Callebaut is the most respected and recognized manufacturer of professional chocolate and a flagship brand within the Barry Callebaut Group. The history of Callebaut has literally defined new quality standards for the chocolate industry. The brand seamlessly combines a century of tradition with modern technology into a single, successful formula. They are true experts in cultivating premium cocoa and crafting elite cocoa products and chocolate from it.
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Callebaut emerged as an independent brand in 1911 in the small Belgian town of Wieze. It was here that Octaaf Callebaut created his very first chocolate recipe. It quickly gained acclaim for its pure taste, becoming a "classic" first locally and then across Europe.
The true secret of its success lay in a unique and, at the time, highly unconventional "bean-to-bar" roasting method. While almost all chocolatiers of that era roasted only the cocoa kernel and discarded the shell, Octaaf kept the shell intact. Though this "strange" approach seemed likely to ruin the flavor, it actually allowed the full release of the cocoa's taste and aroma—notes that remained inaccessible to other manufacturers. Since the cocoa shell contains the highest concentration of natural aromatics, other producers were essentially throwing away the most valuable part.
Over the following decades, the recipes were continuously refined. A range of signature core recipes took shape, and the brand successfully solidified its leadership among professionals. By the early 1930s, Callebaut focused almost exclusively on serving artisanal confectioners and bakers, supplying high-quality chocolate couverture to Belgium's elite pastry chefs.
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The Art of Leadership
Callebaut has always prioritized the technical side of chocolate craftsmanship. Delivering the best product required the best technology. In the 1950s and 60s, the company introduced revolutionary methods for transporting liquid chocolate, which significantly simplified professional workflows and optimized logistics. This made it possible to produce high-end chocolate in larger volumes without the slightest compromise on quality.
In 1988, the brand introduced Callets™—small chocolate drops specifically designed to simplify dosing and melting in professional practice. In recent years, the brand has continued to drive innovation, such as the NXT range of 100% plant-based chocolate, catering to the latest trends among professionals and consumers alike.
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Notably, the company never sought to keep its achievements secret. That same year, the first Callebaut College was opened (the foundation for what is now the international Callebaut Chocolate Academy network). Here, the world’s finest chocolatiers freely exchange knowledge and expertise.
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In 1996, Callebaut joined the Swiss-based Barry Callebaut Group, becoming its "crown jewel." Today, this global giant is the world's leading manufacturer of chocolate and cocoa products. However, the Callebaut brand has maintained its identity and original Belgian recipes, continuing to produce premium chocolate for the professional sector. Acting as the flagship brand for the group, Callebaut primarily targets the HoReCa sector, professional chocolatiers, craft chocolate makers, and fine-dining restaurants. Its products are exported worldwide as a benchmark of quality.
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Callebaut maintains maximum transparency with its customers. You can track the origin of the cocoa beans from the farm to the final packaging. By scanning the QR code on the pack or following the link and entering the unique batch code found on the back, you can discover the entire history of the unique chocolate inside.
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Best Way Foods is the official distributor of the Callebaut brand in Ukraine. You can explore the full range of products in our Catalog. For expert advice or to place an order, please contact our manager by filling out the form below.