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grenade ghana madagascar sao thomé ecuador arrIBa
“For generations, Callebaut has attached great value to its unique partnership and bond with artisan professionals. That’s why we have searched all over the world for the most distinctive cocoa beans in terms of flavour and quality. These have given rise to our Origine chocolates: a range of exclusive dark and milk chocolates, each made with one rare variety of cocoa bean. It may take you some time to discover the different subtleties and characters of each Origine. But they will certainly help you in creating unique taste sensations. In fact, besides an overwhelming chocolate taste, each Origine carries the aromas of flowers, herbs or spices that are typical for the soil where it was grown. Explore Origine and enjoy it as much as your customers will enjoy the end result: your creations. Isn’t that the most beautiful reward we can have?” Marc Ducobu Callebaut Chocolate Ambassador South America mexico Peru Ecuador Africa grenadE TOGO VENEZUELA sAo tHomé ARRIBA Asia ghana JAVA madagascar PAPUA You’re welcome at the Callebaut Chocolate Academy Callebaut’s Chocolate Academy welcomes you to attend workshops and seminars dedicated to pastry, confectionery or desserts. These focus on new trends, processing techniques and recipes, and enable professionals to share experience. For reservations, call Sonja Van Den Bossche on +32 53 73 02 99 or send an e-mail to sonja_van_den_bossche@barry-callebaut.com Dark chocolates Origine Ghana - 60% cocoa Dark chocolate Origine Madagascar - 66% cocoa Dark chocolate Intensity Cocoa Origine Ecuador - 70% cocoa Dark chocolate Intensity Flowery Cocoa Milk chocolates Origine Sao Thomé - 70% cocoa Dark chocolate Intensity Flowery Cocoa Origine Arriba - 39% cocoa Milk chocolate Intensity Intensity Flowery Cocoa Flowery Cocoa fruity Sweet Heavy Herbaceous Heavy Herbaceous Heavy Herbaceous Heavy herbaceous Herbaceous Milk Sweet Fruity Sweet Sour Sweet Sour Origine Grenade - 60% cocoa Dark chocolate Cocoa Sweet Flowery Cocoa creamy Origine Papua - 70% cocoa Dark chocolate Intensity sour Fruity Sour Origine Mexico - 72% cocoa Dark chocolate Intensity Flowery Fruity Sour Origine Java - 64% cocoa Dark chocolate Intensity Cocoa Fruity Origine Java - 32% cocoa Milk chocolate Intensity Intensity Flowery Cocoa caramel Flowery Cocoa fruity Sweet Heavy Herbaceous Heavy Herbaceous Heavy Herbaceous Heavy herbaceous Herbaceous Milk Sweet Fruity Sweet Sour Herbaceous Sweet Fruity Sour Cocoa Intensity Flowery Heavy Herbaceous Sweet Fruity Sour Cocoa Flowery Heavy Herbaceous Sweet Fruity Sour Sweet sour Fruity Sour Origine Venezuela - 66% cocoa Dark chocolate Intensity Flowery Fruity Sour Origine Togo - 61% cocoa Dark chocolate Intensity Heavy Sweet Sour Origine Peru - 64% cocoa Dark chocolate Cocoa Fruity creamy caramel Ecuador land of legends and contrasts Origine first leads us to Ecuador, “la mitad del mundo” or the middle of the world, and the mysteries of this vast Latin land. It owes its name to its position on the equator, its notoriety to the legends of the Inca. Ecuador bears contrasts in every acre of its soil. Be amazed by the wildness of the Andes and the beauty of the coast, the capriciousness of its volcanoes and the hidden fertility of the Amazon jungle. Ecuador’s biggest cocoa plantations are found in the coastal and central provinces of Guayas, Manabi and Los Rios. Here some exclusive cocoa species are grown. Ecuador 70% cocoa Origine Dark Chocol ate History and origin of Ecuadorian cocoa Some recipes Cocoa growing in Ecuador probably goes back to the 17th century. In the early 1900s the country even became one of the world’s biggest producers. Apart from its long history, Ecuador has quite a reputation when it comes to unique cocoa. Ecuador’s original cacao – also known as Cacao Nacional, a Forastero species – is renowned for its distinct flavour and strong aromas. After decades of setbacks, however, the vulnerable Nacional variety almost disappeared and has been gradually replaced in the South by more robust and productive Trinitario species from Trinidad and Venezuela. Origine Chocolate Ecuador Taste Profile This dark chocolate has a very high cocoa content, but its mildness leaves plenty of space for a host of fruitiness and expressive aromas! Top notes of red