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Min. % Dry cocoa solids

23 % to 81 %

Min. % Dry milk solids

10 % to 25 %

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  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35.8%
Swiss Milk Chocolate

Milk chocolate made from only Swiss milk and sugar has a purity and finesse that is unmet. The chocolate is perfect for molding, enrobing and hollow figures.

  • Range
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    36.5%
  • Range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    49.9%
Belgian Milk Chocolate

Versatile milk chocolate with the perfect rheology to serve different applications. A perfectly balanced chocolate with a subtle caramel touch. This standard in the market for milk chocolates is our heritage milk recipe.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    33.6%
Mexico Dark chocolate

This dark chocolate with cocoa from Mexico has a rich flavor intensity with herbal and fruity impressions. To soften its masculinity we

  • Range
  • Fluidity
    4
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    66.1%
  • Range
  • Fluidity
    1
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    23%
Papua New Guinea Milk Chocolate

Papua New Guinea Milk chocolates is a suave and creamy milk chocolate with strong fruity notes and delightful impressions of almond biscuit, coconut milk and amaretto. Very balanced and pleasing on the tongue.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35.8%
  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    81.3%
  • Range
  • Fluidity
    1
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    28%
Belgian Dark Chocolate

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%
Papua New Guinea Dark chocolate

Starting off with a strong smoky taste, this Papua New Guinea dark chocolate exhibits a creamier, rounder character as it explores the palate, displaying hints of cherry and prune and an explicit cappuccino-like finish.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
  • Range
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    26%

Get in Touch

Your Nearest Sales Representatives

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

Your Nearest Office

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

+1 610 872 4528