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ECUADOR land of legends and contrasts
Origine first leads us to Ecuador, “la mitad del mundo” or the middle of the world, and the
mysteries of this vast Latin land. It owes its name to its position on the equator, its notoriety to the
legends of the Inca. Ecuador bears contrasts in every acre of its soil. Be amazed by the wildness of
the Andes and the beauty of the coast, the capriciousness of its volcanoes and the hidden fertility
of the Amazon jungle. Ecuador’s biggest cocoa plantations are found in the coastal and central
provinces of Guayas, Manabi and Los Rios. Here some exclusive cocoa species are grown.
ECUADOR
70% cocoa
Origine Dark Chocol ate
History and origin of Ecuadorian cocoa
Some recipes
Cocoa growing in Ecuador probably goes back to the 17th century. In the early 1900s the country even became one of the world’s biggest producers.
Apart from its long history, Ecuador has quite a reputation when it comes to unique cocoa. Ecuador’s original cacao – also known as Cacao Nacional,
a Forastero species – is renowned for its distinct flavour and strong aromas. After decades of setbacks, however, the vulnerable Nacional variety
almost disappeared and has been gradually replaced in the South by more robust and productive Trinitario species from Trinidad and Venezuela.
You can find these recipes on www.callebaut.com or contact
your local sales representative for hard copies
• Chocolate orange soufflé with Origine Ecuador
• Frutti, a fruity praline with banana, passion fruit and Origine
Ecuador
Origine Chocolate Ecuador
Taste Profile
This dark chocolate has a very high cocoa content, but its mildness
leaves plenty of space for a host of fruitiness and expressive aromas!
Top notes of red fruits, dried grasses and tropical flowers prevail in this
exclusive, refined chocolate.
Name
Ref.
Viscosity
Packaging
Ecuador
CHD-R731EQU-552
S
Callets™ 2.5 kg
Intensity
Cocoa
Flowery
Heavy
Herbaceous
Sweet
Fruity
Sour
ARRIBA mysterious valleys between Andes and Pacific
Arriba means “higher” and refers to the North-West region of Ecuador. There a necklace of lush
green and tropically warm valleys stretches from the Pacific to the Andes. This is one of the most
remarkable and most bio-diverse territories in the world. Precisely this area, between the Cordillera
Costanera (coastal hills) and the Andean Cordillera Occidental, is renowned for its small, historic
cocoa plantations. Our search for some of the world’s most remarkable cocoa takes us further
West, to the provinces of Cotopaxi and Los Rios. Especially around the ancient town of Quevedo
we find what we are looking for: the rarefied, centuries-old Nacional.
ARRIBA
39% cocoa
Origine Milk Chocol ate
Some recipes
History and origin of Arriba cocoa
The typical Arriba flavour found in the original Cacao Nacional grown in North Ecuador is one of a kind. This ancient, aromatic Forastero type is becoming
very rare. In fact, it can only be found on small household farms. A more robust and productive Trinitario variety has been gradually replacing it over the
course of the past century. Still, the Nacional type in particular is so much appreciated and sought after since it carries the renowned Arriba flavour. Many
cocoa growing countries have even tried to smuggle Arriba plants in to reproduce the typical flavour locally, but without success. The unique climate and
soil conditions in the northern part of Ecuador seem to have a magical effect on the cocoa grown there.
Origine Chocolate Arriba
You can find these recipes on www.callebaut.com or contact
your local sales representative for hard copies
• Chocolate chestnut mousse with Origine Arriba
• Saffron, a sweet delight with honey and Origine Arriba
Taste Profile
This milk chocolate surprises with its intense cocoa body – unmistakably
Arriba – and fruity flavours. The taste is very well-rounded with plenty
of creaminess and milk. It even reveals subtle hints of exotic herbs
and spices.
Name
Ref.
