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Chocolate Type

Min. % Dry cocoa solids

0 % to 61 %

Fluidity

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26 products
Cedar

Cedar

Milk chocolate including balanced cocoa notes in parallel with leading dairy and creamy notes that are perfect for milk chocolate confections

  • range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    28.3%
Bel Noir 54%

Bel Noir 54%

A well rounded smooth delicious dark chocolate, made with Belgian unsweetened chocolate

  • range
  • Fluidity
    3
  • Min. % Dry cocoa solids
    0.5%
Dairy Free Chocolate

Dairy Free Chocolate

Dairy free dark chocolate with 55% cacao
Alder

Alder

A smooth milk chocolate with balanced creamy notes
  • range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    0.3%
Organic Milk Chocolate

Organic Milk Chocolate

Organic milk chocolate with 40% cacao.

Van Leer Dark Chocolate 60%

Dark chocolate with a high cacao percentage of 60%.

Van Leer
  • Van Leer
  • range
  • Fluidity
    3
  • Min. % Dry cocoa solids
    61%

Boulder

A balanced milk chocolate with balanced cocoa and dairy notes
  • range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    0.3%
25% Reduced Dark Sugar Chocolate

25% Reduced Dark Sugar Chocolate

Our classic Van Leer Tulsa with 25% less sugar and added fibers. Can be considered a high fiber coating.
Accent White Chocolate

Accent White Chocolate

Accent White Chocolate 24%. A sweet, intensely milky white chocolate e and delving into a rich buttery finish and mouthfeel.

Accent™ by Barry Callebaut is a contemporary line of chocolates expertly crafted to meet the standards of passionate confectioners like you, with a range of flavors and functionality for all your confection needs today and tomorrow.

 

  • range
  • Fluidity
    2
  • Cocoa intensity
    1
Mahogany

Mahogany

Mahogany liquid dark chocolate
  • range
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    55.2%
York

York

York liquid dark chocolate
Acticoa Mild Plus

Acticoa Mild Plus

A dark chocolate developed with a unique process that preserves up to 80% of the flavanols naturally present in cocoa beans and provides a food company the opportunity to claim flavanol levels with their final product

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