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Callebaut’s Latest Inspire Magazine Helps Operators Realise the Profit Potential of their Dessert Offering

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The Spring/Summer edition of Inspire​ magazine released by Callebaut this month has all of the tips and tools to help hospitality professionals transform everyday classics into inspiring experiences, from the kitchen to the front of house service.

This issue showcases a variety of new Callebaut recipes, including those suitable for vegans, such as Chocolate Beetroot Cake, Chocolate Banoffee Pie, Chocolate Flapjack Bites, and more. The recipes highlighted in Inspire​ can help operators elevate their desserts, realising an increased profit margin of up to 85 per cent.

The growth in popularity of plant-based dishes on menus remains an important consideration for caterers and continues to influence consumer dining habits nationwide. 

Callebaut recognises the growing demand for inclusive dessert options and also understands that chefs may be faced with some challenges when seeking plant-based or vegan inspiration. The recipes in the magazine are not only suitable for vegans, but are also the perfect choice for the whole table. The recipes are all made using Callebaut’s Dark Chocolate Callets and can easily be adapted to suit other preferences.

As well as recipe inspiration, readers will get to meet the head of the Callebaut Chocolate Academy, Julie Sharp, in an exclusive interview where she discusses her pastry chef experience and her expertise within innovation and chocolate creations.

Sharp is a long-standing member of the Callebaut team and has been at the helm of the Chocolate Academy’s success since its early days. She is a master at developing exciting and innovative chocolate creations, even the Queen has enjoyed one of her delicious desserts.

Looking ahead she says: “People will want to treat themselves to something different and especially something they can’t make at home. Offer smaller portions as well as the norm, as we will want to have that treat and not feel guilty about it.”

Inspire, ​a bi-annual print and digital magazine, part of Callebaut’s latest campaign, ‘Everyday Inspiration’, takes a deep dive into recipe inspiration, latest trends, consumer insight and information on how to innovate a dessert menu.

Using only the finest ingredients, Callebaut has been crafting its Finest Belgian Chocolate in the heart of Belgium for more than 100 years. Made with dedication passed on from generation to generation, Callebaut chocolate is relied on every day by chefs and chocolatiers to create great tasting delights.

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