A big thank you to all the chefs who took part in the Callebaut “Great Chocolate Stories” Contest. We received over 100 entries, which left our panel of judges the tough task of whittling them down to a 50 short-list, 25 semi-finalists and then finally our winners. From double chocolate panna cottas, to dark chocolate ganaches, it was great to see such a creative array of dishes from chefs across the US using Callebaut’s many fine products. Callebaut was so impressed with the submissions that they chose not 6, but 10 WINNERS to go on a trip to Belgium to attend the Callebaut Chocolate Academy.

The Callebaut “Great Chocolate Stories” 10 WINNERS (in no particular order)

Karla Espinosa from Houston, Texas

Callebaut & Matcha Garden: white chocolate & matcha honeycomb, Kumabo chocolate ashes, Velvet finest white chocolate and coconut whipped cremeux, chia pudding, red bean & Origins Sao Thomé chocolate gananche.


Kayla May from Nashville, Tennessee

Chocolate Hazelnut Cake: Candied Orange Peel, Caramelized Hazelnuts, Gianduja Whipped Cream, Dill Fronds, Finest Belgian Dark Chocolate, Hazelnut Dacquoise, Finest Belgian Milk Chocolate Caramel Mousse & Callebaut Gianduja.


Meghan Stewart from Beachwood, Ohio

Callebaut Single Origin Brazil Dark Callets, Napoleon with a Honey Orange Mousse, Extra Brute Cocoa Powder & Crispearl Soil, Citrus Marmalade.

Melody Yono from San Diego, California 

Callebaut dark chocolate cremaux, orange marmalade, dehydrated starfruit, beet powder, hazelnut cocoa nib soil, white chocolate foam, dark chocolate meringue, hot fudge & micro basil.


Simon Herfray from New York, New York

Callebaut Foret Noire: Callebaut dark chocolate mousse, cherry puree flourless chocolate biscuit, crispy “Sable Breton”.

Ami Dand from Atlanta, Georgia

Callebaut Chocolate S’mores: Finest Belgian Dark Chocolate, White chocolate, strawberry gel, graham cracker crumble, toasted Finest Belgian White chocolate & vanilla bean marshmallow kisses, fresh strawberries and raspberries, chrysanthemum petals & dark chocolate Crispearls.

Jove Hubbard from Chicago, Illinois

Finest Belgian Chocolates & Exotic Fruits Ice Cream Sandwich: Milk & Dark Belgian Chocolates Sherbet, passion fruit & coconut sorbets, salted caramel Crispearls, cocoa sable & micro sponge, dark rum candied coconut, Tajin-spiced mango.

Cheryl Wakerhauser from Portland, Oregon

Strawberry Fields with Farmer François: Finest Belgian Dark Chocolate, Select Milk Chocolate mousse, Dark Chocolate Crispearls, Finest Belgian Select White Chocolate cheesecake mousse, strawberry coulis, colored Finest Belgian White Chocolate, Green marzipan “foliage”. Farmer François crafted from white & dark chocolate.

Kelly Smith from Orlando, Florida

Florida Sweet Corn Gelato: Callebaut chocolate brownie, candied bacon, burnt honey, corn crunch & Callebaut Mini Chocolate Crispearls.

Alina Muratova from Seattle, Washington

Russian honey cake with Belgian milk chocolate, milk chocolate “honeycomb” & honey-Greek yogurt whipped panna cotta.