1. PURE BELGIAN CHOCOLATE
Daniel imports chocolates from Barry Callebaut for 3 simple reasons:
- Callebaut’s Belgian chocolate making expertise and heritage of more than 120 years
- Callebaut’s dedication to quality and guarantee of consistent taste
- Callebaut’s commitment to sustainable cocoa communities
Callebaut has long been engaged in activities to support cocoa farmers and cocoa communities to maintain a sustainable cocoa industry. It takes a leading role in industry associations such as the World Cocoa Foundation to help support a range of economic, social and environmental programs in cocoa communities in Africa, Asia, Central America and South America. Visit www.barry-callebaut.com for more information.
2. PURE NATURAL INGREDIENTS
There is nothing comparable to fresh and natural ingredients like whipping cream and butter. By using high quality natural ingredients, Daniel’s chocolates taste rich and flavorful without the need of artificial flavor additives. Your will never find preservatives, artificial flavorings and hydrogenated or tropical fats in our recipes.
3. PURE BELGIAN CHOCOLATE MAKING TECHNIQUES
The majority of Daniel’s chocolates are shell-molded because it is the traditional process practiced in Belgium. Although shell-molding process involves more steps and time to complete than the common enrobing method, the elegant and symmetrical finish is well worth the effort.