Callebaut is celebrating its 100 Year anniversary in the U.S. with culinary demonstrations and evening cocktail receptions across the country, including New Jersey and New York City. Last week, pastry chefs, top confectioners, bakers and other culinary professionals convened to celebrate the centennial, and to learn from two master chefs on how to perfect their techniques using Callebaut chocolate. On January 19th, Callebaut highlighted its rich Belgian history and lineage with an evening reception at Flanders House in Midtown Manhattan in the presence of Chef Jean-Pierre Wybauw, world-renowned chef and chocolatier, Chef Patrick Peeters, Chef Chocolatier at Godiva Chocolatier, Mike Schrauth, Senior Director of Sales and Marketing, Gourmet, Barry Callebaut, and Patty Kopitas, Callebaut Brand Manager, Americas.

Callebaut is one of the rare chocolate makers that still selects, roasts and grinds its own cocoa beans, and is used by top confectioners, pastry chefs, professional bakers and restaurants around the world.