Blog

Fourteen Ten are currently supporting Callebaut with their latest innovation in chocolate, Callebaut NXT.

This vegan chocolate, made by chefs for chefs, is unlike other vegan chocolates this contains no traces of dairy whatsoever and is incredibly close to Callebaut’s renowned finest Belgian chocolates without any compromise on taste, snap, smell or shine.

Three years in the making NXT has been designed to provide the ultimate solution for Chefs creating truly free-from recipes for the next generation of customer and Phil Khoury, Harrods’ Head Pastry Chef, has created two desserts, one patisserie, one confectionery, to showcase NXT’s versatility. Dawn of a New Day (pictured left)
is made with Kent Conference pears poached in Harrods No. 42 Earl Grey tea with velvety milk-chocolate cream, Earl Grey sponge and milk-chocolate Chantilly with a biscuit crunch. Every Cloud Has a Silver Lining (pictured right) is a bubbly chocolate bar filled with silky aerated chocolate, Harrods Perla Negra coffee caramel and roasted milk-chocolate shortbread biscuit.

Xuan-Lai Huynh – Global Brand Leader of Callebaut says: “After our infamous Ruby launch and the conversion to traceable cocoa for all our chocolates, we’re very proud to present Callebaut NXT dairy-free. It took Callebaut experts and R&D teams 3 years to bring this unique innovation to life. What makes it even more special is that the whole concept is being fuelled not only by our R&D team, but even more by passionate chefs and artisans. Creating vegan, plant-based and dairy-free recipes stirs up all the know-how chefs have been applying for generations. For many, it’s like starting over. NXT will help ambitious chefs to re-invent the traditional pastry and chocolate recipes and elevate dairy-free, vegan, plant-based chocolate delights from a ‘niche’ segment to a global movement.”

To achieve the creamy mouthfeel and flavour, Callebaut extracts a 100% vegetal milk-alternative from the chufa plant, this adds a fully creamy texture, known by many as the key ingredient for horchata.

Callebaut also launches their NXT online plant-based platform, the first of its kind offering complete know-how for chefs by chefs including recipes for all segments as well as guides to all aspects of kitchen organisation.