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Chocolate Type

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Certification

Cocoa intensity

Fluidity

Min. % Dry cocoa solids

24 % to 85 %

Min. % Dry milk solids

14 % to 30 %

Provenance

Brands

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%
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-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%
CHM-N23

Versatile milk chocolate with the perfect rheology to create a thin layer of delicious fine chocolate. A perfectly balanced chocolate with a subtle caramel touch.

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    37.8%
  • Min. % Dry milk solids
    19.4%
CHW-Q2

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

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    28.3%
  • Min. % Dry milk solids
    21.9%
MALCHOC-M

The standard of our milk chocolate without added sugar. The sugar is replaced by the bulk sweetener maltitol to keep a great taste while remaining healthy. This chocolate is multi-applicable thanks to the high fat content. 

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    33.9%
  • Min. % Dry milk solids
    20.5%
Dark chocolate Tanzania

Dark chocolate 75% from Tanzania, delivering the perfect balance of acidity, intense cocoa bitterness and fruity notes. Mainly concentrated in the area surrounding Lake Malawi, cocoa culture is more than 50% organic and provides some spectacular beans, giving Tanzania its unique reputation. Accounts for only 0.1% of the world's cocoa harvest.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
Dark chocolate Venezuela

The Venezuela dark chocolate 72% has very distinctive chocolate taste with an exceptional bitterness, a very long finish and intense flavor

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    74.2%
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