|This article needs additional citations for verification. (January 2011)|
|Headquarters||Eeklo, Oost-Vlaanderen, Belgium|
|Products||sugar-free or no sugar added chocolate: bars, Tablets, Sea Shells, chocolates, paste, biscuits|
Cavalier is a family-owned Belgian chocolate manufacturer founded in 1996, making only no-sugar-added chocolate products.
Cavalier develops, produces and distributes chocolate products and biscuits without adding sugar to the traditional ingredients. It is the only Belgian manufacturer making only chocolate products without added sugar.
The logo refers to the strength, culture and adventure associated with cocoa as well as to the name of the father in law of its founder: "De Ruyter".
Top innovation Award winning Stevia Chocolates Range
The product ranges from chocolate bars, chocolate tablets over sea shells to pralines (chocolate shells with soft fillings). In December 2011, after the European Parliament -on 11.11.11- approved the use of sweeteners from Stevia (Steviol glycosides), a herb originating from the Rainforest in the borderlands of Paraguay and Brazil- Cavalier was the first Authentic Belgian Chocolatier to come onto the EU market with its Stevia Chocolate range (initially consisting of 35 different products and flavours). On top of that, the new Stevia chocolates range was fully Fair Trade Certified, for the sake of sustainability.
Cavalier's Stevia Chocolate range was officially launched in January 2011 at the ISM Show in Cologne (Germany) which is the world's largest confectionary trade show for sweets and snacks. During that show, Cavalier was award the "ISM New Product Showcase Top Innovation Award" for 2012 for its Fair Trade certified Stevia Chocolate range.
To develop the tastiest of the healthiest chocolate without added sugar.
Management and food safety are verified by Lloyds Registar, resulting in ISO 9001 and BRC certification.
Cavalier wrote their own implementation of sustainable development, but they are not as such certified.
The Belgian Brood en Banket (or "Pain et Patisserie") magazine described their products as "the best alternative" in an article published in December 2008.