TAKE THE TOUR OF OUR WIEZE CHOCOLATE FACTORY

Kirsten Tibballs in Wieze factory

THE BEANS THAT MAKE THE CUT

Kirsten Tibballs and Callebaut expert checking the quality of the callebaut cocoa beans

CHECKING THE QUALITY OF THE BEANS

Cocoa pod callebaut

THE ORIGINAL COCOA BEAN BLEND

THE ORIGINAL CALLEBAUT WHOLE BEAN ROASTING

THE ORIGINAL WHOLE BEAN ROASTING

Kirsten Tibballs callebaut expert refining cocoa liquor

THE REFINING COCOA LIQUOR

Kirsten Tibballs and Callebaut expert

QUALITY CHECKING THE TASTE OF THE COCOA LIQUOR

Kirsten Tibballs and Callebaut expert in the lab

INTO THE CHOCOLATE KITCHEN

REFINING CALLEBAUT CHOCOLATE

FINE, FINER, FINEST: 5 ROLL REFINING

Kirsten Tibballs and Callebaut expert talking about conching

CONCHING THE ORIGINAL TASTE

TESTING THE FLUIDITY OF CALLEBAUT CHOCOLATE

TESTING AND FINETUNING THE FLUIDITY

callebaut chocolate at its final shape in blocks

CALLEBAUT AT ITS FINAL SHAPE

Join our Newsletter

Become part of the largest community of artisans and chefs to stay informed on the latest industry news, innovations, techniques, learning opportunities & more.

Spam Free. Change your mailing preferences anytime.

I Want to Join