth of its exceptional red cocoa. These large beans have their own distinguished character with a fine and powerful cocoa taste, deep red color and high cocoa butter content.

Sweet dreams for everyone

A very accessible and mildly sweet chocolate with a solid creamy texture that perfectly conveys its almond-like impressions as well as its hints of vanilla pods and white fruit.

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PAPUA NEW GUINEA

“From the most
remote place on earth,
discover a chocolate that embraces you
from the first encounter”

MILK

DARK

PAPUA NEW GUINEA MILK CHOCOLATE

Treasure hunting in monsoon country

Covered in a warm and moist veil of monsoon climate, Papua New Guinea has a young cocoa history. From the eastern Lae Region to the northern islands of New Britain, New Ireland, and Bougainville, descendants of the original Criollo and Trinitario varieties enrich Papuan cocoa culture with some of the finest flavor grades. Nested in an unpredictable, unstable political and tribal culture, Papuan cocoa has become a very desirable but rare treasure.

The prototype of milk chocolate

A very suave and creamy milk chocolate with strong fruity notes and delightful impressions of almond biscuit, coconut milk and amaretto. Very balanced and pleasing on the tongue.

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PAPUA NEW GUINEA DARK CHOCOLATE

Treasure hunting in monsoon country

Covered in a warm and moist veil of monsoon climate, Papua New Guinea has a young cocoa history. From the eastern Lae Region to the northern islands of New Britain, New Ireland, and Bougainville, descendants of the original Criollo and Trinitario varieties enrich Papuan cocoa culture with some of the finest flavor grades. Nested in an unpredictable, unstable political and tribal culture, Papuan cocoa had become a very desirable but rare treasure.

A journey into taste

Starting off with a strong smoky taste, this dark chocolate exhibits a creamier, rounder character as it explores the palate, displaying hints of cherry and prune and an explicit cappuccino-like finish.

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ECUADOR

“Dark, strong and extremely powerful
at the first bite, this chocolate quickly
reveals its true character,
complex and tropical”

DARK

ECUADOR DARK CHOCOLATE

When nature sets the pace

As one of the seventeen megadiverse countries – with the most biodiversity per square kilometer – Ecuador is a real natural paradise for animals and plants. Influenced by the Pacific Ocean, the Amazon and the Andes climate, conditions shift from region to region. The coastal and central provinces of Guayas, Manabi, Los Rios and Esmeralda provide the perfect environment for vast Trinitario cocoa plantations, yielding the characteristic ‘fine flavor’ Ecuador beans.

A strong impression, made to ‘stick’

A very strong dark chocolate with a broad bouquet defined by its high cocoa content, resulting in an earthy undertone followed by impressions of cinnamon and various tropical fruits.

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SANTO DOMINGO

“A sophisticated chocolate
with a remarkable woody
and earthy character”

DARK

SANTO DOMINGO DARK CHOCOLATE

The organic cocoa pearl of the Caribbean

Ever since the first European settlers reached the Americas - marked by the arrival of Christopher Columbus - the Dominican Republic has grown to become one of the best chocolate producers in the world. Its capital Santo Domingo benefits from the tropical trade winds, mitigating high temperatures and humidity to a perfect balance and houses a longstanding heritage of organic cocoa beans from the highest quality. The delicious result: a spectacularly deep and sophisticated flavor.

The taste of adventure

An intriguingly dark chocolate with an adventurous perfume of blue fruit, humus and spicy cedar. Its gradually dissipating woody taste will surely entice the more experienced chocolate gourmet.

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ARRIBA

“Cocoa beans from higher,
up North for a chocolate that
has become legendary”

MILK

ARRIBA MILK CHOCOLATE

A ‘higher’ experience in Ecuador

As one of the seventeen megadiverse countries, having the most biodiversity per square kilometer, Ecuador is a real natural paradise for animals and plants. The world-renowned Arriba variety – made from rare, fine flavor Cacao Nacional beans – is an exclusive privilege reserved for the north and the west of Ecuador. Its humid and tropical climate and the unique soil conditions provide the ideal habitat for this aromatic Forastero family. The result is a taste that comes close to magical.

When taste speaks for itself

Aromatically a bit more outspoken, this slightly rosy chocolate has a palate defined by vanilla and cherry with a persistent aftertaste of butterscotch and caramel.

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TANZANIA

“A chocolate as dark
and intriguing as the great
spices of Africa”

DARK

TANZANIA DARK CHOCOLATE

Great taste from the African Great Lakes

Overseen by the majestic Mount Kilimanjaro and surrounded by the aquatic beauty of the African Great Lakes, Tanzania’s tropical mix of high temperatures and rainy seasons hosts a small but convincing cocoa production. Mainly concentrated in the area surrounding Lake Malawi, cocoa culture is more than 50% organic and provides some spectacular fine flavor beans, giving Tanzania its unique reputation.

All muscular, but with a heart of fruit

A bold and powerful dark chocolate that combines ginseng, ripe black fruits, liquorice and black pepper with strong smoky notes and a bouquet of fine spices, giving it a long but pleasantly bitter finish.

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