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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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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
    Standard fluidity
  • 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Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
  • Min. % Dry milk solids
    48.2%
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Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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%
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%
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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
  • Min. % Dry milk solids
    46.7%
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%
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%
Ruby Chocolate Ice Cream Coating

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%
Light colored milk chocolate

Light colored milk chocolate for ice cream applications. The chocolate brings a milky and buttery flavor profile with intense vanilla notes in the end.

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    38.1%
  • Min. % Dry milk solids
    15.3%
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%
White chocolate for enrobing
Delicious white chocolate for enrobing, shaping hollow figures, panning and moulding. One of our most universal recipes.
  • Range
  • Fluidity
    Standard fluidity
  • Min. % Dry cocoa solids
    31.3%
  • Min. % Dry milk solids
    14.2%

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