Innovative Indulgence
at IBIE 2019

  • Industry Event
  • Trade Show
At IBIE 2019, Barry Callebaut BC Studio showcased premium indulgences and delicious new innovations that have the potential to elevate any bakery item to a superior chocolate experience.
Chefs Gabrielle and Martin prepare treats at the BC Studio booth kitchen
Chef Martin and Chef Gabrielle prepare Premiyum treats at the BC Studio

Premium & Premiyum

Have you heard of PremiYum? Trendwatchers agree that today’s consumers are looking for premiumization across product categories. 

Euromonitor defines Premiumization as “the ability to elevate consumer perception and command higher prices.” 

Consumers desire superior product experiences, and baked goods are no exception. Barry Callebaut has the tools and innovations to bring your products into a new dimension where taste and high quality meet to become PremiYum.

Natural Dark is Naturally Delightful

Barry Callebaut revealed the latest cocoa innovation at IBIE 2019. The new Bensdorp Natural Dark is a dark, flavorful, 100% natural cocoa powder with a superior taste experience. All of this has been obtained without being processed with alkali. 

Through years of development and continuous improvement, Natural Dark’s alkali-free process allows manufacturers to have a clean label while still maintaining the consumer-preferred dark color.

With Bensdorp Natural Dark, nothing, not even taste, is compromised. At IBIE, Natural Dark was available to try in delicious chef creations, including brownies and decorated chocolate cupcakes.

A Barry Callebaut chef placing a piece of candied orange peel on a chocolate cupcake made with Bensdorp Natural Dark cocoa powder.
A delectable chocolate cupcake made with new Bensdorp Natural Dark cocoa powder
  • Close-up shot of brownies made using new Bensdorp Natural Dark cocoa powder
    Brownies made using new Bensdorp Natural Dark cocoa powder displayed at the BC Studio booth
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-09/IBIE2019_NaturalDark_Brownie_BC.JPG?itok=f8VKCr1l
  • Brownies made without the new Bensdorp Natural Dark appeared lighter in color
    Brownies made without the new Bensdorp Natural Dark appeared lighter in color
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-09/IBIE2019_NonNaturalDark_Brownie_BC.JPG?itok=uWReXTff
  • A glass vase containing new Natural Dark cocoa powder next to a visual display containing cupcakes, brownies, and a sign
    Chocolate cupcakes and brownies were both made using new Bensdorp Natural Dark cocoa powder
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-09/IBIE2019_NDpowder_BC.JPG?itok=cFZs5LJE
A beautiful spherical creation made using ruby and Mona Lisa Couverture Decorations, garnished with fresh raspberry and Ruby Biscottino
A beautiful spherical creation made using ruby and Mona Lisa Couverture Decorations, garnished with fresh raspberry and Ruby Biscottino

Rare and Rubylicious

Ruby, launched by Barry Callebaut in North America this year, is the ultimate hedonistic indulgence for consumers, as its luscious smoothness and berry fruitiness offer a new, sensational tasting experience. 

The ruby flavor is unlocked through the combination of the ruby cocoa bean and our unique processing, which preserves its natural color and flavor. No colors or flavors are added to this striking innovation. 

Ruby was available to experience in a variety of ways, including new Mona Lisa Ruby Couverture Decorations, a ravishing ruby pastry, and a picturesque petit four.

  • Ruby chocolate wafers being scooped into a napkin by a booth attendee
    Ruby wafers were available for all to taste at the BC Studio booth
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-09/IBIE2019_RubyWafers_BC.JPG?itok=1r97dWTw
  • A Timut Pepper Financier coated with Ruby, topped with a blanched almond Ruby gianduja, Ruby Curls, and Ruby Biscottino
    Timut Pepper Financiers coated with Ruby, topped with a blanched almond Ruby gianduja and Ruby Curls
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-09/IBIE2019_RubyPetitFour_BC.JPG?itok=d2m1aLdn
  • A petit four made with ruby chocolate resting on a spoon on the booth display
    A swirly petit four made of salted shortbread dipped in Ruby, a raspberry jelly, and a macadamia Ruby gianduja topped with Ruby Biscottino
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-09/IBIE2019_RubyFinancier_BC.JPG?itok=P_FB9bgP

Fun-Sized Shapes, Full-Sized Flavors

With Gertrude Hawk Ingredients, Barry Callebaut provides delightful inclusions that will elevate any application to a level of premium indulgence.

Texture and flavor can double with the addition of inclusions from Gertrude Hawk Ingredients, providing dual-flavor and dual-texture experiences for customers. 

Those in attendance at IBIE 2019 were able to taste the innovative inclusions—including mini peanut butter cups and milk caramel turtles—on their own and at work in delectable kitchen sink cookies and bonbon cups.

An Everything Cookie resting on a spoon at the BC Studio booth
An Everything Cookie made with a Gertrude Hawk peanut butter chip, a Gertrude Hawk peanut butter cup, caramel doré, and Cacao Berry Mexique
  • Mini peanut butter cups with a silver scoop resting atop them
    Gertrude Hawk Ingredients inclusions, including these mini peanut butter cups, were available to taste at the BC Studio booth
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-09/IBIE2019_GHPBcups_BC.JPG?itok=pZ9PPzcx
  • A BC Studio chef sprinkles black sea salt stop the nearly-completed bonbon cups
    A BC Studio chef sprinkles black sea salt atop the Caramel Cake Bonbons as a finishing touch to the creation
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-09/IBIE2019_GHchef_BC.JPG?itok=WtkkdYUQ
  • Two Mona Lisa chocolate bonbon cups resting on a piece of white marble with Gertrude Hawk Ingredients on top
    Caramel Cake Bonbons were made with Mona Lisa cups, vanilla cake, Callebaut Caramel Fill, stout ganache, black sea salt, and Gertrude Hawks Sea Salt Truffle cups
    https://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-09/IBIE2019_GHbonbon_BC.JPG?itok=6Ek06RQe

Venture Back to Vegas:

A BC Studio Chef holds out a plate with all the chocolate creations offered at the booth

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