1. PURE BELGIAN CHOCOLATE

Daniel imports chocolates from Barry Callebaut for 3 simple reasons:

• Callebaut’s Belgian chocolate making expertise and heritage of more than 120 years
• Callebaut’s dedication to quality and guarantee of consistent taste
• Callebaut’s commitment to sustainable cocoa communities

Callebaut has long been engaged in activities to support cocoa farmers and cocoa communities to maintain a sustainable cocoa industry. It takes a leading role in industry associations such as the World Cocoa Foundation to help support a range of economic, social and environmental programs in cocoa communities in Africa, Asia, Central America and South America. Visit www.barry-callebaut.com for more information.


2. PURE NATURAL INGREDIENTS

There is nothing comparable to fresh and natural ingredients like whipping cream and butter.  By using high quality natural ingredients, Daniel’s chocolates taste rich and flavourful without the need of artificial flavour additives.  Your will never find preservatives, artificial flavourings and hydrogenated or tropical fats in our recipes.   


3. PURE BELGIAN CHOCOLATE MAKING TECHNIQUES

The majority of Daniel’s chocolates are shell-molded because it is the traditional process practiced in Belgium.  Although shell-molding process involves more steps and time to complete than the common enrobing method, the elegant and symmetrical finish is well worth the effort.  

See Chocolate Map and FAQ for detailed information about our chocolates.

1981	Daniel opened the first ever Belgian chocolate shop in Vancouver on Robson Street
1982	West Vancouver
1992	South Granville
1993	West Point Grey
1997	Langley
1998	Richmond
2005	Kerrisdale
2007	Toronto