A Beginner’s Guide to Callebaut Products

Three bags of Callebaut products

Did you know that Barry Callebaut, the company that owns Callebaut, operates the largest chocolate factory in the world? It produces up to 350,000 tonnes of chocolate every year. That’s enough to fill Wembley Stadium 13 times over! As a result, Callebaut has become a trusted name for many chocolatiers, bakers and dessert businesses. From couverture chocolate and flavoured chocolate to sauces, mousse powders and decorations, the range covers many different dessert-making needs. CFW is proud to distribute these products, and this article gives an introduction to the vast range of Callebaut products available from CFW.

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What Cocoa Powder is best for your Business? 10/12% Fat vs. 22/24% Fat and Their Professional Applications

Cocoa Powder for Businesses: 10/12% Fat vs. 22/24% Fat

In the world of professional baking, catering, and chocolate production, Cocoa Powder isn’t just an ingredient—it’s a strategic choice. The fat content of Cocoa Powder, specifically 10/12% (low fat) versus 22/24% (high fat), can transform your product line, streamline costs, and improve quality. Understanding their differences and applications is key to optimising your business’s offerings. Let’s dive into the details and explore how these two cocoa types can work for you.

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This Guy Eats Chocolate for Every Meal and Is Probably Healthier Than You

This Guy Eats Chocolate for Every Meal and Is Probably Healthier Than You
This Guy Eats Chocolate for Every Meal and Is Probably Healthier Than You
Chocolate all day, erryday? Sounds like a dream, apart from the pimples, sugar headaches, and inevitable weight gain.

Not for Willie Harcourt-Cooze. The Devon-based chocolate maker incorporates it into almost every meal, but says he’s as lean and energetic as the next juice-chugging clean eater. Continue reading This Guy Eats Chocolate for Every Meal and Is Probably Healthier Than You