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Chocolate Type

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Certification

Cocoa intensity

Fluidity

Min. % Dry cocoa solids

22 % to 76 %

Min. % Dry milk solids

14 % to 33 %

Provenance

Brands

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-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%
CHD-V597ZV

This chocolates brings a lower sweetness in balance with the cocoa flavor. Ending with a subtle astringency, this is an allround profile.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    57.6%
CHW-S2

Well rounded silky white chocolate. Perfect for molding.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    25.5%
  • Min. % Dry milk solids
    22.8%
CHW-S2BFT
Organic white chocolate, perfect for molding and passing. This chocolate has a very low cocoa intensity and has a great and natural taste.
  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    28.8%
  • Min. % Dry milk solids
    22.8%
CHD-S00

Sweet dark chocolate for molding applications. The mild cocoa touch makes this an approachable chocolate for everyone.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    45.1%
CHM-S26
This milk chocolate shows a low cocoa liquor content with a higher content of milk ingredients.
  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    29.3%
  • Min. % Dry milk solids
    22%
CHW-U2

White chocolate for moulding with pronounced milky notes and a touch of vanilla.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    22.5%
  • Min. % Dry milk solids
    23.9%
Swiss Dark Chocolate, Clean, Clear & Responsible

This pure Swiss made milk chocolate is not flavored and is without lecithin. It is perfect for enrobing and to premiumize your creations.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    62.1%
CHD-S70

Intense and bitter dark chocolate molding applications. This high cocoa chocolate brings a smooth fineness combined with an acceptable sourness. The character of a pure dark chocolate unveiled.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.4%

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