Products

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Chocolate couvertures
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Category

cacao_percentage

22 % to 70 %

Fluidity

Application

Quador

Chocolate with a mild cocoa flavour. Special chocolate for moulding figures.

60/40

Chocolate with a classic profile free of soya lecithin (contains traces).

Zaira

Very dark in colour, ideal for fillings with a strong chocolate flavor.

Wisau

Created using a long conching process, highly fluid, ideal for covering and moulding bonbons and turrones (nougat confection).

Aracas

Balanced chocolate that offers a smooth fusion.

Trinea

Chocolate with classic organoleptic properties. Due to its high cocoa butter content it creates a pleasant fusion in the mouth.

Trinea

Chocolate with classic organoleptic properties. Due to its high cocoa butter content it creates a pleasant fusion in the mouth.

Tobado

Chocolate with a mild cocoa flavour. The fusion in the mouth brings about a sweet-bitter balance.

Tobado

Chocolate with a mild cocoa flavour. The fusion in the mouth brings about a sweet-bitter balance.

Yagara

Dark chocolate with an ideal cocoa-sugar balance, very useful for all kinds of fillings.

Yagara

Dark chocolate with an ideal cocoa-sugar balance, very useful for all kinds of fillings.

Arriba

Highly viscous chocolate, suitable for baking products and decorations.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

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

+1 610 872 4528