“Made a lovely, vegan bark with fresh-roasted cashews, raisins, and dried apricots. It was loved by all. The perfect combination of slightly bitter, slightly sweet, and slightly salty. Excellent go to chocolate for us.”
“I keep on coming back to this chocolate for my many desserts - from cakes to brownies to mousses and macarons, this chocolate has the ideal consistency to provide delicious (and homogeneous) desserts. Some of my recipes only have a few ingredients and no margin for error - this is the chocolate that makes them all possible.”
“I love Callebaut callets - they're perfect for my candy making needs. I always get compliments and the inevitable, "What kind of chocolate do you use?"”
