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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%
Ruby Chocolate

Ruby Chocolate is 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. The 4th chocolate next to dark, milk and white, ruby offers innovation ideas for the next generation of your confectionery items and desserts!

  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    22.5%
  • Range
  • Min. % Dry cocoa solids
    72.6%
Coco Niu- Dark Chocolate with Coconut Sugar 1000
Coconut sugar replaces standard sugar in this dark 1,000 ct. chocolate chip with a healthy halo.
  • Range
  • Min. % Dry cocoa solids
    52.8%
Dark chocolate sweetened with coconut sugar.
  • Range
  • Min. % Dry cocoa solids
    32.9%
Swiss Clean Dark Chocolate

Swiss Clean Dark Chocolate, made without lecithin or vanilla. Made in Switzerland with traditional experitise and small batch conching to obtain a smooth creamy mouthfeel and signature balanced taste.

 

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    62.1%
An intense 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.
  • Range
  • Min. % Dry cocoa solids
    32.5%
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
  • Range
  • Min. % Dry cocoa solids
    30.5%

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