Wait, before you automatically click “Essential Cookies” please read...
.svg "Keylink Limited"){kind=logo}
Callebaut's New Low Roasting Process
Callebaut’s New Low Roasting™ Process
As part of Callebaut’s new brand identity, they’ve introduced two distinct ranges: Signature Collection and Selection. The Signature Collection features a range of single origin chocolate couvertures that highlight the terroir from which the beans have been chosen. In order to maintain the unique flavour and taste of the cocoa in each chocolate, Callebaut has developed a brand-new roasting process. Keep reading to find out more…
What is Low Roasting™?
Low Roasting™ is Callebaut’s new cacao processing method; a carefully controlled process with halved roasting times at a lower temperature. This more precise and gentler roast improves the aromatic profile, preserving the character, delicate notes and natural complexity of the cocoa.
Inspired by culinary slow cooking, Low Roasting™ coaxes out delicate flavours rather than overpowering them, protecting polyphenols and preserving specific notes that would otherwise be lost at high temperatures. So, your single origin bars, bonbons and desserts will bring the full flavour experience of the terroir with every single bite.
Why has Callebaut made the change to their cacao roasting process?
In a poll, Callebaut found that the most important purchase driver for consumers buying a chocolate product is taste (84%). This inspired them to create ‘Masters of Taste’, a new strategy focusing on the unique flavours of the chocolates and cocoa powders in the Callebaut range.
Roasting cocoa beans is an important step in the production of chocolate as it develops the aroma profile of the cocoa. Low Roasting™ perfects the roast temperature for each origin and terroir, allowing flavours to develop gradually while preserving delicate notes.
How does it affect the flavour profile of my favourite chocolate?
The new roasting method means that the original characteristics of the cacao are maintained, not lost during the process of creating the chocolate. This means bolder aromas, more unique flavours and prominent notes that might have been more subtle or even hidden in the past.
You can rely on these couvertures to bring all the usual Callebaut quality and workability, with the added benefit of a single origin story you can be proud of and flavour your customers will love.
Why is Callebaut introducing a single origin range?
Premium chocolate products have continued to grow in popularity over the last few years, as cocoa prices have risen and consumers are increasingly choosing the best quality chocolate they can afford. With the rising demand for ethical and sustainable produce, as well as the trends for wellness and small indulgences, single origin chocolate is the perfect choice for consumers.
What is ‘Masters of Taste’?
Masters of Taste is the motto at the heart of Callebaut’s new brand identity. Based on trends and market preferences, it’s all about great taste and the unique benefits of each origin and blend of beans. And with the Callebaut Chocolate Academy and CI&TS and Chocolate Lab available to support, Callebaut are putting the emphasis on fantastic products with great taste and workability, and being the go-to source of chocolate expertise for artisans, bakers and chefs across the world.
Discover the full story in our blog, Putting Taste at the Heart of Chocolate: Callebaut’s New Chapter.
At Keylink, we’re so excited for this next phase of Callebaut’s journey, and we can’t wait to share their newly rebranded products with you as soon as stock arrives! Until our existing stock runs out, you’ll continue to receive your items in Cacao Barry and Mona Lisa packaging. Both versions will be shown on the product pages until the transition to Callebaut’s new branding is complete.