Viscosity
Packaging
Arriba
CHM-Q415AR-552
SSSS
Callets™ 2.5 kg
Intensity
Cocoa
fruity
Sweet
herbaceous
Milk
sour
creamy
caramel
MADAGASCAR a paradise for the senses
Africa’s largest island, Madagascar or “the red island,” is located a few hundred miles from the
East coast of Mozambique. The dry West hosts the mythical baobab tree and wonderful beaches.
The moist and tropical East nurtures dense rain forests. Madagascar’s deep red soil is the cradle
of many sensual and inspiring spices such as vanilla, cinnamon, cloves and both pink and black
pepper. We travel up North, to the evergreen Sambirano valley where between ylang ylang and
mango trees, some of the world’s finest cocoa is grown.
MADAGASCAR
66% cocoa
Origine Dark Chocol ate
History and origin of Malagasy cocoa
Some recipes
Madagascar – that exotic flower among East African islands – is renowned for its extraordinary vanilla. The island also brings forth amazing cocoa crops,
mainly consisting of the Forastero variety, with lesser amounts of Trinitario and Criollo variety beans. The best cocoa is grown in the North-West Ambanja
region of the island. It is extremely mild and soft, with plenty of fruity flavours and spicy aromas.
You can find these recipes on www.callebaut.com or contact
your local sales representative for hard copies
• Savarin of Origine Madagascar & panna cotta with green tea
• Jasmine praline with Origine Madagascar
Origine Chocolate Madagascar
Taste Profile
Madagascar is a typically pale dark chocolate. It surprises with an supremely delicate yet powerful taste. Its flavour is characterised by fruity
notes of banana, red fruit, and hints of sweet tobacco and licorice.
Name
Ref.
Viscosity
Packaging
Madagascar
CHD-U66MAD-552
S
Callets™ 2.5 kg
Intensity
Cocoa
Flowery
Heavy
Herbaceous
Sweet
Fruity
Sour
GRENADE the Caribbean isle of spice
Discovered in 1498 by Christopher Columbus, Grenada embodies pure, unspoiled Caribbean
exotics. The Spanish explorers renamed the original Camerhogue as Concepción. Even later,
Spanish sailors adopted the name Grenada since the green and hilly paradise reminded them
of the Spanish city Granada. With its mixed population of African, West Indian and European
descent, its 45 white beaches, its mangroves and lush, vibrant vegetation, this small island is an
exclusive pearl in the Caribbean. About one hundred miles from the Venezuelan coast, it offers
warm temperatures the whole year round. The dense rain forests and fertile volcanic soil form
the ideal birthplace for exotic spices and precious crops such as cocoa.
GRENADE
60% cocoa
Origine Dark Chocol ate
History and origin of Grenadine cocoa
Some recipes
Grenada – also known as the “spice island” – is renowned for its aromatic cocoa of extremely high quality. Cocoa cultivation on the island of Grenada
began at the end of the 17th century. Although this cocoa is appreciated for its character and refinement, Grenada accounts for only a tiny proportion
of the world’s cocoa production. During the latest harvests, hurricanes still reduced the yield and made Grenade cocoa an extremely sought after
variety. The plantations mainly produce Criollo/Trinitario varieties that yield a strong-tasting cocoa. Although Grenada lies in the hurricane belt, the
plantations have been spared since 1955.
You can find these recipes on www.callebaut.com or contact
your local sales representative for hard copies
• Spicy hot chocolate made with Origine Grenade
• Oolong, a refined praline with an Oolong tea-thyme ganache and
Origine Grenade
Origine Chocolate Grenade
Taste Profile
Grenade is a very fine, subtle chocolate with strong cocoa body, slight
bitterness and great aromatic expressions. It is distinguished by its
delightfully subtle hints of spices and flowers.
Name
Ref.
Viscosity
Packaging
Grenade
GRENADE-552
SS
Callets™ 2.5 kg
Intensity
Cocoa
Flowery
Heavy
Herbaceous
Sweet
Fruity
Sour
SAO THOMÉ the beauty of a quiet volcanic island
While searching for a route to India in the early 1470s, Portuguese explorers discovered an
uninhabited island off the West coast of Africa, in the Gulf of Guinea, and named it São Tomé.
