Product filter

Refine by

Hot Topics

Product Category

Chocolate Type

Min. % Dry cocoa solids

23 % to 81 %

Min. % Dry milk solids

10 % to 25 %

Fluidity

Fineness

Cocoa intensity

Certification

Segments

Brands

Belgian White Chocolate

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    28.3%
  • Min. % Dry milk solids
    21.9%
Classic Dark Chocolate

A tempting, bitter sweet combination that rounds off with a surprising creaminess. One of our heritage recipes which has been proven as one of the best for any moulding application.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    54.8%
Madagascar Dark chocolate

This Chocolate with its origin in Madagascar has a intense cocoa taste, notes of raspberries, juniper berries, apricot and bananas.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    66%
Swiss White Chocolate

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

  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    31%
  • Min. % Dry milk solids
    18.3%
Classic Milk Chocolate

Flavourful milk chocolate with hints of vanilla and caramel, offering a full fledge and delightful milk chocolate experience. Another one of our heritage recipes.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35.8%
  • Min. % Dry milk solids
    21.2%
Classic White Chocolate with Natural Vanilla

One of our most versatile and oldest recipes, this delicate creamy white chocolate offers a tantalizing sweet and milky taste for a luxurious eating experience.

  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    29.3%
  • Min. % Dry milk solids
    22.9%
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%
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%
  • Min. % Dry milk solids
    24.5%
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
    55.1%
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%
Tanzania Dark chocolate

Dark chocolate 75% from Tanzania, delivering the perfect balance of acidity, intense cocoa bitterness and fruity notes. Mainly concentrated in the area surrounding Lake Malawi, cocoa culture is more than 50% organic and provides some spectacular beans, giving Tanzania its unique reputation. Accounts for only 0.1% of the world's cocoa harvest.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    75%
Classic Dark Chocolate with Natural Vanilla

A tempting, bitter sweet combination that rounds off with a surprising creaminess. One of our heritage recipes which has been proven as one of the best for any moulding application.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    54.8%

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