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Inclusions

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Bake stable inclusions

With the variety of tastes and textures to include in bakery products, new creative ideas can quickly become reality. You can add the inclusion you want according to your or your customer’s wishes: pure chocolate in S, M or L drops, small or long sticks, sticks with an extra taste or crunchy texture, soft crèmes with a smooth mouth feel. And they all resist oven temperatures perfectly, guaranteeing a great taste experience and superb mouth feel.

Confectionery, dessert and ice cream inclusions
Enriching confectionery, ice cream and desserts with playful or contrasting inclusions opens up great prospects for differentiating your products. Vary with tastes ranging from chocolate to colored & flavored compound inclusions. Surprise with textures from smooth and mellow to hard and crunchy. And since technical properties are always important: Barry Callebaut’s inclusions show a very stable behavior in numerous fat-based and water-based applications.

Special inclusions
With Barry Callebaut’s cocoa nibs, you can add a pure and crunchy touch to your confectionery (chocolate bars, tablets, pralines), biscuits and bakery products. Cocoa nibs are roasted kernels of cocoa beans (100% cocoa), with a strong yet refined taste. They are available in different sizes.

Special highlights

Croquoa™
Looking for a new texture that adds an indulgent natural taste and unbeatable crunchiness to virtually any application, yet is low in calories? Look no further. Based on defatted cocoa powder and sugar, Croquoa™ is a full-flavored, light texture that tastes delicately bittersweet and also helps to push the calories down.

Croquoa™ can be supplied in the exact shape you want: stars, circles, logos… Use them in an endless variety of desserts, ice cream, biscuits and cakes, chocolate spreads, cereal bars or confectionery. These tiny morsels remain stable at high temperatures and contain no artificial additives, coloring, flavoring or conservatives – only natural goodness!

ChocMelts
ChocMelts are a new generation of dark chunks from a unique compound recipe, which taste and look like chocolate, but feel like ice cream in your mouth. They make every ice cream excitingly delicious, adding an irresistible, crunchy chocolate texture that melts smoothly together with the ice cream. What’s more, ChocMelts are made with natural vanilla and contain no hydrogenated fats.

TastyDrops
TastyDrops will bring your customers the intensity of chocolate with a dash of surprise. They are made with natural vanilla, are low in fat, and retain their natural cherry, mint, orange or coffee flavors even at high temperatures. The special encapsulating technique ensures there is no taste carry-over from one production batch to another. Now you can give a fresh taste and a new experience to your bakery products, biscuits confectionery, and cereals – the possibilities are endless.

Crispearls™
Crispearls™ guarantee an overwhelming taste sensation. Made from the finest dark and white chocolate couvertures around a toasted biscuit kernel, they can be included in confectionery, desserts and pastries for a tasty, crispy bite. Crispearls™ keep their taste and crunch, even when mixed into chocolate mousse or ice cream and kept deep-frozen.

These tiny, round pearls can also be used as a seductive, shiny decoration. With their refined, yet playful look they will make your creations even more irresistible. Simply apply them on a sticky surface such as marmalade, glazing or soft chocolate. Even by themselves, Crispearls™ are a delicious delicacy for your customers to enjoy!