Chocolate specialist Callebaut creates Lasting Impressions

Chocolate manufacturer Callebaut has today launched a new campaign designed to create Lasting Impressions.

Aimed at chefs in pubs, restaurants and cafés, the promotion intends to demonstrate the accessibility of real Belgium chocolate and add value to café, pub and restaurant chefs, and operators.

Lasting Impressions launches with three bespoke channel guides, including serving suggestions for a range of popular and emerging day-parts, as well as a profit calculator for each serve, and top tips on how to deliver a Lasting Impression.

The campaign will be supported by the brand's first interactive stop-motion imagery, bespoke customer activity, social and trade media as well as the re-launch of Callebaut's microsite fortheloveofchoc.com. The new look microsite will contain online resources including ‘how to' videos, profit calculators, serving suggestions and downloadable versions of the channel guides.

The downloadable channel guides include recipes detailing costs to make, suggested selling price and return on investment (ROI) percentages per recipe. A simple Chocolate Orange cheesecake using Callebaut's 811 Dark Chocolate callets costs approximately £5.80 to make. With a suggested selling price of £4.50 per portion (10 portions per cheesecake) equating to a return on investment of 675%.

Robert Harrison, sales director, for Barry Callebaut, commented: "The launch of our Lasting Impressions campaign absolutely cements where we want Callebaut to be in the market. Our real Belgium chocolate callets are fantastically versatile and can be turned into a delicious dipping or topping sauce in less than a minute. Our campaign aims to show that Callebaut can be used by everyone from chefs to baristas and most importantly we want to demonstrate the tangible point of difference Callabaut can offer operators, with maximised profits and returning customers".

At a product launch for the new campaign today, Julie Sharp, technical adviser for Callebaut demonstrated a simple chocolate sauce preparation and how by combining this simple sauce with other creams and liquids various simple desserts can be transformed.

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