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From Callebaut:-

During the celebration of our 100th anniversary, we announced we need to be ready for the future. Well we are! Callebaut will surprise you with plenty of great changes this spring and summer. Changes that will help you find inspiration and information. Improvements that will offer more convenience and efficiency. In short: changes that will help you create great confectionery every day. It's a little too soon to reveal everything… but we can already give you this exciting information below!

 

Join us in Growing Great Chocolate™

 

Savour summer with these new recipes

From now on, Callebaut production shifts entirely to sustainably grown cocoa for all its Finest Belgian Chocolates. That's a great change - for you too! Craftsmen and food professionals who work with Callebaut's Finest Belgian Chocolate, can now claim: “Our chocolate is made with sustainably grown cocoa”.
Grow Great Chocolate too >>
Calletize™ yourself and share your Growing Great Chocolate message with the world >>


Callebaut's Dutch Technical Advisor Ton Jongejan brings in a delightful summer breeze with these fruity confectionery recipes.
Raspberry-aniseed praline >>
Passion Lollipop >>

 

Join us in Growing Great Chocolate™

 

Almonds meet the tropics in PraliPassion™

Just in time to give spring a new boost, Callebaut presents the Strawberry Crispearls™. This 4th generation of the immensely popular Crispearls™ will seduce your customers. With their soft strawberry colour and fruity chocolate taste, they are great for mixing in ice cream, chocolate mousse, and beautiful to top cakes and desserts with.
Discover the entire range >>
Imagine a deep roasted almond praline with a subtle exotic touch of pineapple, passion fruit, coconut and banana. We call it PraliPassion™. It makes a delicious filling in dark and milk chocolate pralines, it tastes lovely in ice cream, mousse and crémeux.
Details >>
   
UK World Chocolate Masters contestants revealed!  
The UK national selection of World Chocolate Masters takes place 2nd-4th Spetember at the Speciality Chocolate Fair, Olympia, London. A big congratulations to the 5 selected contestants who can now be revealed as: Richie Heppell, Ruth Hinks, Conor McAlonan, Simon Woods and Alistair Birt.
More information >>
World Chocolate Masters
   
   

 

 
       
   
   
   

HB Ingredients
Cocoa House, 15, The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL.
Sales order hot-line:+44(0)844 32 44 499
Enquiries:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833