What came first: chocolate or the chocolate drink? As far back as the 7th century the Mayas cultivated cocoa beans and used them to make a drink. The tasted slightly more bitter than what e now call hot chocolate, but is still fascinating to know that the first chocolate was not eaten, but drunk!
Because choc-o-lait prizes quality so highly, they have worked right from the day one with their trusted partner and exclusive chocolate supplier: Callebaut. A part of Belgian chocolate history for more than 120 years, this brand shares its knowledge and expertise with choc-o-lait. Callebaut isn’t called the finest Belgian chocolate for nothing. As one of the handful of chocolate makers they take it upon themselves to look for the very best cocoa beans that grow near the equator. These beans are roasted by Callebaut in their shells, to keep in the subtle aromas. Then they are finely ground to obtain a unique cocoa solid. Texture, aromas and flavors are perfected with the addition of pure cocoa butter and other ingredients, so that the chocolate melts beautifully on the tongue. Only then does this chocolate deserve at Callebaut seal of quality.
And Choc-o-lait is happy to be a part of this whole process.
