Confectionery

Get inspired

If you're looking for the latest confectionery trends and ways to lift your chocolate bars, pralines, nibbles, hollow figures, or other confectionery - here is the place to be.

With our great quality chocolate, delicious fillings, multi-textural inclusions, numerous decorative techniques and more you will have loads of inspiration. Go ahead and discover hundreds of products.

Trends & Insights for confectionery

5 examples of plant-based chocolate confectionery

Key Trends

Caramel in confectionery

2 power tips to fall in love with caramel in Confectionery

Take this opportunity to look into exciting ways of bringing caramel to your confectionery products in a delightful way.

Organic confectionery

Organic, a key claim in chocolate confectionery

You can’t have missed the growth in the organic offering in recent years. Find out how chocolate confectionery is impacted and how you can leverage the trend.

Sugar reduction confectionery

3 ways to reduce sugar in chocolate and market it

While government bodies are taking action against it, consumers are more and more aware of their sugar intake. Discover 3 ways to reduce sugar in confectionery, illustrated with in-market examples.

Your must have products

  • Organic blanched almond sablage

    Chopped blanched organic almonds with a thin, crispy layer of organic caramelized sugar. Stripped off their skin and medium roasted, freshly-cracked Spanish organic almonds disclose a mild, fresh almond taste and subtle roasted flavors. Deliciously sweet & crunchy!

    La Morella
  • RED CRUNCHY FLAKES
    Delicious red biscuits crushed into small bits and pieces. Also known as ‘pailleté feuilletine’ and ‘brisures de crêpe dentelle’, biscuit crunch allows you to add a crispy texture to all your confectionery, pastries and desserts.
    D’Orsogna
  • COCOA MERINGUE GRANULES
    Meringue from a traditional Italian recipe, a real feather light delicacy.These small size granules are easy to sprinkle and have a good cocoa flavor.
    D’Orsogna
  • Tintoretto White

    Tintoretto white filling, the perfect smooth confectionery or after baking biscuit filling. Can be used as such or flavored with other ingredients. Without hydrogenated fats.

  • Madagascar Dark chocolate

    This Chocolate with its origin in Madagascar has a intense cocoa taste, notes of raspberries, juniper berries, apricot and bananas.

    • Range
    • Fluidity
      2
    • Cocoa intensity
      3
    • Min. % Dry cocoa solids
      66%

Get in Touch

Your Nearest Sales Representatives

Ruzanna Takhman
  • Food & Beverage manufacturers
1-312-496-7303

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Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528