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Tipo de Chocolate

Min. % Dry cocoa solids

24 % to 85 %

Min. % Dry milk solids

14 % to 48 %

Fluidity

Fineness

Cocoa intensity

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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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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%
Matcha Chocolate

Matcha has been a trending flavor & color across segments. We developed creamy matcha chocolate with the same iconic taste and color we know. The chocolate is perfect for your health-minded consumers.

  • Gama
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.5%
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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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%
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Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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%
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%
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Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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%
Mild dark chocolate

The perfect value dark chocolate with a mild cocoa taste. All-round rheology for different applications.

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    47.2%
Versatile milk chocolate (low viscosity)

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.

  • Gama
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    37.8%
Buttery white chocolate

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

  • Gama
  • Fluidity
    3
  • Min. % Dry cocoa solids
    28.3%
  • Min. % Dry milk solids
    21.9%
Dark chocolate without added sugar low fatbloom risk

This dark chocolate without added sugar is good as well as tasty. It contains maltitol and a butter oil fraction to decrease the risk of blooming. 

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    53.8%
Dark chocolate Tanzania

Dark chocolate 75% from Tanzania, delivering the perfect balance of acidity, intense cocoa bitterness and fruity notes. Mainly concentrated in the area surrounding Lake Malawi, cocoa culture is more than 50% organic and provides some spectacular beans, giving Tanzania its unique reputation. Accounts for only 0.1% of the world's cocoa harvest.

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
Dark chocolate Venezuela

The Venezuela dark chocolate 72% has very distinctive chocolate taste with an exceptional bitterness, a very long finish and intense flavor

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    74.2%

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