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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.

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Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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

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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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!

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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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!

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.

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Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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

Mild dark chocolate

The perfect value dark chocolate with a mild cocoa taste. All-round rheology for different applications.

Pale creamy milk chocolate
Pale creamy milk chocolate with the perfect rheology to create a thin layer of delicious fine chocolate. The lower cocoa liquor content brings out the creamy notes.
Buttery white chocolate

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

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.

Swiss White Chocolate for Molding

White chocolate with only Swiss made milk and sugar, perfect for molding, enrobing and making hollow figures.

Dark Chocolate without added vanila

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

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