Australian chefs have more ways to explore cocoa flavour, colour and texture, with a new collection of Callebaut Origin chocolates and professional cocoa powders reaching the local foodservice market.
Made in Belgium by a brand that has been creating chocolate for professional kitchens since 1911, the expanded range combines distinctive flavour profiles with the consistency and performance required for pastry, bakery, gelato and confectionery.
Chocolate with a Sense of Place
Cocoa can develop markedly different characteristics depending on where it is grown. Callebaut’s Origin chocolates highlight these regional differences, giving chefs greater flexibility when building pairings or developing a signature dessert.
Zestina Madagascar 67% combines roasted cocoa with raspberry and orange notes. Its bright fruit character lends itself to ganaches, mousses, bonbons and desserts paired with berries, citrus or spice.
Zestina Tanzania 75% offers a more robust cocoa profile, balanced by dried fruit and tropical yellow fruit notes. It brings depth to cakes, tarts, confectionery and plated desserts where a stronger chocolate flavour is needed.
Rustic São Tomé 70% takes a warmer direction, combining cocoa with coffee undertones and a balance of sweetness and gentle bitterness.
Available in practical 1kg Callets, the Origin range offers different cocoa percentages, flavour profiles and fluidities for moulding, enrobing, flavouring, panning and decorating.
Powders with a Purpose
Callebaut’s new professional powder portfolio gives chefs more control over cocoa intensity, colour, texture and mouthfeel.
Botanical Extra Brute is a versatile high-fat cocoa powder with a reddish-brown colour and dominant roasted cocoa profile. It can be used across cakes, biscuits, glazes, sauces, beverages, ice cream and gelato.
Zestina Plein Arôme balances deep roasted cocoa with subtle fruitiness and a clean bitterness. Its high fat content helps create a rounded flavour and texture across bakery, pastry and frozen dessert applications.
For stronger visual contrast, Botanical Noir Intense delivers a deep charcoal-black finish for dark biscuits, cakes, glazes and decorations.
The range also includes technical options such as Velvet Légère 1%, an ultra-low-fat cocoa powder suited to aerated bakery applications, and Velvet Rouge Ultime, which delivers an intense red cocoa colour and roasted flavour.
Together, the new products give Australian chefs more precise tools for developing chocolate creations with distinctive flavour, reliable performance and stronger visual impact.
Speak with your local foodservice distributor or visit Callebaut to explore the range.
