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Certification

Cocoa intensity

Fluidity

Min. % Dry cocoa solids

22 % to 85 %

Min. % Dry milk solids

14 % to 33 %

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%
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%
CSM-P23-STE20

Milk 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
    1
  • Min. % Dry cocoa solids
    43.7%
  • Min. % Dry milk solids
    26.7%
CHD-Q7139NOP

Organic dark chocolate with 70% cocoa intensity. Use this chocolate for enrobing. This chocolate has a natural and fresh taste.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.2%

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