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Chocolate Type

Min. % Dry cocoa solids

22 % to 85 %

Min. % Dry milk solids

14 % to 33 %

Fluidity

Fineness

Cocoa intensity

Certification

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Brands

Ruby Chocolate (low viscosity)

Ruby Chocolate 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.

  • Range
  • Fluidity
    3
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    22.5%
Ruby Chocolate (high viscosity)

Ruby Chocolate 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.

  • Range
  • Fluidity
    2
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    23.5%
Caramel Doré

Discover the mellow and deeply satisfying Caramel Doré, our premium Belgian caramelized chocolate. Combining chocolate creaminess and deep rich caramel flavors, Caramel Doré will surprise you with a tantalizing golden color and hints of biscuit and salt. Indulge in a divine caramel experience!

  • Range
  • Fluidity
    2
  • Min. % Dry cocoa solids
    28.2%
  • Min. % Dry milk solids
    29%
Mild dark chocolate

The perfect value dark chocolate with a mild cocoa taste. All-round rheology for different applications.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    47.2%
Dark chocolate with mild cocoa intensity

A perfectly balanced chocolate with mild cocoa intensity. One of the heritage chocolates proven as the best companion for any molding application.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    52.1%
Pale creamy milk chocolate

Pale creamy milk chocolate with a base rheology perfect for all-round applications. The lower cocoa liquor content brings out the creamy notes. Perfectly rounded with a sweet note.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    31.9%
Milk chocolate low in sweetness

A milk chocolate low in sweetness with focus on cocoa notes and a subtle nutty-like touch. Molding is the best suitable application.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    31.2%
Silky white chocolate

Silky white chocolate with fresh milky notes, made for moulding.

  • Range
  • Fluidity
    2
  • Min. % Dry cocoa solids
    33.1%
  • Min. % Dry milk solids
    21.7%
Milk chocolate without added sugar (Mix)

Milk chocolate without added sugar. The sugars in this chocolate are replaced with maltitol, dietary fiber blend and the natural sweetener steviol glycosides, also known as stevia, to keep the sweet taste of chocolate. 

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    43.7%
70,2% Organic Fair Trade dark chocolate

Organic dark chocolate with 70% cocoa intensity. Use this chocolate for enrobing. This chocolate has a natural and fresh taste.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.2%
Swiss White Chocolate for Molding

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

  • Range
  • Fluidity
    3
  • Min. % Dry cocoa solids
    32.5%
  • Min. % Dry milk solids
    20%
Dark Chocolate without added vanila

Dark chocolate with different application possibilities. Slightly more intense in cocoa notes. Without addition of vanilla.

  • Range
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60%

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