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Ruby Chocolate Ice Cream Coating

Ruby chocolate, a true gift from mother nature, is now available in an Ice Cream Coating.  Its fresh and tangy flavor delivers a new taste experience that consumers will love, with the novel ice cream coating crack of texture. 
Ruby provides new pairing horizons for the ice cream market and new tasting experiences in ice cream consumption.

HOW CAN RUBY ICE CREAM COATING BE USED?
It can be used to enrobe or dip ice cream cones or bars

HOW DOES IT WORK IN MANUFACTURING?
It works similar to a white ice cream coating in manufacturing. No additional support is required.

  • Range
  • Min. % Dry cocoa solids
    37.5%
  • Min. % Dry milk solids
    24.6%
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%

This high cacao dark chocolate is perfect for enrobing applications. Made with sustainable cacao.

  • Range
  • Min. % Dry cocoa solids
    72.6%
BC 1% Sugar Added Milk Chocolate
Barry Callebaut's unique reduced sugar milk chocolate, containing only 1% added sugar, allowing the use of a chocolate claim for that coveted healthier snack and treat.
Milk Chocolate

Well balanced milk chocolate, not too sweet with good notes of dairy, cocoa and caramel and a smooth and creamy texture.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    0.3%
BC Sugarfree EZ Melt Dark
Sugarfree dark coating with stevia & erythritol
High Cacao Milk Chocolate

A robust and creamy high cacao milk chocolate with higher cacao notes than most milk chocolates

  • Range
  • Fluidity
    2
  • Min. % Dry cocoa solids
    0.4%
Classic sugar free dark chocolate confectionery with a cocoa butter base. The sugars are replaced by maltitol to maintain a great taste while being sugar free.
Van Leer
Alder
A smooth milk chocolate with balanced creamy notes
  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    0.3%
BC No Sugar Added Chip 1000
No Sugar Added Dark Coating with stevia & erythritol
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
Boulder
A balanced milk chocolate with balanced cocoa and dairy notes
  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    0.3%

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