What's the deal with Bernard Callebaut?

[Jordan!]

Is he still in business? Damn, I miss that chocolate.

[Komskies]

It's called Papa Chocolat now. He has a store in Willowpark.

http://papachocolat.ca/

I believe he went into receivership or something and sold the rights to the name Bernard Callebaut.

[Arsenal14]

Komskies has it right. There is still a "Bernard Callebault" chocolates, but it isn't actually owned or run by the man named Bernard Callebault as he was forced to sell the brand when he went into receivership. The man himself started a new company called Papa Chocolat.

[JiriHrdina]

Lots of answers here:
http://forum.calgarypuck.com/showthread.php?p=3086284

In short - he made a lot of bad business moves and lost his business.

[Sliver]

Papa Chocolate (the store) isn't as good as Bernard Callebault (the stores that are still in operation), IMO.

[Sr. Mints]

Incidentally, the Bernard Callebaut brand has really gone down hill of late. Having one of their chocolates in the past used to be an experience. There really wasn't chocolate like it available anywhere in Calgary.

Now it tastes, I don't know, more industrially assembled with generic chocolate than hand crafted with ingredients of the finest quality.

I've yet to try Papa Chocolat.

[MarchHare]

If you're looking for high-end chocolates in Calgary and want to support a locally-owned business, I suggest checking out Epiphanie on 11th St. SW.

http://www.epiphaniechocolate.com/

[pylon]

Originally Posted by JiriHrdina

Lots of answers here:
http://forum.calgarypuck.com/showthread.php?p=3086284

In short - he made a lot of bad business moves and lost his business.

And steamrolled a lot of people in the process.

I would never give that guy a dime of my money ever again.

[undercoverbrother]

Originally Posted by pylon

And steamrolled a lot of people in the process.

I would never give that guy a dime of my money ever again.

what do you mean?

[Robbob]

Originally Posted by Sliver

Papa Chocolate (the store) isn't as good as Bernard Callebault (the stores that are still in operation), IMO.

To each their own though. I prefer his new chocolates. The white chocolate with raspberry and the sea salt and caramel. nom nom nom.

[Hack&Lube]

Fortunately, Calgary is more sophisticated than it was 30 years ago when Bernard came in to town and was all the rage.

There have to be better alternatives available now no?

I do remember the heady days in bygone years when all the law firms would send us that beautiful brassy Callebaut box at Christmas and the contents were heavenly...

[undercoverbrother]

Originally Posted by Hack&Lube

Fortunately, Calgary is more sophisticated than it was 30 years ago when Bernard came in to town and was all the rage.

There have to be better alternatives available now no?

I do remember the heady days in bygone years when all the law firms would send us that beautiful brassy Callebaut box at Christmas and the contents were heavenly...

The chocolate log full of different chocolates.

He made a damn fine chocolate log.

[Hack&Lube]

Originally Posted by undercoverbrother

He made a damn fine chocolate log.

Bernard must be really great at packing fudge.

[Sliver]

Originally Posted by Robbob

To each their own though. I prefer his new chocolates. The white chocolate with raspberry and the sea salt and caramel. nom nom nom.

Sea salt and caramel is awesome. I haven't tried Papa Chocolate's version, but the Bernard Callebaut version is really good.

[undercoverbrother]

Originally Posted by Hack&Lube

Bernard must be really great at packing fudge.

Why would you say that? His chocolate log was very good. IT was big thick and flavourful. I can't see the connection between packing fudge, and making a fine quality chocolate log.

[Ducay]

I always like to clarify in threads like this not to confuse Bernard Callebaut (Calgary) with Callebaut (a Belgian chocolate maker started by his family that is now part of the largest chocolate making conglomorate).
I always laughed at people buying "Callebaut" chocolate chips, bulk at superstore, thinking they were getting Bernard Callebaut for 40cents /100grams.


Choklat is the only chocolate maker in Alberta. Everyone else is essentially a "truffle" maker, in that they buy international chocolate and assemble it into different bites. Making chocolate =/ making "chocolates". We're talking making chocolate from beans/nibs versus assembling it into a tasty bite.

http://www.sochoklat.com/

[3 Justin 3]

Originally Posted by undercoverbrother

Why would you say that? His chocolate log was very good. IT was big thick and flavourful. I can't see the connection between packing fudge, and making a fine quality chocolate log.

It has something to do with a chocolate starfish.

[undercoverbrother]

Originally Posted by 3 Justin 3

It has something to do with a chocolate starfish.

Chocolate starfish, I have never heard of chocolate and seafood. I am surpised, because I thought he put every type of chocolates in his log. There were soft ones, hard ones, peanut ones.

[_Q_]

Originally Posted by Ducay

I always like to clarify in threads like this not to confuse Bernard Callebaut (Calgary) with Callebaut (a Belgian chocolate maker started by his family that is now part of the largest chocolate making conglomorate).
I always laughed at people buying "Callebaut" chocolate chips, bulk at superstore, thinking they were getting Bernard Callebaut for 40cents /100grams.


Choklat is the only chocolate maker in Alberta. Everyone else is essentially a "truffle" maker, in that they buy international chocolate and assemble it into different bites. Making chocolate =/ making "chocolates". We're talking making chocolate from beans/nibs versus assembling it into a tasty bite.

http://www.sochoklat.com/

This.

Choklat is wild. It's like Bernard Calebaut x10000 the deliciousness

[Handsome B. Wonderful]

I find both Bernard Callebaut and Papa Chocolat to be pretty decent.

That Choklat place... tried it once and it was awful.