Bernard Callebaut

My daughter recently started working at the  Bernard Callebaut Chocolaterie close to our home. It’s probably one of the “sweetest” jobs ever if you don’t mind me using that pun. In any case, apart from the fact that I am a serious chocoholic, I have to say that this is truly outstanding chocolate that makes for a very decadent treat. Consider serving it as an after-dinner treat…. your guests will love you for it!

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Jenny working the counter at the Broadmead Bernard Callebaut Store in Victoria, B.C.

Bernard Callebaut also offers a wonderful selection of chocolate for all your baking needs from chocolate chips, cocoa powder, caramel sauce, to all types of baking chocolate. Take any recipe that calls for chocolate and bring it to a whole new level by using this fine quality chocolate.

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Baking cocoa for any recipe.

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Best chocolate chips ever… it will be hard to resist eating them before putting them into your favourite cookie or cake recipe!

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Serve this over ice cream and you’ll be addicted forever!

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And don’t forget the chocolate shavings, after you’ve drizzled the caramel sauce!

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These cups are fantastic for an after dinner liqueur! Best part of all is eating the cup after your drink.

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Try any of these types of amazing baking chocolate for the best chocolate fondue ever!  Easy to make and a wonderful end to a dinner party or dessert evening. Here’s how to make the ultimate chocolate fondue:

Ingredients:

2 cups of heavy cream

1 lb. chocolate (semi-sweet or any other type)

1 Tbsp. pure vanilla extract

1 Tsbp. brandy (optional)

Bring a saucepan of water to a boil (about 3-4 inches of water). Place mixing bowl in the saucepan and add cream. Heat the cream until hot to the touch. Break up pieces of chocolate and add to the cream mixture. Use a whisk to smooth. Once the chocolate has melted, add the vanilla and brandy. Serve with fruit, marshmallows, or pieces of angel food cake.

Here’s a recipe for some chocolate brownies using this amazing chocolate.

Bernard Callebaut Chocolate Brownies

1½ cup flour
1 tsp salt
2 cups white sugar
½ cup Chocolates by Bernard Callebaut pure cocoa powder
½ cup Chocolates by Bernard Callebaut semi-sweet shavings
1 cup chopped nuts
2 tsp vanilla
1 cup vegetable oil
4 large eggs
¼ cup cold water
Put all ingredients into a large bowl in the order given and beat on low speed just until smooth. Grease a 9″ x 13″ pan and turn in the batter, smooth top and bake at 350 °F for 30 minutes – no longer. Cool then top with icing. Serve with ice cream and drizzle with either Chocolates by Bernard Callebaut chocolate sauce or karamel sauce.

For other great recipes, check out the Bernard Callebaut recipe website: https://calgarychocolates.ca/recipes-by-type

Looking for chocolate for dessert or a hostess gift? Try out the Bernard Callebaut Sea Salt Caramels. So tasty!

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Enjoy some chocolate today!

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