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Min. % Dry cocoa solids

21 % to 85 %

Min. % Dry milk solids

14 % to 48 %

Fluidity

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Milk chocolate 1% added sugar only

Delicious milk chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
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%
Flan Caramel

A light, pale golden colored caramel flavored chocolate with a creamy mouthfeel and an elegant sweet caramel taste and notes of vanilla.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.8%
Dark Chocolate 1% Added Sugar only

Delicious dark chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%
Milk chocolate Without added sugar (chicory root fiber)

Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia. No laxative warning, rich in fibre. Recipe unique to Barry Callebaut!

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
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%
Without added sugar stevia dark chocolate - chicory root fiber

Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia. No laxative warning, rich in fibre. Recipe unique to Barry Callebaut!

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%

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.

  • Range
  • Min. % Dry cocoa solids
    37.5%
  • Min. % Dry milk solids
    24.6%
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%
Dark all-round chocolate

Dark all-round chocolate with the perfect rheology to create a thin layer of delicious fine chocolate. A perfectly balanced chocolate with mild cocoa intensity.

  • Range
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    56.8%
All-round Dark chocolate with reduced fatbloom risk

Dark all-round chocolate with the perfect rheology to enrobe or mold the best creations. A perfectly balanced chocolate with mild cocoa intensity and additional butter oil to create a smooth texture and reduce fatbloom issues.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    51.6%
Dark signature blend chocolate

Dark signature blend from different cocoa growing countries which creates a special flavor profile. Intense but more fruity cocoa profile. The base rheology makes this chocolate perfect for all kinds of applications.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    65.1%

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