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Callebaut covertures- A treat to your taste buds by Russ Murray

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Callebaut covertures- A treat to your taste buds by
Article Posted: 06/20/2012
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Callebaut covertures- A treat to your taste buds

Food & Beverages
The world's largest chocolate manufacturer Barry Callebaut was created way back in the year 1996. The creation came into existence when there was a merging between the Belgian chocolate producer Callebaut and the French company Cacao Barry. The chocolate company is presently situated in Zurich, Switzerland, and worldwide it vastly operates in 26 major countries of the world. The company was formed and developed by the German immigrant Klaus Johann Jacobsit and in due course of time it grew hugely.

The customers of Barry callebaut callets include artisanal users of chocolate like pastry chefs, chocolatiers, caterers, bakeries multinational and national branded consumer goods manufacturers and food retailers which all have a unique taste and characterised for their unique taste. For many of their clients, they manufacture private label as well as branded products. The company also actively undertakes research into chocolate recipes in addition to manufacture, for instance good for health probiotic chocolates, tooth-friendly chocolate which do not harm the teeth even after lot of consumption of the chocolates, chocolate with a high level of antioxidants and "rebalanced" chocolate which do not have any side effects for the consumer’s health, which has an improved nutritional profile has been launched in recently after much study and research. Under Callebaut's innovation strategy these improvements are based. The innovation strategy includes experience, health and wellness, convenience and indulgence. Callebaut covertures produced by the company and contains 32 percent cocoa butter are highly sought after by chocolate lovers from all over the globe. Callebaut unsweetened In the year 1842, Charles Barry in France founded Cacao Barry. To seek out a selection of cocoa beans the company's founder travelled to Africa that helped him to create his first connoisseur's chocolate which became world renowned. In the year 1952, from bean to gourmet chocolate, Cacao Barry became active in different domains of chocolate. In 1963, the fantastic "Baking Sticks" were created by the great company along with the chocolate croissant referred to as "pains au chocolat" which is also highly liked by the chocolate lovers. In the year 1973, to introduce personalized assistance & support to chocolate professionals from around the world, they launched the "Your demonstration partner" brand. In the year 1994, they launched the Pure Origine of Cacao Barry brand which was done shortly before the merger of 1996.

A wide range of chocolates, fillings and decorations were also offered by Barry callebaut along with compounds as well as other cocoa and/or nut-based products for the chocolate, dairy, ice cream, biscuit, and other food industries. As blocks, drops, easy melts, sticks, pearls, or in liquid form, their standard range is packaged very carefully. To meet the special needs of artisan customers the company also offers chocolate products, including hotels, bakers, restaurants, pastry chefs, and caterers also. In comparison to any other chocolate, it contains higher levels of polyphenol antioxidants which are highly beneficial for health.

Russ Murray is the owner of this website and writes articles for his own website. For further Details best chocolate and best chocolate chips please visit the website .

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