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Min. % Dry cocoa solids

21 % to 85 %

Min. % Dry milk solids

14 % to 48 %

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140 products
Caramel Doré

Discover the mellow and deeply satisfying Caramel Doré, our premium Belgian caramelized chocolate. Combining chocolate creaminess and deep rich caramel flavors, Caramel Doré will surprise you with a tantalizing golden color and hints of biscuit and salt. Indulge in a divine caramel experience!

  • Range
  • Fluidity
    2
  • Min. % Dry cocoa solids
    28.2%
  • Min. % Dry milk solids
    29%
CHR-T1

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%
1% Added Sugar Dark Chocolate

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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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
    3
  • Min. % Dry cocoa solids
    71%
1% Added Sugar Milk Chocolate

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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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
    1
  • Min. % Dry cocoa solids
    48.7%
Dark chocolate without added sugars

Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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%
Milk chocolate without added sugars

Delicious milk chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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
    1
  • Min. % Dry cocoa solids
    37%
CHD-Q11

Dark all-round chocolate with the perfect rheology to enrobe or mold the best creations. A perfectly balanced chocolate with mild cocoa intensity.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    54.1%
CHD-T05

Smooth and soft chocolate profile for molding applications. This chocolate shows a nuanced bitterness and sourness.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.5%
CHM-R25

Milk chocolate based upon one of our oldest recipes, with a slightly higher cocoa content and offering a sweeter note. With this fat content several applications are possible.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    33.6%
CHW-T2432NV
Creamy white chocolate for moulding with well pronounced vanilla note.
  • Range
  • Fluidity
    2
  • Min. % Dry cocoa solids
    24%
  • Min. % Dry milk solids
    22.8%
MALCHOC-D

The classic of our dark chocolate without added sugar. The sugar is replaced by the bulk sweetener maltitol to keep a great taste while remaining healthy. This chocolate is multi-applicable. 

  • Range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    54%
CHM-T1616

Milk chocolate with an outspoken cocoa flavor but yet still milky and buttery. This chocolate offers a creamy mouthfeel.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    30.5%

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