This island offers extremely varied surroundings and climate conditions. From the rough,
mountainous and basaltic surfaces in the West to mangroves harbouring unique bird species.
A few miles further, there is even an ancient volcanic crater lake, covered with a surface of dense
vegetation that you can actually walk on. The cocoa trail leads us East, to the tropical rain forest.
There in particular, the soil is ideal for one of Africa’s most powerful cocoa varieties.
SAO
THOMÉ
70% cocoa
Origine Dark Chocol ate
History and origin of Sao Thomé cocoa
Some recipes
São Tomé has a long tradition in African cocoa. It’s even referred to as Chocolate Island. Cocoa was introduced in 1822 from Brazil, first to the small
island of Principé, later to Sao Thomé where it quickly replaced coffee plantations. The island produces a very dark and intense cocoa with surprising
aromatic notes. The limited yield of around 3,000 tonnes per year makes this variety very sought after and exclusive. Sao Thomé cocoa still retains the
original qualities of Brazilian cocoa but is less sharp. The presence of Forastero genes yields very big, reddish beans that are fermented very evenly to
produce a very fine cocoa.
You can find these recipes on www.callebaut.com or contact
your local sales representative for hard copies
• Raspberry chocolate tartlet with Origine Sao Thomé
• Ginger, a praline made with Origine Sao Thomé and aromatised
with grated ginger and lemon zest
Origine Chocolate Sao Thomé
Taste Profile
This extremely dark chocolate carries within it the mythical soul of Africa.
It is immensely dark, powerful and intense, due to its overwhelming
cocoa body. It offers an exciting bitterness and refreshing acidity
with only little sweet touches. In contrast, it reveals a floral, aromatic
character and subtle notes of olives, peas, spices and fruits.
Name
Ref.
Viscosity
Packaging
Sao Thomé
SAOTHOME-552
SSS
Callets™ 2.5 kg
Intensity
Cocoa
Flowery
Heavy
Herbaceous
Sweet
Fruity
Sour
GHANA fertile land of the river Volta and the Ashanti
“Akwaaba,” meaning welcome, is the warm greeting with which Ghanaians will welcome you to
their country. Formerly known as the Gold Coast, this friendly heart of black Africa is bordered
by Côte d’Ivoire, Burkina Faso and Togo, stretching about nine hundred kilometres long and
five hundred kilometres wide. Northern Ghana is semi-arid savannah teeming with wild life.
The South too with its red coloured soil is fairly dry and hot. But 50 miles beyond the dry, low
plains, green hills and richer vegetation announce the fertile belt of Central Ghana and its African
rain forest. In the East it borders the majestic Lake Volta. Heading West brings us to Kumasi,
the capital of Ashanti region and centre of cocoa cultivation where
dark, magnificent and intense cocoa has become the new gold.
GHANA
60% cocoa
Origine Dark Chocol ate
History and origin of Ghanaian cocoa
Some recipes
Cocoa growing in Ghana is just over 100 years old. The introduction of Amelonado seeds from the island of Fernando Po by the legendary Tete Quarshie
marked the real start of Ghanaian cocoa cultivation. The first plantations were established in Mampong, but successful harvests lead to extension of
the cocoa growing area into Ashanti and Brong Ahafo territory. Today, it covers a wide belt from the South-East to the South-West of Ghana, planted with
stronger hybrids than the original Amelonado species. After decades of difficulties and setbacks, Ghana grows one of the most beautiful and stable
cocoa crops in West Africa.
You can find these recipes on www.callebaut.com or contact
your local sales representative for hard copies
• Chocolate ginger mousse with Origine Ghana
• Cinnamon, a praline made with Origine Ghana and aromatised
with cinnamon
Origine Chocolate Ghana
Taste Profile
This dark, intense Origine chocolate reveals a well-rounded, extremely
balanced taste. Offering a strong cocoa body, it leaves plenty of openness for playful and refreshing fruity notes, especially red fruits, and aromatic hints of chestnut and spices.
Name
Ref.