fruits, dried grasses and tropical flowers prevail in this exclusive, refined chocolate. Name Ref. Viscosity Packaging Ecuador CHD-R731EQU-552 S Callets™ 2.5 kg Intensity Cocoa Flowery Heavy Herbaceous Sweet Fruity Sour You can find these recipes on www.callebaut.com or contact your local sales representative for hard copies • Chocolate orange soufflé with Origine Ecuador • Frutti, a fruity praline with banana, passion fruit and Origine Ecuador ARRIBA mysterious valleys between Andes and Pacific Arriba means “higher” and refers to the North-West region of Ecuador. There a necklace of lush green and tropically warm valleys stretches from the Pacific to the Andes. This is one of the most remarkable and most bio-diverse territories in the world. Precisely this area, between the Cordillera Costanera (coastal hills) and the Andean Cordillera Occidental, is renowned for its small, historic cocoa plantations. Our search for some of the world’s most remarkable cocoa takes us further West, to the provinces of Cotopaxi and Los Rios. Especially around the ancient town of Quevedo we find what we are looking for: the rarefied, centuries-old Nacional. Arriba 39% cocoa Origine Milk Chocol ate History and origin of Arriba cocoa Some recipes The typical Arriba flavour found in the original Cacao Nacional grown in North Ecuador is one of a kind. This ancient, aromatic Forastero type is becoming very rare. In fact, it can only be found on small household farms. A more robust and productive Trinitario variety has been gradually replacing it over the course of the past century. Still, the Nacional type in particular is so much appreciated and sought after since it carries the renowned Arriba flavour. Many cocoa growing countries have even tried to smuggle Arriba plants in to reproduce the typical flavour locally, but without success. The unique climate and soil conditions in the northern part of Ecuador seem to have a magical effect on the cocoa grown there. Origine Chocolate Arriba You can find these recipes on www.callebaut.com or contact your local sales representative for hard copies • Chocolate chestnut mousse with Origine Arriba • Saffron, a sweet delight with honey and Origine Arriba Taste Profile This milk chocolate surprises with its intense cocoa body – unmistakably Arriba – and fruity flavours. The taste is very well-rounded with plenty of creaminess and milk. It even reveals subtle hints of exotic herbs and spices. Name Ref. Viscosity Packaging Arriba CHM-Q415AR-552 SSSS Callets™ 2.5 kg Intensity Cocoa fruity Sweet herbaceous Milk sour creamy caramel MADAGASCAR a paradise for the senses Africa’s largest island, Madagascar or “the red island,” is located a few hundred miles from the East coast of Mozambique. The dry West hosts the mythical baobab tree and wonderful beaches. The moist and tropical East nurtures dense rain forests. Madagascar’s deep red soil is the cradle of many sensual and inspiring spices such as vanilla, cinnamon, cloves and both pink and black pepper. We travel up North, to the evergreen Sambirano valley where between ylang ylang and mango trees, some of the world’s finest cocoa is grown. MADAGASCAR 66% cocoa Origine Dark Chocol ate History and origin of Malagasy cocoa Some recipes Madagascar – that exotic flower among East African islands – is renowned for its extraordinary vanilla. The island also brings forth amazing cocoa crops, mainly consisting of the Forastero variety, with lesser amounts of Trinitario and Criollo variety beans. The best cocoa is grown in the North-West Ambanja region of the island. It is extremely mild and soft, with plenty of fruity flavours and spicy aromas. Origine Chocolate Madagascar Taste Profile Madagascar is a typically pale dark chocolate. It surprises with an supre mely delicate yet powerful taste. Its flavour is characterised by fruity notes of banana, red fruit, and hints of sweet tobacco and licorice. Name Ref. Viscosity Packaging Madagascar CHD-U66MAD-552 S Callets™ 2.5 kg Intensity Cocoa Flowery Heavy Herbaceous Sweet Fruity Sour You can find these recipes on www.callebaut.com or contact your local sales representative for hard copies • Savarin of Origine Madagascar & panna cotta with green tea • Jasmine praline with Origine Madagascar grenade the Caribbean isle of spice Discovered in 1498 by Christopher Columbus, Grenada embodies