With so much chocolate available in America, you need to stand out from the crowd by making chocolates with uncompromising quality. For 30 years we have been buying only the best ingredients, from all of the world and right here at home. Callebaut chocolate has won the "Best Chocolate Award in Europe". Using only the best quality chocolates and fillings that work together to complement each other, you will taste the difference. What separates us from all the others is that we use cocoa butter instead of vegetable fat and paraffin waxes that others use. We thought we would give you a tour of where our ingredients come from.

Vanilla Beans from Madagascar

Madagascar is today the leading Vanilla producer in the world and the quality of the beans is also famous all around the world. The

vanilla is in fact an Orchidea existing naturally at Mexico (botanical name of the product is "planifolia"). It was introduced in the Indian ocean islands (Madagascar, La réunion, Comoros) in the last century to be produced there in higher quantities.

All the vanilla from Madagascar is produced in the North east of the country. The temperature, the weather and also the nature provide there the best conditions for the growing of the plant which explains its high quality level.

Minnesota Dairy Cream

The cream that we use is the richest we found and made especially for our chocolates. It has less water and a high butterfat, which equals a richness that is unsurpassed.

European Style Butter

European Style butter is Grade AA and is 83% butterfat versus 80% for regular butters. It is made by churning cream slower and longer in the age-old tradition of fine European butters. It has a creamier taste and a silkier texture. It is preferred by many chefs because it makes flakier pastries, smoother sauces and creamier chocolates!

Cocoa Beans

Cacoa is grown equator, there are 40 beans on a pod and they grow on the trunks and the branches. They harvest them twice a year, cut the pods open and are dried in the sun for week. The fermentation gives you your chocolate flavor. Cocoa beans are blended together to give different flavors from different areas. Beans then are ground under heat and pressure to produce a liquid mass, then cocoa butter is produced and the remainder is the cocoa powder, then to coevetuer chocolate that we use is a premium chocolate that has 37% of cocoa butter in it. Then it is mixed for several days (called counching) and then temperd and put into 11 pound bars.

Marzipan from Germany

Pastry chefs have used marzipan for hundreds of years. It is a delicacy found in many countries that can be used in baking and in covering and filling cakes, cookies, breads, tortes, and other delicacies. Marzipan is a sweet, pliable mixture of almond paste and sugar. It is often tinted with food coloring and molded into a variety of shapes such as fruits, animals, flowers and holiday shapes. We use this wonderful treat in many of our delicacies.

Wild Cherries from Italy

The cherries from Italy are smaller and provide a rich concentrated flavor.

Oranges and other fruits from Australia

Candied fruits (ginger, oranges and pineapples). Fresh fruit is dehydrated and the water is replaced with fine sugars. You will taste the difference.

Gianduja from Europe

This sweet hazel nut cream comes from Europe and is loved the world over. Before there was Peanut Butter in America they were enjoying the hazel nut creams in everything including their deserts, candies and pastries.