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Ruby Chocolate Max (low viscosity)

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

  • gamma
  • Fluidity
    3
  • Min. % Dry cocoa solids
    31%
  • Min. % Dry milk solids
    22%
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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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!

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Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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

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Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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

  • gamma
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
Caramel Doré for Ice Cream

A premium chocolate with a mellow, deeply satisfying caramel creaminess and deep rich caramel flavors and a tantalizing golden color

  • gamma
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    36%
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.

  • gamma
  • Fluidity
    3
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    22.5%
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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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!

  • gamma
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%
Dark Chocolate without added vanila

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

  • gamma
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60%
Swiss Milk Chocolate for Molding

Milk chocolate made from only Swiss milk and sugar has a purity and finesse that is unmet. The chocolate is perfect for molding, enrobing and hollow figures.

  • gamma
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35.1%
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.

  • gamma
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    56.8%
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.

  • gamma
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    42.5%
High in cocoa dark chocolate

High in cocoa dark chocolate with a very low sugar content for the intense chocolate lover. Can be used in moulding and enrobing applications.

  • gamma
  • Fluidity
    4
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    85%