Viscosity
Packaging
Ghana
CHD-U60GHA-552
S
Callets™ 2.5 kg
Intensity
Cocoa
Flowery
Heavy
Herbaceous
Sweet
Fruity
Sour
JAVA a wild stream of great impressions
Java is one of Indonesia’s over seventeen thousand islands. Java is like a thousands waterfalls
at the time. Or a curvy stream full of surprises. Let yourself float from the crowded hectic city life
in Jakarta and Yogykarta to the unearthy moon landscape of Bromo. Be amazed by the temples
of Borobudur and Prambanan, an ancient complex of over 200 ancient Hindu temples. Dream
away at the sight of the lush, green Dieng valley with its coffee, tea and tobacco plantations,
and at the magic colours of the volcanic Telaga Warna lake. We head South, to the beautiful
and warm Pangadaran region. There we find the remarkable pale and aromatic cocoa Java is so
renowned for.
JAVA
32% cocoa
Origine Milk Chocol ate
History and origin of Javanese cocoa
Some recipes
Cocoa was probably smuggled into Indonesia through the Philippines in the 17th century. It was first planted on the island of Sulawesi and later
exported to Java. Originally, an extraordinary Criollo variety was grown in Java – the Java Red – with superior, refined aromas. Later on, more robust
Forastero hybrids were introduced and planted. Javanese cocoa has a typical pale, reddish colour and offers remarkable aromas. Nowadays the Java
bean is extremely rarely available.
You can find these recipes on www.callebaut.com or contact
your local sales representative for hard copies
• Origine Java-lime crémeux with tapioca pudding and lychee jelly
• Tonka, a ganache flavoured with Tonka bean and enrobed with
Origine Java
Origine Chocolate Java
Taste Profile
This milk chocolate has a typical pale and reddish colour, typical of the
Java cocoa beans. But what a taste sensation! Explicit flavours of sweet
caramel and biscuits and refreshing fruity, with slightly acid touches.
Name
Ref.
Viscosity
Packaging
Java
JAVA-552
SSS
Callets™ 2.5 kg
Intensity
Cocoa
fruity
Sweet
herbaceous
Milk
sour
creamy
caramel
MEXICO the start of a great chocolate heritage
When Cortes and his men first set foot in Mexico in the 16th century, one of the strange things
they encountered was “Xocotlatl.” They were curious to see the Aztecs using a small almond-like
seed as currency. No-one could have imagined that this would have led to the spread of cocoa
and chocolate around the world. The New World still harbours the legends of the Mayas, Toltecs
and Aztecs. Its pyramid cities and ruins bear witness to ancient cults and advanced civilisations
that were swallowed up in the night of history. Mexico’s cocoa trail leads us to the eastern state of
Tabasco on the Caribbean coast and its southern neighbouring state of Chiapas on the Pacific.
MEXICO
72% cocoa
Origine Dark Chocol ate
History and origin of Mexican cocoa
Some recipes
Mexico has always played an important role in cocoa cultivation, although the growing importance of neighbouring countries in cocoa cultivation led
to a decline in production. Since 1940, when stability returned to the country, cocoa production has risen once more from 2,000 tonnes to 40,000
tonnes. The original Criollo varieties have been gradually replaced with the stronger Forastero varieties, leading to bigger yields. But it is the extraordinary, fine flavour of the original Criollo that we are interested in. It is only found rarely nowadays, but produces extremely aromatic cocoa.
You can find these recipes on www.callebaut.com, or contact
your local sales representative for hard copies
• Maya, adipped praline with ganache from dark chocolate
Origine Mexico
Origine Chocolate Mexico
Taste Profile
Mexico has a rich cocoa content, determining its dark colour and intense
taste. Its rather bitter taste is very well balanced with plenty of appealing,
fresh and fruity flavours and aromas.
Name
Ref.
Viscosity
Packaging
Mexico
CHD-U72MEX-552
SS
Callets™ 2.5 kg
Intensity
Cocoa
Flowery
Heavy
Herbaceous
Sweet
Fruity
Sour