For The Love Of Chocolate | Callebaut

Belgian chocolate makers Callebaut are giving you the chance to win a once-in-a-lifetime trip to a cocoa plantation, with the launch of its For The Love Of Chocolate challenge. To enter; chefs, chocolatiers and pâtissiers are encouraged to put an imaginative twist on one of the nation’s top five chocolate desserts – brownie, cheesecake, cake, pudding and ice cream. They must then visit Callebaut’s chocolate hub – www.fortheloveofchoc.com – and share the details of their innovative dessert between 5th January 2015 and midnight on 1st March 2015. Robert Harrison, Sales Director, Callebaut explains: “The foodservice industry thrives on innovation so we’re really looking forward seeing what chefs come up with and rewarding the best of the best with a trip to one of our plantations. It really is a unique prize and one we’re incredibly proud to be able to offer – who wouldn’t want to see where the chocolate journey begins!”

Following the judging process, two lucky caterers – one under 22 years old and one over – will be rewarded with an accompanied 4-night all-expenses

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paid trip to learn more about the origins of chocolate. If you need any chocolate inspiration then head to the website which is full of helpful videos and on-trend recipes to inspire caterers with their entries. Beverley Dunkley, Head of Callebaut’s CHOCOLATE ACADEMY™ has created contemporary twists on the top five desserts including Triple Chocolate Brownie; White Chocolate, Raspberry and Lime Cheesecake; Chocolate Tiffin; Chocolate and Banana Sundae; Summer Berries Sundae and Chocolate Lollies to help caterers get creative. The recipes have also been adapted for use as plated desserts, as part of a banqueting selection and for afternoon tea. Full competition details, including terms and conditions, can be found on the campaign website – www.fortheloveofchoc.com

The Challenge forms part of Callebaut’s new “For The Love Of Chocolate” campaign which has been developed to guide caterers through their chocolate choices and ensure dessert menus remain profitable by giving customers exactly what they want.

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