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CococoBernard Callebaut

A 'Sweet Surprise' Donation to the Calgary Food Bank

Posted: 2/10/2012


Chocolaterie Bernard Callebaut and chocolate manufacturer Barry Callebaut AG make 800 kilogram chocolate donation just in time for Valentine's Day


On Monday, February 13, Cococo Chocolatiers Inc., the Chocolaterie Bernard Callebaut company, and its key supplier of Belgian chocolate, manufacturer Barry Callebaut AG, will donate 2,265 bags (350 g each) of shaved chocolate to the Calgary Food Bank. It's the perfect donation for baking Valentine's Day treats or any sweet treat throughout the year.


"Barry Callebaut AG contributed the chocolate, and then we made and packaged the products in our factory for our food bank donation," said Brian Beck, President of Cococo Chocolatiers Inc., the company that operates and supports a network of 32 Chocolaterie Bernard Callebaut corporately owned and dealer stores throughout Canada and the US. "We were happy to help out as part of our Valentine's Day preparations. The Calgary Food Bank is a great cause and we are privileged to be able to offer this support together with our key supplier, Barry Callebaut AG."


About Cococo Chocolatiers Inc.
Based in Calgary Alberta, Cococo Chocolatiers Inc. operates nine corporate stores in Calgary and one in Banff. They also proudly support 22 other stores run by independent dealers in Calgary and throughout Canada and the USA. The company offers the finest chocolate products under the Cococo and Chocolaterie Bernard Callebaut brands. For more information please visit their websites at or


About Barry Callebaut AG
With annual sales of about CHF 4.6 billion (EUR 3.6 billion/USD 5.0 billion) for fiscal year 2010/11, Zurich-based Barry Callebaut is the world's leading manufacturer of high-quality cocoa and chocolate - from the cocoa bean to the finished chocolate product. Barry Callebaut is present in 27 countries, operates around 40 production facilities and employs a diverse and dedicated workforce of about 6,000 people.


For further information, contact:

Lynne Rennie