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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Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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%
Ruby Chocolate (low 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
    3
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    22.5%
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!

  • gamme
  • Fluidity
    2
  • Min. % Dry cocoa solids
    28.2%
  • Min. % Dry milk solids
    29%
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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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 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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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%
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Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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%
Ruby Chocolate Max (low viscosity)

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

  • gamme
  • Fluidity
    3
  • Min. % Dry cocoa solids
    31%
  • Min. % Dry milk solids
    22%
Dark Chocolate without added vanilla

Dark chocolate with different application possibilities. Slightly more intense in cocoa notes with his 60% of cocoa solids. Without addition of vanilla.

  • gamme
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60.1%
Balanced Dark chocolate

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

  • gamme
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    52.9%
Balanced milk chocolate
Well balanced value milk chocolate with a creamy mouthfeel.
  • gamme
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    30.1%
White chocolate for enrobing
Delicious white chocolate for enrobing, shaping hollow figures, panning and moulding. One of our most universal recipes.
  • gamme
  • Fluidity
    3
  • Min. % Dry cocoa solids
    31.3%
  • Min. % Dry milk solids
    14.2%
Milk chocolate without added sugar for enrobing

The standard of our milk 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 thanks to the high fat content. 

  • gamme
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    33.9%