Product filter

Refine by

Category

Chocolate
remove

Category

Topic

Chocolate Type

Segments

Certification

Cocoa intensity

Fluidity

Min. % Dry cocoa solids

32 % to 85 %

Min. % Dry milk solids

15 % to 30 %

Provenance

Brands

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%
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%
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%
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%
ICE-45-DNV

Dark chocolate for ice cream applications. Well-balanced fine dark chocolate. Equilibrated in cocoa and sweetness.

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    56.4%
CHD-O70

Intense and bitter dark chocolate with multiple application possibilities. This chocolate brings a perfect smoothness and fineness.

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70%
ICE-50-WNV

Perfectly balanced white chocolate for indulgent ice creams.

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    38.5%
  • Min. % Dry milk solids
    24.5%
CHM-N26
Pale creamy milk chocolate with the perfect rheology to create a thin layer of delicious fine chocolate. The lower cocoa liquor content brings out the creamy notes.
  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    36.2%
  • Min. % Dry milk solids
    19.6%
CHD-N11
Dark all-round chocolate with the perfect rheology to create a thin layer of delicious fine chocolate. A perfectly balanced chocolate with mild cocoa intensity.
  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    56.8%
Swiss Milk Chocolate Swiss for Molding

Milk chocolate made from only Swiss milk and sugar has a purity and finesse that is unmet. The chocolate is perfect for molding, enrobing and hollow figures.

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35.1%
  • Min. % Dry milk solids
    19.2%

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