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CHR-T1

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
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    40.3%
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
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    28.2%
  • Min. % Dry milk solids
    29%
CHR-R1

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
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    40.3%
CHD-Q00
The perfect value dark chocolate with a mild cocoa taste. All-round rheology for different applications.
  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    47.2%
CHD-S11

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

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    52.1%
CHM-Q26

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
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    31.9%
  • Min. % Dry milk solids
    21.1%
CHM-T24

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
    Low fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    31.2%
  • Min. % Dry milk solids
    15.3%
CHW-S3341NV

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

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    33.1%
  • Min. % Dry milk solids
    21.7%
CSD-P11STE20

Dark 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
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.3%
Swiss White Chocolate, Clean, Clear & Responsible

Signature Swiss made white chocolate that is unflavored and without lecithin. This chocolate has an unmet purity due to the use of Swiss milk and Swiss sugar.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    36.2%
  • Min. % Dry milk solids
    14.2%
CHD-M60ZV

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

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60%
CHD-Q11BO4

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
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    52.1%

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