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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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

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

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.8%
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Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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%
Matcha Chocolate

A taste of East Asia. We offer an intense green Matcha chocolate made with green tea powder.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.5%

Ruby chocolate, a true gift from mother nature, is now available in an Ice Cream Coating.  Its fresh and tangy flavor delivers a new taste experience that consumers will love, with the novel ice cream coating crack of texture. 
Ruby provides new pairing horizons for the ice cream market and new tasting experiences in ice cream consumption.

  • Range
  • Min. % Dry cocoa solids
    37.5%
  • Min. % Dry milk solids
    24.6%
Dark chocolate Venezuela

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

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    74.2%
56,5% Organic Dark chocolate

Nicely balanced dark chocolate with a slightly higher cocoa note. Without addition of vanilla. The rheology is suitable for different applications. Organic NOP certified.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    56.5%
Dark chocolate high cocoa notes for molding

Nicely balanced dark chocolate with a subtle higher cocoa note. The absence of vanilla brings this cocoa note even more to the surface. This chocolate helps to create the best tasting experiences in different molding applications.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    55%

Get in Touch

Your Nearest Sales Representatives

Ruzanna Takhman
  • Food & Beverage manufacturers
1-312-496-7303

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
États-Unis

+1 610 872 4528