This technique allows preservation of all flavors and aromatic oils within the cocoa husk and fully releases them in the chocolate.

[3] Octave Callebaut's chocolate recipes found liking by numerous chocolatiers, bakers and pastry chefs.

A clear focus towards the professional market took shape and the company from then on dedicated its activities to supplying and servicing chocolatiers, confectioners and bakeries.

After World War II, the production of coverture chocolate became the company's core business, complemented by a limited range of bars and tablets.

Callebaut began offering chocolate for artisan chocolatiers around the world, and the company's W2 reference Archived 2022-11-20 at the Wayback Machine[clarification needed] was created.

Dosing, melting and tempering work better with smaller drops than with the original 5 kg (11 lb) blocks of chocolate.

The college is a teaching and training center for artisans and professionals who want to improve their working skills in chocolate and learn about new trends, techniques and recipes.