All you need is love (and Chocolaterie Bernard Callebaut chocolate)

We have discovered exquisite chocolate from every corner of the globe.  But Alyssa and I resolve to share more of the very best chocolate that our own Canada has to offer. It must be revealed that we Canucks have chocolatiers that can compete on the world-stage and who proudly make some of best melt-in-your-mouth-and-send-you-over-the-edge-kinda-chocolate.

What better place to start our Valentine chocolate count down than with the artisan chocolate from Chocolaterie Bernard Callebaut originating in beautiful Calgary, Alberta.

Chocolaterie Bernard Callebaut creates gorgeous handcrafted chocolates using only natural, preservative-free ingredients. They are creative and passionate about their chocolate creations and have developed chocolate so extraordinary that will make Canadians from coast to coast to coast proud.

Chocolate Heart

Filled with either 12, 20 or 45 individual chocolates for sharing. Or not 🙂

I had the great pleasure of trying two of their most popular Valentine’s Day chocolate treats. The Chocolate Heart is not only the prettiest v-day gift you could ever possibly receive, but it is loaded full of unbelievable individual chocolates that rival any chocolate variety mix you’ve tasted.

Each chocolate is more interesting than the next. I especially love the La Flamme, which is a delicate and smooth combination of orange and soft caramel. I could eat an entire box of the Honey chocolate, which is light and perfect. But the most special of all is the Cinnamon Ginger chocolate filled with cinnamon, nutmeg, ginger and bittersweet ganache. Wow.

Even the exterior dark chocolate shell was deeeeelicious. The heart shell is also available in milk chocolate for those who haven’t come to realize that dark chocolate is always the best choice. (She says with a coy grin)

"12 Reasons I Love You"The second Valentine’s Day chocolate tasted is a box of  “12 Reasons I Love You”  chocolates that was recently developed by their Maitre Chocolatier Derrick Tu Tan Pho.  It included 12 really unexpected and ingenious flavours that looked like miniature art pieces. I was almost afraid to take a bite because they were so stunning. But even I am not that reverent – because take a bite is exactly what I did. In a word: phenomenal.  The Almond Baileys flavour is subtle and fabulous.  The Mango Peppercorn has the most beautiful presentation of all and the flavour combination explode in your mouth – amazing. Really amazing. The Black Currant chocolate blends black currant with Creme de cassis and wraps it in milk chocolate for a taste that is beyond perfection.  All 12 were unbelievable – there wasn’t a single one I disliked.  I can sincerely say that I have not enjoyed a box of chocolate this much in a long time.  What a fantastic discovery. I am smitten.

Chocolaterie Bernard Callebaut is apparently a veritable institution in Calgary and I can see why. But you don’t have to be an Albertan to enjoy their beautiful chocolate because they have 30 stores across Canada, 2 in the US and even distribute to Japan. And you can always shop on their website (which I will – again and again).

This Valentines Day I am declaring my chocolatey crush on Chocolaterie Bernard Callebaut.  I fell in love them even more when I learned they are big charitable supporters in their community donating especially towards charities that support children and women’s health and educational programs. It’s just like an amazing Canadian chocolatier to have a heart too…

~ Sandra

This entry was posted in Canadiana!, Chocolicious Reviews, Favourites and tagged , , , , , , . Bookmark the permalink.

2 Responses to All you need is love (and Chocolaterie Bernard Callebaut chocolate)

  1. Laura says:

    Hi Sandra,
    As a Dealer for Chocolaterie Bernard Callebaut in Lake Oswego, Oregon, we appreciate your review and Blog. If your Bloggers have U.S. ‘needs’ for chocolate, please feel free to contact us at as we ship throughout the USA. You description of our chocolate was fabulous and we thank you.
    Best Regards,
    Laura Adler

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