TORONTO — Students, culinary instructors and foodservice industry insiders gathered to celebrate Callebaut’s 100th anniversary at Toronto’s Humber College yesterday.
During the afternoon of celebration, chef Philippe Vancayssele demonstrated the Belgian chocolate company’s products, creating several treats, including chocolate ganache, nut dacquoise and chocolate mousse.
Vancayssele also made a beer ganache — a fitting tribute considering the company was launched as a brewery in Wieze, Belgium in 1850 by Eugenius Callebaut. The first chocolate bars were produced in 1911.
For more details on the brand story, visit callebaut.com.
Keep Reading
Central Canada Foodservice News
