On a cool Miami evening in front of a roaring fire at Tuyo the restaurant in the sky, Callebaut, the Belgium Company founded in 1911, hosted a party for its chocolate. TheÂ events was a showcase the local chefs who use Callebaut,Â featuring: Chef Malka Espinel, Chef Nanichi, Chef Malcolm Prude, Chef Matt Slattery, and Chef Veronica Manolizi. The chef’s donated their time to create new and interesting ways to use Callebaut chocolate.
From bean to chocolate, their signature blends of whole roasted beans allow for great taste in any recipe or just straight from bag eating! Only the best cocoa beans are selected. They are roasted in their entire shell to protect the aromas and create a more intense and deep cocoa flavor.Â To ensure the best, Callebaut grinds all the ingredients super fine. Adding pure cocoa butter and natural vanilla complete the chocolate making process. So Callebaut melts on your tongue.
Some of the recipes presented wereÂ Torched Wagyu beef with pickled veggies and white chocolate horseradish sauce, Chocolate date and bacon sticky toffee pudding, Belgium Dark chocolate sea salt macarons, Belgium dark chocolate cubanitos.Â The company believes the success and future of their business depends on the future of cocoa cultivation and farming communities. They use sustainably grown cocoa for all its Belgian Chocolate. This is a way for Callebaut to support their customers.Â #Callebaut @Beanology