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Milk chocolate 1% added sugar only

Delicious milk chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
  • Min. % Dry milk solids
    46.7%
Without added sugar stevia dark chocolate - chicory root fiber

Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia. No laxative warning, rich in fibre. Recipe unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
Ruby Chocolate (high viscosity)

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
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    23.5%
Milk chocolate Without added sugar (chicory root fiber)

Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia. No laxative warning, rich in fibre. Recipe unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
  • Min. % Dry milk solids
    48.2%
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
  • Min. % Dry cocoa solids
    28.2%
  • Min. % Dry milk solids
    29%
Dark Chocolate 1% Added Sugar only

Delicious dark chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%
Mild dark chocolate

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%
Dark chocolate with mild cocoa intensity

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%
Pale creamy milk chocolate

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%
Pale milk chocolate

Pale milk chocolate with lower cocoa liquor content to create a very milky and creamy taste profile. Perfect for moulding applications.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    28.2%
  • Min. % Dry milk solids
    14.8%
White chocolate for moulding
White chocolate for moulding with pronounced milky notes and a touch of vanilla.
  • Range
  • Fluidity
    Low fluidity
  • Min. % Dry cocoa solids
    22.7%
  • Min. % Dry milk solids
    23.7%
Milk chocolate without added sugar for panning

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
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    31.5%
  • Min. % Dry milk solids
    21.2%

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