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Tipo de Chocolate

Min. % Dry cocoa solids

22 % to 82 %

Min. % Dry milk solids

14 % to 48 %

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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Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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!

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
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Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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!

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
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!

  • Gama
  • Fluidity
    2
  • Min. % Dry cocoa solids
    28.2%
  • Min. % Dry milk solids
    29%
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.

  • Gama
  • Fluidity
    2
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    23.5%
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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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!

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%
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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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!

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
Ruby Chocolate Max (low viscosity)

Ruby, an even more intense sensorial delight, with a higher tension of fresh berry fruitiness and darker color.

  • Gama
  • Fluidity
    3
  • Min. % Dry cocoa solids
    31%
  • Min. % Dry milk solids
    22%
Organic Dark chocolate high cocoa notes

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

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    59.1%
Intense milk chocolate with caramel note

Intense milk chocolate with higher cocoa content. The perfect variant for a wholesome milk choice. This chocolate offers a nice milky caramel note.

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    40%
High quality milk chocolate for molding
High quality milk chocolate with an outspoken high milk content. The rheology parameters offer the best possibilities for moulding applications.
  • Gama
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    28.4%
Richest white chocolate

Our richest white chocolate recipe with pronounced butter and caramel notes. Pure indulgence. Works best in moulding applications.

  • Gama
  • Fluidity
    2
  • Min. % Dry cocoa solids
    22.7%
  • Min. % Dry milk solids
    33%
Dark chocolate without added sugar

The classic of our dark 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. 

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    54%

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