#TBT Ever wondered what our trucks looked like around 1900? Here’s an example of an old #Callebaut truck. Aren’t you glad that we no longer carry our #chocolate and #cocoa products in barrels, but in modern and hygienic tanks instead? ;-) https://t.co/BYjp365e1T
2018 - the summer of heat , the summer of #icecream: #Callebaut’s #ChocoGelato hits the spot. You can instantly recognise the superior flavor of real chocolate. Also check out the new #ChocoGelatoGold: https://t.co/b4bU2nQAYO
At our site at Wieze, Belgium, the world’s largest #chocolate factory, we use #combinedheatandpower. It is a technology that generates electricity & captures the heat to produce useful thermal energy. Another step closer to #ForeverChocolate:
Last week 16 #BarryCallebaut employees engaged with Indonesian #cocoa farmers & their communities. One goal was to increase employees’ identification with #ForeverChocolate, our #sustainability strategy. The other goal was to promote children's education among the communities.
Last week 16 #BarryCallebaut employees engaged with Indonesian cocoa farmers & their communities. One goal was to increase our employees’ identification with #ForeverChocolate, our sustainability strategy. The other goal was to promote children's education among the communities.
Empowering women in #cocoa communities helps lift cocoa farmers out of poverty. As a supporter of #CocoaAction we have taken series of measures together with #CocoaHorizonsFoundation. Read our story: https://bit.ly/2O4XndS
Being genuinely Swiss, our #gourmet #chocolate brand #Carma only uses pure #Swiss milk for its chocolate products. It comes from cows that graze on Alpine meadows, which is why Carma chocolate tastes so deliciously creamy. https://t.co/OOJw2ZnY01
After speaking so much about the fourth type of chocolate #RubyChocolate #RB1, it is high time to dedicate a few moments to our classic friend #MilkChocolate. Tomorrow is #MilkChocolateDay! Let's celebrate! :-) https://t.co/8And2FCqCD
Still perspiring? Wondering if #chocolate is ideal for this weather? In 2015 we at #BarryCallebaut developed thermo-tolerant chocolate. It only starts to melt at 38 degrees Celsius - that’s 4 degrees higher than normal. https://bit.ly/2AlYWSL Check out our 4 #innovation areas: https://bit.ly/2uTg8JS
Having a great #summer? Feeling hot? There’s no better way to cool down than with #icecream. Our #BarryCallebaut brand #LaMorellaNuts manufactures all sorts of mouthwatering toppings that perfectly grace the heavenly scoop. Check out the brand on https://t.co/yuH23A8621
#RubyChocolate - it’s like looking at the world through ruby-coloured glasses! Check out this fantastic video of the launch of #Callebaut’s #RB1 in #HongKong last week & enjoy the ruby-coloured ambience… and if you understand Chinese - even better. https://t.co/VrYv1QaAMx
#RubyChocolate - it’s like looking at the whole world through ruby-coloured glasses. Check out this fantastic video of the launch of #Callebaut’s #RB1 in #HongKong last week & enjoy the ruby-coloured ambience… and if you understand Chinese - even better.
Time to celebrate another 10-year anniversary at #BarryCallebaut! Opened in 2008 with production starting in early 2009, our #Monterrey plant was our first factory in Mexico. Congrats to a great team in a country with a long #cocoa & #chocolate tradition! https://t.co/mvRDwXh1g8
A year ago we welcomed D'Orsogna Dolciaria to the #BarryCallebaut family. Check out their portfolio of Italian decorations & inclusions - and enrich the flavor, appearance and texture of your creations: https://t.co/mBRUawea6A
Great seeing you at #BarryCallebaut #BCStudio during @IFTfoodscience's #IFT18! In case you missed it, check out the top trends we featured and a few favorite moments from the show. https://bit.ly/2uBhgBI
After market launches in China, Australia and Japan, #Callebaut today introduced #RubyChocolate #RB1 in #HongKong. The Gourmet Paradise is famous for its chocolate consumption, with 1.5 kg per capita in 2017 - one of the highest among Asian-Pacific countries.
Want to see where chefs and trends meet at @IFTfoodscience's #IFT18 in #Chicago? Make sure to stop by our booth S3118 to see how through our craftsmanship we create the chocolate experiences of tomorrow. https://bit.ly/2L95SGN
Want to see where chefs and trends meet at @IFTfoodscience's #IFT18 in #Chicago? Make sure to stop by our booth S3118 to see how through our craftsmanship we create the chocolate experiences of tomorrow. https://bit.ly/2NXGyCi
Did you know that we’ve been operating #Biolands, our direct sourcing & farm services organization, for 10 years now? Biolands is important for our sourcing of #sustainable #cocoa. This shows #sustainability has been a concern for us for a long time. https://t.co/3XWSadcnTw
#ICYMI Happy 10th #anniversary to our #ChocolateAcademies in Suzhou/China, Zundert/Netherlands, Mumbai/India, Chekhov/Russia & Chicago/USA. All these teaching & training centers for #chocolate professionals are part of a network that has now grown to >20 #academies worldwide.
Join us next week at our #BCSTUDIO at @IFT's #IFT18 in #Chicago. Visit booth S3118 to uncover the #chocolate & #cocoa experiences of tomorrow, crafted by two of our chefs, Gabrielle Draper & Emma Afshin: https://bit.ly/2L95SGN
#Breaking In the first 9 months of our current fiscal year the good momentum continued and we increased our sales volume by almost 7%, significantly above market growth, which was at +2.5%. #BarryCallebaut https://t.co/3Jf8VZpZRN
@j_larrose @touton_group @CEMOICemoi @Valrhona @GODIVA indeed, bad luck for our #Belgian colleagues. but we still look forward to support our #French colleagues from @CacaoBarry_ENG coming sunday #AllezLesBleus #WorldCupFinal #WorldCup18
One of the key ingredients of #chocolate is milk powder, which naturally comes from milk. What would we chocolate lovers do without these lovely furry creatures that produce this precious ingredient? Let’s celebrate #CowAppreciationDay! https://t.co/vOfs4bVy5y
enjoy the game tonight - and happy #weekend! #WorldCup18 #BrazilVBelgium #brazilvsbelgium #BrazilBelgium #belgianreddevils (pic courtesy of our colleagues from the #Finest #Belgian #chocolate brand, #Callebaut )
Ever visited a cocoa farm? The @alvinologist did: “We were at Lampung, a province in Sumatra, Indonesia, where Barry Callebaut has launched the “Forever Chocolate” initiative, its pilot scheme aimed at producing more sustainable cocoa.”