pure, unspoiled Caribbean exotics. The Spanish explorers renamed the original Camerhogue as Concepción. Even later, Spanish sailors adopted the name Grenada since the green and hilly paradise reminded them of the Spanish city Granada. With its mixed population of African, West Indian and European descent, its 45 white beaches, its mangroves and lush, vibrant vegetation, this small island is an exclusive pearl in the Caribbean. About one hundred miles from the Venezuelan coast, it offers warm temperatures the whole year round. The dense rain forests and fertile volcanic soil form the ideal birthplace for exotic spices and precious crops such as cocoa. grenade 60% cocoa Origine Dark Chocol ate History and origin of Grenadine cocoa Some recipes Grenada – also known as the “spice island” – is renowned for its aromatic cocoa of extremely high quality. Cocoa cultivation on the island of Grenada began at the end of the 17th century. Although this cocoa is appreciated for its character and refinement, Grenada accounts for only a tiny proportion of the world’s cocoa production. During the latest harvests, hurricanes still reduced the yield and made Grenade cocoa an extremely sought after variety. The plantations mainly produce Criollo/Trinitario varieties that yield a strong-tasting cocoa. Although Grenada lies in the hurricane belt, the plantations have been spared since 1955. Origine Chocolate Grenade Taste Profile Grenade is a very fine, subtle chocolate with strong cocoa body, slight bitterness and great aromatic expressions. It is distinguished by its delightfully subtle hints of spices and flowers. Name Ref. Viscosity Packaging Grenade GRENADE-552 SS Callets™ 2.5 kg Intensity Cocoa Flowery Heavy Herbaceous Sweet Fruity Sour You can find these recipes on www.callebaut.com or contact your local sales representative for hard copies • Spicy hot chocolate made with Origine Grenade • Oolong, a refined praline with an Oolong tea-thyme ganache and Origine Grenade sao thomé the beauty of a quiet volcanic island While searching for a route to India in the early 1470s, Portuguese explorers discovered an uninhabited island off the West coast of Africa, in the Gulf of Guinea, and named it São Tomé. This island offers extremely varied surroundings and climate conditions. From the rough, mountainous and basaltic surfaces in the West to mangroves harbouring unique bird species. A few miles further, there is even an ancient volcanic crater lake, covered with a surface of dense vegetation that you can actually walk on. The cocoa trail leads us East, to the tropical rain forest. There in particular, the soil is ideal for one of Africa’s most powerful cocoa varieties. sao thomé 70% cocoa Origine Dark Chocol ate History and origin of Sao Thomé cocoa Some recipes São Tomé has a long tradition in African cocoa. It’s even referred to as Chocolate Island. Cocoa was introduced in 1822 from Brazil, first to the small island of Principé, later to Sao Thomé where it quickly replaced coffee plantations. The island produces a very dark and intense cocoa with surprising aromatic notes. The limited yield of around 3,000 tonnes per year makes this variety very sought after and exclusive. Sao Thomé cocoa still retains the original qualities of Brazilian cocoa but is less sharp. The presence of Forastero genes yields very big, reddish beans that are fermented very evenly to produce a very fine cocoa. Origine Chocolate Sao Thomé Taste Profile This extremely dark chocolate carries within it the mythical soul of Africa. It is immensely dark, powerful and intense, due to its overwhelming cocoa body. It offers an exciting bitterness and refreshing acidity with only little sweet touches. In contrast, it reveals a floral, aromatic character and subtle notes of olives, peas, spices and fruits. Name Ref. Viscosity Packaging Sao Thomé SAOTHOME-552 SSS Callets™ 2.5 kg Intensity Cocoa Flowery Heavy Herbaceous Sweet Fruity Sour You can find these recipes on www.callebaut.com or contact your local sales representative for hard copies • Raspberry chocolate tartlet with Origine Sao Thomé • Ginger, a praline made with Origine Sao Thomé and aromatised with grated ginger and lemon zest ghana fertile land of the river Volta and the Ashanti “Akwaaba,” meaning welcome, is the warm greeting with which Ghanaians will welcome you to their country. Formerly