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Min. % Dry cocoa solids

23 % to 81 %

Min. % Dry milk solids

10 % to 25 %

Fluidity

Fineness

Cocoa intensity

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Brands

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    81.3%
Ghana Dark Chocolate

Ghana chocolate 70%. This chocolate has a strong cocoa character with an appealing bitterness, for a deliciously bittersweet chocolate experience. Ghana is the 2nd cocoa producing country in the world, accounting for 17% of the world's cocoa harvest. Our Cocoa Horizons programme runs direct activities on the ground.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72.2%
Arriba Milk chocolate

Aromatically a bit more outspoken, this slightly rosy chocolate with cocoa from Arriba in Ecuador has a palate defined by vanilla and cherry with a persistent aftertaste of butterscotch and caramel.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    40.1%
  • Range
  • Fluidity
    Very low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    28%
  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    26%
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
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    54.1%
  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72.4%
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
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35.8%
Swiss Dark Chocolate

Swiss made chocolate perfect for molding, enrobing and hollow figures. This chocolate is made with only Swiss milk and sugar and has a low cocoa intensity.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    57%
  • Range
  • Fluidity
    Very low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    28%
  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    46.5%
  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    29.8%

Get in Touch

Your Nearest Sales Representatives

Victoria Pitters
  • Food & Beverage manufacturers
1-312-496-7444

Your Nearest Office

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

+1 610 872 4528