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Home > Chocolate for food manufacturers > News > Newsflash: Barry Callebaut focusses on convenience and premiumness at FIE - Dazzling decorations, smooth fillings and innovative inclusions

Newsflash: Barry Callebaut focusses on convenience and premiumness at FIE - Dazzling decorations, smooth fillings and innovative inclusions

December 01, 2011

Wieze/Belgium, December 1, 2011 – Barry Callebaut continues to focus on convenience and premiumness with the launch of new confectionery decorations, fillings and inclusions at the FIE 2011. Désir, the delightful chocolate filling range with the smoothest bite, will ultimately change the world of fillings. Barry Callebaut’s mini decorations Nibs, Vermicelli, CrisPearls™, Splitters and Blossoms, are small in size but big in style and beauty. Innovative inclusions close the range.

Smooth fillings

Barry Callebaut is proud to present Désir, the ultimate chocolate filling with the smoothest bite and the most delightful taste, comparable to an artisanal made ganache. The Désir filling range will help you to create superior chocolate applications, eventually with a personal touch, as they are the ideal interior for high-quality molded products.

Small in size, big in style and beauty

  • The mini Vermicelli decorations have an incomparable taste thanks to the use of quality ingredients and are ideal to decorate pralines, cakes and plated desserts.
  • For a festive and sophisticated chocolate touch, Barry Callebaut has created mini Blossoms. The irregular and handcrafted character of this decoration allows you to create special effects and highlights.
  • Mini CrisPearls™ are made from the finest dark, milk and white chocolate around a crispy toasted biscuit kernel for an overwhelming taste sensation. They can be included in confectionery, ice cream, desserts and pastries for a tasty, crispy bite, or as a seductive, shiny decoration.
  • Mini Splitters, shiny flat-shaped chocolate bits, provide an impressive look and taste e.g. to create a stracciatella effect in ice cream or to decorate truffles, pralines, cakes, desserts, cakes and roles.
  • Mini Nibs, probably the most typical decorations for Barry Callebaut,are roasted kernels of the cocoa bean with a refined and intense taste, a mild and pleasant roasted bitterness and fruity notes. They offer a pleasant, mild crunch and enhance the artisanal and authentic character of your products.

Innovative inclusions

Barry Callebaut offers new possibilities when it comes to personalized inclusions. Your logo embossed three-dimensional in a real chocolate inclusion? We make your dreams come true!

Crazy with nuts

Barry Callebaut also offers an extensive range of nut products ranging from whole roasted hazelnuts and almonds to fine, pure nut pastes, gianduja’s, praliné’s and so much more. All products are produced in an authentic way. Our hazelnuts and almonds are sourced from the best nut cultivating regions in the world. 


Barry Callebaut:
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. Barry Callebaut serves the entire food industry focusing on industrial food manufacturers, artisans and professional users of chocolate (such as chocolatiers, pastry chefs or bakers), the latter with its two global brands Callebaut® and Cacao Barry®. Barry Callebaut is the global leader in cocoa and chocolate innovations and provides a comprehensive range of services in the fields of product development, processing, training and marketing. Cost leadership is another important reason why global as well as local food manufacturers work together with Barry Callebaut. Through its broad range of sustainability initiatives and research activities, the company works with farmers, farmer organizations and other partners to help ensure future supplies of cocoa and improve farmer livelihoods.


Contact for the media:


Evi Robignon


Senior Consultant




Phone: +32 2 713 07 36