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Chocolate Type

Min. % Dry cocoa solids

8 % to 85 %

Min. % Dry milk solids

14 % to 48 %

Fluidity

Fineness

Cocoa intensity

Shape

Base Ingredient

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Application

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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.

  • Gamme
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.5%
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.

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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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

  • Gamme
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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!

  • Gamme
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%
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Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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!

  • Gamme
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
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Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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!

  • Gamme
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
Flan Caramel

A light, pale golden colored caramel flavored chocolate with a creamy mouthfeel and an elegant sweet caramel taste and notes of vanilla.

  • Gamme
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.8%
Dark all-round chocolate

Dark all-round chocolate with the perfect rheology to create a thin layer of delicious fine chocolate. A perfectly balanced chocolate with mild cocoa intensity.

  • Gamme
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    56.8%
All-round Dark chocolate with reduced fatbloom risk

Dark all-round chocolate with the perfect rheology to enrobe or mold the best creations. A perfectly balanced chocolate with mild cocoa intensity and additional butter oil to create a smooth texture and reduce fatbloom issues.

  • Gamme
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    51.6%
Dark chocolate Papua New Guinea

Starting off with a strong smoky taste, this Papua New Guinea dark chocolate exhibits a creamier, rounder character as it explores the palate, displaying hints of cherry and prune and an explicit cappuccino-like finish.

  • Gamme
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
Soft dark chocolate

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

  • Gamme
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.5%
Swiss Milk Chocolate, Clean, Clear & Responsible

The tender milk from the alpine pastures gives this Swiss made milk chocolate its signature taste. This chocolate is not flavored and without lecithin which adds to its purity.

  • Gamme
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    42.5%

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