known as the Gold Coast, this friendly heart of black Africa is bordered by Côte d’Ivoire, Burkina Faso and Togo, stretching about nine hundred kilometres long and five hundred kilometres wide. Northern Ghana is semi-arid savannah teeming with wild life. The South too with its red coloured soil is fairly dry and hot. But 50 miles beyond the dry, low plains, green hills and richer vegetation announce the fertile belt of Central Ghana and its African rain forest. In the East it borders the majestic Lake Volta. Heading West brings us to Kumasi, the capital of Ashanti region and centre of cocoa cultivation where dark, magnificent and intense cocoa has become the new gold. ghana 60% cocoa Origine Dark Chocol ate History and origin of Ghanaian cocoa Some recipes Cocoa growing in Ghana is just over 100 years old. The introduction of Amelonado seeds from the island of Fernando Po by the legendary Tete Quarshie marked the real start of Ghanaian cocoa cultivation. The first plantations were established in Mampong, but successful harvests lead to extension of the cocoa growing area into Ashanti and Brong Ahafo territory. Today, it covers a wide belt from the South-East to the South-West of Ghana, planted with stronger hybrids than the original Amelonado species. After decades of difficulties and setbacks, Ghana grows one of the most beautiful and stable cocoa crops in West Africa. Origine Chocolate Ghana Taste Profile This dark, intense Origine chocolate reveals a well-rounded, extremely balanced taste. Offering a strong cocoa body, it leaves plenty of openness for playful and refreshing fruity notes, especially red fruits, and aromatic hints of chestnut and spices. Name Ref. Viscosity Packaging Ghana CHD-U60GHA-552 S Callets™ 2.5 kg Intensity Cocoa Flowery Heavy Herbaceous Sweet Fruity Sour You can find these recipes on www.callebaut.com or contact your local sales representative for hard copies • Chocolate ginger mousse with Origine Ghana • Cinnamon, a praline made with Origine Ghana and aromatised with cinnamon JAVA a wild stream of great impressions Java is one of Indonesia’s over seventeen thousand islands. Java is like a thousands waterfalls at the time. Or a curvy stream full of surprises. Let yourself float from the crowded hectic city life in Jakarta and Yogykarta to the unearthy moon landscape of Bromo. Be amazed by the temples of Borobudur and Prambanan, an ancient complex of over 200 ancient Hindu temples. Dream away at the sight of the lush, green Dieng valley with its coffee, tea and tobacco plantations, and at the magic colours of the volcanic Telaga Warna lake. We head South, to the beautiful and warm Pangadaran region. There we find the remarkable pale and aromatic cocoa Java is so renowned for. JAVA 32% cocoa Origine Milk Chocol ate History and origin of Javanese cocoa Some recipes Cocoa was probably smuggled into Indonesia through the Philippines in the 17th century. It was first planted on the island of Sulawesi and later exported to Java. Originally, an extraordinary Criollo variety was grown in Java – the Java Red – with superior, refined aromas. Later on, more robust Forastero hybrids were introduced and planted. Javanese cocoa has a typical pale, reddish colour and offers remarkable aromas. Nowadays the Java bean is extremely rarely available. Origine Chocolate Java You can find these recipes on www.callebaut.com or contact your local sales representative for hard copies • Origine Java-lime crémeux with tapioca pudding and lychee jelly • Tonka, a ganache flavoured with Tonka bean and enrobed with Origine Java Taste Profile This milk chocolate has a typical pale and reddish colour, typical of the Java cocoa beans. But what a taste sensation! Explicit flavours of sweet caramel and biscuits and refreshing fruity, with slightly acid touches. Name Ref. Viscosity Packaging Java JAVA-552 SSS Callets™ 2.5 kg Intensity Cocoa fruity Sweet herbaceous Milk sour creamy caramel Origine Box the perfect gift! Callebaut has brought together six Origine chocolates in a discovery box. It contains six neapolitans of each Origine chocolate and a leaflet explaining the origin of the cocoa and the taste of the chocolate. This box is ideal for tasting or comparison, and will be the perfect gift for many of your customers. Name Ref. Content Origine Gift Box CHM-ORIGINCAL-X24 36 neapolitans (10 