Chocolate, not his name, is key to Callebaut’s success
Bernard Callebaut lost the legal right to use his name when he lost his first business, Chocolaterie Bernard Callebaut. His recognizable name was an asset to the company, but the loss wouldn’t keep him from the chocolate business. He started a new company called Papa Chocolat soon after he lost ownership of his original business, launching in December of 2010.
Photos by Paul McAleer
Published on November 29, 2015.
Callebaut trains employee Mark McGuire. Although McGuire has only been working with Callebaut for a month, he already has a firm, chocolaty grasp on things.
This tempering machine is designed to make the chocolate the right temperature while constantly mixing it at the same time.
Once the chocolate is ready, workers take it from the machine and fill the moulds with care, making sure no chocolate is wasted.
On Oct. 27, employees Halyna Mandryk (left) and Mark McGuire (right) are hard at work, too busy to enjoy the fruits of their labor. Mandryk fills moulds with crushed nuts, while McGuire pours warm chocolate into the moulds.
Bernard Callebaut gets set to turn a new page in his life with his new business, Master Chocolat: Bernard and Sons.
Since there is too much in the mould, Bernard Callebaut pours chocolate from the mould back into the bag. Each mould has to be filled with approximately 75 grams of chocolate; any more or any less will result in re-pouring the chocolate.
Callebaut delicately sprinkles raisins into the chocolate.