Product filter

Refine by

Certificering

Cocoa Horizons Program
remove

Hot Topics

Product Category

Chocolate Type

Min. % Dry cocoa solids

22 % to 83 %

Min. % Dry milk solids

14 % to 48 %

Fluidity

Fineness

Cocoa intensity

Certificering

Segments

Brands

Matcha Chocolate

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

  • Assortiment
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.5%
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.

  • Assortiment
  • Fluidity
    2
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    23.5%

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.

  • Assortiment
  • Min. % Dry cocoa solids
    37.5%
  • Min. % Dry milk solids
    24.6%
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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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!

  • Assortiment
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
Flan Caramel

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

  • Assortiment
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.8%
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!

  • Assortiment
  • Fluidity
    2
  • Min. % Dry cocoa solids
    28.2%
  • Min. % Dry milk solids
    29%
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Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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!

  • Assortiment
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
Dark chocolate Papua New Guinea

Starting off with a strong smoky taste, this Papua New Guinea dark chocolate exhibits a creamier, rounder character as it explores the palate, displaying hints of cherry and prune and an explicit cappuccino-like finish.

  • Assortiment
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
Organic milk chocolate with low cocoa intensity

An organic milk chocolate with low cocoa intensity and without lecithin. This chocolate is perceived as clean and natural by customers.

  • Assortiment
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    38.8%
Sugar free dark chocolate

A real sugar-free chocolate with max 0.5% of sugar in a dark version. Based on maltitol as the sugar replacer to keep the sweet taste of chocolate. 

  • Assortiment
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    53.7%
Milk chocolate Papua New Guinea

Papua New Guinea Milk chocolates is a suave and creamy milk chocolate with strong fruity notes and delightful impressions of almond biscuit, coconut milk and amaretto. Very balanced and pleasing on the tongue.

  • Assortiment
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35.8%
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.

  • Assortiment
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    55%

Contact opnemen

Jouw dichtstbijzijnde vertegenwoordiger

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

Jouw dichtstbijzijnde kantoor

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
Verenigde Staten

+1 610 872 4528