g): - 6 neapolitans Ecuador dark chocolate - 6 neapolitans Grenade dark chocolate - 6 neapolitans Sao Thomé dark chocolate - 6 neapolitans Ghana dark chocolate - 6 neapolitans Madagascar dark chocolate - 6 neapolitans Arriba milk chocolate Packaging Cardboard box brown • 360 g Origine Neapolitans the perfect treat! Specially for tasting purposes, Callebaut offers each Origine chocolate in 10 g neapolitans. They are beautifully shaped, ideal for serving with coffee or tea and ready for resale. Name Ref. Content Packaging Neapolitans Ecuador CHD-LU-EQU-X15 200 neapolitans (10 g) of Origine Ecuador dark chocolate Box • 2 kg Neapolitans Grenade CHD-LU-GRENADE-X15 200 neapolitans (10 g) of Origine Grenade dark chocolate Box • 2 kg Neapolitans Sao Thomé CDH-LU-SAOTHO-X15 200 neapolitans (10 g) of Origine Sao Thomé dark chocolate Box • 2 kg Neapolitans Ghana CHD-LU-GHANA-X15 Neapolitans Madagascar CHD-LU-MADA-X15 200 neapolitans (10 g) of Origine Ghana dark chocolate Box • 2 kg 200 neapolitans (10 g) of Origine Madagascar dark chocolate Box • 2 kg Neapolitans Java CHM-LU-JAVA-X15 200 neapolitans (10 g) of Origine Java milk chocolate Box • 2 kg Neapolitans Arriba CHM-LU-ARRI-X15 200 neapolitans (10 g) of Origine Arriba milk chocolate Box • 2 kg JAVA pearl in the Indonesian crown Exploring Java is like making a tour of the most extreme emotions. This necklace of islands entices with its hectic city life and open countryside. The province of West Java embodies all the extravert openness of the island, whereas the Centre and the East display a more closed and refined culture. Central Java is the location of the famous Borobudur temple complex and the amazing Dieng plateau with its countless swamps and volcanic craters. Further East, untamed nature rules in all its variety: from majestic mountains to the lunar landscape of Mount Bromo, from the “sulfur mountain” of Welirang to the rugged Lien Plateau. The cocoa trail leads us to East Java, where we encounter a dark, fine flavour and aromatic cocoa – different though from the extremely rare Java Red that Calleaut selects for its milk chocolate. JAVA 64% cocoa Origine Dark Chocol ate History and origin of Javanese cocoa Some recipes Cocoa was probably smuggled into Indonesia through the Philippines in the 17th century. It was first planted on the island of Sulawesi and later exported to Java. For this dark chocolate, only the darker Java beans are used. This robust Forastero hybrid is grown on a bigger number of plantations and therefore more widely available compared to the extremely rare and pale Java A-beans selected for our Java milk chocolate. Origine Chocolate Java Taste Profile This dark Java chocolate has a fairly high cocoa content and dark colour. It tastes very bitter and fruity at the same time. Especially the typical fresh acid touches endow this chocolate with an aromatic and complex bouquet comparable to that of wine. Name Ref. Viscosity Packaging Java CHD-T65JAV-552 SS Callets™ 2.5 kg Intensity Cocoa Flowery Heavy Herbaceous Sweet Fruity Sour You can find these recipes on www.callebaut.com, or contact your local sales representative for hard copies • Java, a praline with dark ganache based on dark chocolate Origine Java Mexico the start of a great chocolate heritage When Cortes and his men first set foot in Mexico in the 16th century, one of the strange things they encountered was “Xocotlatl.” They were curious to see the Aztecs using a small almond-like seed as currency. No-one could have imagined that this would have led to the spread of cocoa and chocolate around the world. The New World still harbours the legends of the Mayas, Toltecs and Aztecs. Its pyramid cities and ruins bear witness to ancient cults and advanced civilisations that were swallowed up in the night of history. Mexico’s cocoa trail leads us to the eastern state of Tabasco on the Caribbean coast and its southern neighbouring state of Chiapas on the Pacific. Mexico 72% cocoa Origine Dark Chocol ate History and origin of Mexican cocoa Some recipes Mexico has always played an important role in cocoa cultivation, although the growing importance of neighbouring countries in cocoa cultivation led to a decline in production. Since 1940, when stability returned to the country, cocoa production has risen once more from 2,000 tonnes to 40,000 tonnes. The original Criollo