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Chocolate Type

Min. % Dry cocoa solids

22 % to 77 %

Min. % Dry milk solids

14 % to 48 %

Fluidity

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Cocoa intensity

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41 products
Matcha Chocolate

Matcha has been a trending flavor & color across segments. We developed creamy matcha chocolate with the same iconic taste and color we know. The chocolate is perfect for your health-minded consumers.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.5%
Flan Caramel

A light, pale golden colored caramel flavored chocolate with a creamy mouthfeel and an elegant sweet caramel taste and notes of vanilla.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.8%
Dark Chocolate 1% Added Sugar only

Delicious dark chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%
Caramel Doré for Ice Cream

A premium chocolate with a mellow, deeply satisfying caramel creaminess and deep rich caramel flavors and a tantalizing golden color

  • Range
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    36%
Without added sugar stevia dark chocolate - chicory root fiber

Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia. No laxative warning, rich in fibre. Recipe unique to Barry Callebaut!

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
Caramel Chocolate for Ice Cream

An elegant, sweet caramel chocolate with notes of vanilla.

  • Range
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35%
Milk chocolate 1% added sugar only

Delicious milk chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
Ruby Chocolate (high viscosity)

Ruby Chocolate the biggest innovation in the chocolate industry in 80 years. Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.

  • Range
  • Fluidity
    2
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    23.5%
Milk chocolate Without added sugar (chicory root fiber)

Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia. No laxative warning, rich in fibre. Recipe unique to Barry Callebaut!

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
Bitter dark chocolate

Intense and bitter dark chocolate molding applications. This high cocoa chocolate brings a smooth fineness combined with an acceptable sourness. The character of a pure dark chocolate unveiled.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.4%
Swiss White Chocolate for Molding

White chocolate with only Swiss made milk and sugar, perfect for molding, enrobing and making hollow figures.

  • Range
  • Fluidity
    3
  • Min. % Dry cocoa solids
    31%
  • Min. % Dry milk solids
    18.3%
Dark chocolate Ecuador

Cocoa from Ecuador gives this dark chocolate its very strong taste with a broad bouquet defined by its high cocoa content, resulting in an earthy undertone followed by impressions of cinnamon and various tropical fruits.

  • Range
  • Fluidity
    4
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.4%

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