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Single Origin chocolates are a journey tracing the tracks of cocoa’s oldest varieties, grown on individual plantations and crafted according to the customs of their lands of origin. This captures their wildest essences for a taste experience forging new frontiers.
Belcolade Baking Chocolate - Discs & Blocks
Belcolade is the only Belgian owned company manufacturing couverture chocolate. Production is based on the tradition of true Belgian craftsmanship which resulted in Belcolade's crowning position in the worldwide professional market of high quality chocolate. For Belcolade, manufacturing real Belgian chocolate is an art, perfectly blending first class cocoas with pure cocoa butter to attain the delicious Belgian flavours, achieving the delicate balance between sweetness and bitterness, and mastering the art of producing a progressive range of Chocolates in the true tradition of Belgian craftsmanship. Belcolade uses the finest ingredients, combined with traditional methods and applying the highest standards of quality control.
World Wide Chocolate is particularly delighted to offer such a high caliber Chocolate. We hope you will enjoy this extraordinary Belgian chocolate as much as we do.
Callebaut Belgium Chocolates & Chocolate Bars
Callebaut has been producing cocoa and chocolate products for more than 150 years. We are a fully integrated company that masters every step from the sourcing of cocoa beans to the shelf. We are proud to serve the entire food industry, whether it be industrial food manufacturers, professional users of our products or retailers.
Today, we are the world’s leading manufacturer of high-quality cocoa and chocolate products. We have a global network with about 30 state-of-the-art production sites and more than 8,000 employees in 24 countries in Europe, Africa, North and Latin America and Asia/Pacific.
We have more than 1,650 recipes. Our proven expertise, together with our focus on innovation and R&D, enable us to cater to the many different customer needs and to respond to the varying consumer preferences throughout the world.
El Rey Venezuelan Chocolates & Chocolate Bars
Established in 1929, Venezuelan EL Rey’s all natural chocolates are used by the chocolatier, the baker and the homemaker for everything from handmade candy to gifts. This family business makes their chocolate with only premium grade, locally grown ingredients.
Standing apart from all the rest, is El Rey’s white chocolate. Its uniqueness, depth and flavor result from the use of non- deodorized cacao butter.
Try El Rey’s unique line of Venezuela chocolate through World Wide Chocolate and you will truly be pleased.
Guittard American Chocolates & Chocolate Bars
In the 1850’s, Etienne Guittard embarked on an arduous journey from France to America. It was during the California Gold Rush, and in just a few short years, while still in his twenties, this adventuresome Frenchman struck gold on the rough and tumble streets of early San Francisco.
An experienced chocolate maker, Etienne had brought delicious French chocolate to trade for mining supplies, but soon discovered that wealthy miners were willing to pay premium prices for this elegant treat. Etienne sailed back to Tournus, France, where he worked in his uncle's chocolate factory until he could afford to buy his own chocolate making equipment. In 1868, he returned to San Francisco and opened Guittard Chocolate on Sansome Street.
Chocolate Bars | Cocoa Powder & Syrups | Chocolate Chips & Wafers | Dipping Chocolate
Ground & Bulk Chocolate | Nonpariels
Michel Cluizel French Chocolate - Baking Chocolate, Bars, Squares, & Gifts
Based in France in the south of Normandy and founded in 1948, Michel Cluizel remain a family business and are one the largest independent producers of fine chocolate from the bean to the finished bar. Cluizel have connections with plantations all around the world, including Sumatra, Venezuela, Ghana, Java, and the Ivory Coast. From these they blend the chocolate used in their bars and confections. Michel Cluizel is a stout defender of quality chocolate, declining to use soya lecithin at all in their chocolate and recently launched their ‘Ingrèdients Noble’ label to highlight the quality of cocoa, sugar and vanilla used.
Michel Cluizel French Chocolate Bars | French Single Plantations - Chocolate Bars
French Chocolate Gifts, Sardines & Novelties | French Baking Chocolate
Pralus French Chocolates & Chocolate Bars
In 1988 Monsieur Pralus started his son on the mission to perpetuate the family‘s tradition. After training with his father, François went to study with several French pastry chefs, among others the world famous Bernachon in Lyon. This is when François decided to open a facility dedicated entirely to the artisan production of his own fine chocolates, from bean to bar.
François Pralus is counted with the small number of the rare chocolate craftsmen - they are three in France! - who venerate the Quetzalcoatl god by manufacturing their own chocolate directly from beans of their own choosing. Why you might ask; to find the quintessence of the flavor characteristics in each vairiety and to develop original blends that demonstrate the magical possibilites of chocolate. All of this cocoa alchemy is worked out and developed in the Chocolate Laboratory which he created in 1991.
François works with the best available beans of each variety from all over the world, Criollo, Trinitario and Forastero, believeing that each has something special to offer. No less than eighteen kinds of beans are imported from Central America, South America, Africa, Asia and the Pacific for his chocolate. Some of his blends reach a content of cocoa of 80%. His Pyramide du Tropiques is a true work of art - 10 colorfully wrapped bars, each made with different beans gathered from around the world.
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