varieties have been gradually replaced with the stronger Forastero varieties, leading to bigger yields. But it is the extra ordinary, fine flavour of the original Criollo that we are interested in. It is only found rarely nowadays, but produces extremely aromatic cocoa. Origine Chocolate Mexico Taste Profile Mexico has a rich cocoa content, determining its dark colour and intense taste. Its rather bitter taste is very well balanced with plenty of appealing, fresh and fruity flavours and aromas. Name Ref. Viscosity Packaging Mexico CHD-U72MEX-552 SS Callets™ 2.5 kg Intensity Cocoa Flowery Heavy Herbaceous Sweet Fruity Sour You can find these recipes on www.callebaut.com, or contact your local sales representative for hard copies • Maya, adipped praline with ganache from dark chocolate Origine Mexico Papua the untamed other end of the world Situated to the North-East of Indonesia, this rugged, untamed island group offers a tremendous variety of contrasts. From steamy swamps and rain forests to alpine mosses, from suffocating heat to highland chills. Papuans are praised for their hospitality, whether they are the plumed, pearl-shelled villagers or the ever-singing Lani and Dani tribes. All are keen to show visitors the beauty of their island, such as Lake Kutubu at an altitude of 800 metres, the crater of Mount Wilhelm or the tiny tree kangaroos and enormous Queen Alexandra birdwing butterflies. Papua still is one of the rare spots on earth that is amazingly unspoiled. Papuan cocoa has a young history and takes us to the Eastern Lae region of the island and to some of the northern islands like New Britain, New Ireland and Bougainville in the Solomon Sea. Papua 70% cocoa Origine Dark Chocol ate History and origin of Papuan cocoa Some recipes Cocoa was introduced to Papua New Guinea about 1900. Probably, cocoa from the neighbouring island of Samoa was brought to Papua and gave rise to cultivation there. It has Trinitario genes – originating from Sri Lanka and Java varieties – and offers an intense taste with fine flavour. Cultivation levels remained rather low until the 1970s, and then increased due to renewed interest from the authorities. After independence in 1975, cocoa cultivation dropped to lower yields again. More recently, the government has made fresh efforts to promote cocoa cultivation, leading to promising plantations growing some fine flavour grades. However, continuity of cocoa cultivation is still threatened by latent political instability and tribal wars. As a result, Papuan cocoa has become a much sought-after rarity. Origine Chocolate Papua Taste Profile Papua has a high cocoa content. It tastes strongly bitter with aromatic smoked notes. Remarkable top notes of fruits, subtle herbs and fresh acids round off the taste and form a counterbalance. Name Ref. Viscosity Packaging Papua CHD-U70PNG-552 SS Callets™ 2.5 kg Intensity Cocoa Flowery Heavy Herbaceous Sweet Fruity Sour You can find these recipes on www.callebaut.com, or contact your local sales representative for hard copies • Papona, a moulded praline with ganache based on dark chocolate Origine Papua Legendary PERU, mysterious as its sun cult On the edge of the Pacific lies Peru, once the centre of the mighty Inca empire, one of the oldest pre-Columbian cultures of America. The abandoned city of Machu Picchu still bears witness to the glories of this empire and its worship of the sun god Inti. The natural landscape of Peru holds many surprises, ranging from the arid coastal plain to the soaring peaks of the Andes. The mysterious Lake Titicaca lies at an altitude of 3000 metres. Farther East we encounter the tropical forests of the Amazon basin. It is here, in the heart of the Amazonian rain forest, that the finest Peruvian cocoa is found. PERU 64% cocoa Origine Dark Chocol ate History and origin of Peruvian cocoa Some recipes Peru is a country of constantly varying altitude, with plains, valleys and mountains, and only certain limited areas are suitable for cocoa cultivation. Most cocoa is grown on the high plains, requiring extensive care and expensive transportation. Nevertheless, it’s well worth the effort, since Peru produces some remarkable Criollo varieties, with great taste and exciting aromas. Origine Peru Chocolate Taste Profile The dark Origine Peru chocolate offers pure excitement to the palate. It has an intense