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.

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.

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