The brand has just presented a collection in collaboration with the Argentinian artist and chocolatier, Maria Jesus Bordon Hisa.
This new couverture is characterized by the absence of conching, an unprecedented texture, and a very reduced list of ingredients.
For the American market, it presents 11 references in which practices that are not harmful to the environment or to farmers have been applied.
In this release, François Deremiens uses unrefined sugar sourced from Belgian sugar beets.
These cacao powders, each with their own technical benefits, distinct colors, and flavors, are divided into three specific ranges.
In its preparation, fermentation in acacia wood boxes is combined with slow roasting methods.
With this launch, the company reflects the strong ties it has with its cocoa-partners, suppliers, employees, and customers.
Pear, apricot, and pineapple are their three new flavors.
Dutch Meadows and Blenda have a natural and very versatile butter ghee.
To achieve the creamy mouthfeel and flavor, Callebaut extracts a 100% vegetable milk-alternative from the chufa plant, which is very respectful of the environment