cocoa body with a very mild and pleasant bitterness. At the same time, you will experience strong aromas with a fresh acidity and plenty of fruit, especially hazelnut and pear. Name Ref. Viscosity Packaging Peru CHD-P64PER-553 SS Callets™ 2.5 kg Intensity Cocoa Flowery Heavy Herbaceous Sweet Callebaut Origine Peru Callebaut Select 811NV Fruity Sour You can find these recipes on www.callebaut.com, or contact your local sales representative for printed copies. • Banana Choco Peru, a refined pastry created with dark chocolate Origine Peru Togo, a strip of natural beauty The natural landscape of Togo is as varied as the succession of peoples and cultures that have ruled over this country in the past. Togo occupies a long, narrow strip of land in West Africa, extending inland from the Bight of Benin, squeezed between Ghana and Lake Volta in the West and Benin in the East. In the North, the land is dominated by gently rolling savannah, teeming with wildlife. In the South, the plateau slopes down to a coastal plain with extensive lagoons and mangrove swamps. Between these extremes, the shady hills and fertile soils of the lush rain forest form the perfect habitat for the cocoa tree. TOGO 61% cocoa Origine Dark Chocol ate History and origin of Togolese cocoa Some recipes The cocoa history of Togo is closely related to that of Ghana, as the East Ghanaian and Togolese cocoa growing areas in practice form one big region. Historically, after being divided into a French and a British part, the latter merged with Ghana when the country became independent. However, the Togolese cocoa is distinct from the West Ghanaian cocoa since the different soil, the drier climate and the Harmattan wind all exert an influence. Cocoa yields in Togo are limited to about 10,000 tonnes per year. Origine Togo Chocolate Taste Profile This dark chocolate is rich in cocoa and has a very balanced profile. The sweetness, sourness and bitterness are in perfect harmony, leaving plenty of space for some typical fruity and aromatic notes, especially spicy hints of gingerbread. Name Ref. Viscosity Packaging Togo CHD-S61TOG-553 SS Callets™ 2.5 kg Intensity Cocoa Flowery Heavy Herbaceous Sweet Fruity Sour Callebaut Origine Togo Callebaut Select 811NV You can find these recipes on www.callebaut.com, or contact your local sales representative for printed copies. • Togo, a dessert based on chocolate mousse prepared with dark chocolate Origine Togo Majestic Venezuela Venezuela expresses its majesty in many ways. The Orinoco, the world’s third largest river, meanders through Venezuela’s impressive landscapes. The Angel Falls are the highest waterfall on earth, plunging 978 metres into the Devil’s Canyon below. Lake Maracaibo for its part is the largest enclosed body of water in South America. The list goes on: the dreamscapes of the deep Guacharo caves, housing thousands of oilbirds, or the impressive table mountain formations in the Canaima National Park, the swamps of Los Llanos… Venturing to the North-West of the country takes us to the ancestral home of the cocoa tree, in the eastern Guyana region of the Orinoco basin. VENEZUELA 66% cocoa Origine Dark Chocol ate History and origin of Venezuelan cocoa Some recipes For centuries, Venezuela was famed for its fine cocoa varieties of the pure Criollo type. Regrettably, most of these have disappeared since Forastero types from Trinidad were introduced around 1825. Remnant plantations of the Criollo type are still to be found around Lake Maracaibo and along the coast, to the West of Caracas. They yield very small harvests, but of an extraordinary quality. The same goes for the Trinitario cocoa that is grown in the Barlovento and Paria Peninsula areas. Origine Venezuela Chocolate Taste Profile This exclusive dark chocolate has a high cocoa content, and yet its character is very mild. Its fresh sourness releases rich fruity flavours and aromas, reminiscent of grapes. Name Ref. Viscosity Packaging Venezuela CHD-O66VEN-553 SSS Callets™ 2.5 kg Intensity Cocoa Flowery Heavy Herbaceous Sweet Fruity Sour Callebaut Origine Venezuela Callebaut Select 811NV You can find these recipes on www.callebaut.com, or contact your local sales representative for printed copies. • Carriacou, an enrobed praline recipe based on dark chocolate Origine Venezuela
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