Product filter

Refine by

Category

Chocolates
remove

Category

Application Groups

  • Mix&Bake
  • Shape
  • Coat
  • Dip&Spray

Chocolate Type

Segments

Certification

Cocoa intensity

Fluidity

Min. % Dry cocoa solids

12 % to 85 %

Min. % Dry milk solids

14 % to 33 %

Provenance

CHD-Q05
Dark all-round chocolate. Smooth and soft chocolate profile for several applications.
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    50.6%
CHD-S35

Nicely balanced dark chocolate with a touch of vanilla. Shows perfect harmony between sweetness and cocoa taste. Suitable for molding applications.

  • Fluidity
    Low fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    52.9%
CHM-Q23

Versatile milk chocolate with the perfect rheology to serve different applications. A perfectly balanced chocolate with a subtle caramel touch. This standard in the market for milk chocolates is our heritage milk recipe.

  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    33.6%
  • Min. % Dry milk solids
    20.8%
CHM-S8655ED

Milk chocolate with an outspoken caramel flavor combined with a milky and buttery profile. This chocolate is the example of a creamy milk variant. On top an edel cocoa blend is present.

  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    30.9%
  • Min. % Dry milk solids
    18%
CHW-Q2FAIR

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

  • Fluidity
    Standard fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    28.3%
  • Min. % Dry milk solids
    21.9%
ICE-45-DNV

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

  • Fluidity
    High fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    56.4%
CHD-M60ZV

Dark chocolate with different application possibilities. Slightly more intense in cocoa notes. Without addition of vanilla.

  • Fluidity
    High fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60%
CHD-Q15

Nicely balanced dark chocolate with a slightly higher cocoa note. The rheology is suitable for different applications.

  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    56.9%
CHD-T05

Smooth and soft chocolate profile for molding applications. This chocolate shows a nuanced bitterness and sourness.

  • Fluidity
    Low fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.5%
CHM-Q67
The milk chocolate with the lowest cocoa liquor content in the standard range. Full focus on the perfect balance between sweetness and a milky sensation. Even with a very low liquor content this chocolate shows a warm color profile.
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    30.8%
  • Min. % Dry milk solids
    15.1%
CHM-U23S

A perfectly balanced milk chocolate with a subtle caramel touch. This standard in the market for milk chocolates is our heritage milk recipe. Perfect for flavoring applications.

  • Fluidity
    Low fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    25%
  • Min. % Dry milk solids
    23.9%
CHW-T11

Our time-tested white chocolate molding recipe. Well rounded creamy taste and indulgent melt.

  • Fluidity
    Low fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    26.4%
  • Min. % Dry milk solids
    15.3%

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