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Min. % Dry cocoa solids

21 % to 85 %

Min. % Dry milk solids

14 % to 48 %

Fluidity

Fineness

Cocoa intensity

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Milk 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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
  • Min. % Dry milk solids
    46.7%
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
    Standard fluidity
  • 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
    Low fluidity
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    23.5%
Dark 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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%
Matcha Chocolate

A taste of East Asia. We offer an intense green Matcha chocolate made with green tea powder.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.5%
  • Min. % Dry milk solids
    22.3%
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Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
  • Min. % Dry milk solids
    48.2%
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
    Low fluidity
  • Min. % Dry cocoa solids
    28.2%
  • Min. % Dry milk solids
    29%
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
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
Lowest cocoa liquor milk chocolate
The milk chocolate with the lowest cocoa liquor content in the standard range. Full focus on the perfect balance between sweetness and a milky sensation. Even with a very low liquor content this chocolate shows a warm color profile.
  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    30.8%
  • Min. % Dry milk solids
    15.1%
Organic milk chocolate with low cocoa intensity

An organic milk chocolate with low cocoa intensity and without lecithin. This chocolate is perceived as clean and natural by customers.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    38.8%
  • Min. % Dry milk solids
    18%
Buttery white chocolate

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    28.3%
  • Min. % Dry milk solids
    21.9%
White chocolate for moulding without vnailla
White chocolate for moulding with pronounced milky notes.
  • Range
  • Fluidity
    Low fluidity
  • Min. % Dry cocoa solids
    25.2%
  • Min. % Dry milk solids
    14.7%

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