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Chocolate Type

Min. % Dry cocoa solids

22 % to 77 %

Min. % Dry milk solids

16 % to 48 %

Fluidity

Fineness

Cocoa intensity

Сертификация

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Milk chocolate Without added sugar (chicory root fiber)

Delicious milk chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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

  • Ассортимент
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
  • Ассортимент
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.5%
Flan Caramel

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

  • Ассортимент
  • Fluidity
    2
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    25.8%
Dark 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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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!

  • Ассортимент
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%
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Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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!

  • Ассортимент
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
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

  • Ассортимент
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    36%
Caramel Chocolate for Ice Cream

An elegant, sweet caramel chocolate with notes of vanilla.

  • Ассортимент
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35%
Milk 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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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!

  • Ассортимент
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
Dark chocolate with mild cocoa intensity

A perfectly balanced chocolate with mild cocoa intensity. One of the heritage chocolates proven as the best companion for any molding application.

  • Ассортимент
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    52.1%
Well rounded white chocolate

Well rounded silky white chocolate. Perfect for molding.

  • Ассортимент
  • Fluidity
    2
  • Min. % Dry cocoa solids
    25.5%
  • Min. % Dry milk solids
    22.8%
Dark chocolate Ecuador

Cocoa from Ecuador gives this dark chocolate its very strong taste with a broad bouquet defined by its high cocoa content, resulting in an earthy undertone followed by impressions of cinnamon and various tropical fruits.

  • Ассортимент
  • Fluidity
    4
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.4%
Bitter dark chocolate

Intense and bitter dark chocolate molding applications. This high cocoa chocolate brings a smooth fineness combined with an acceptable sourness. The character of a pure dark chocolate unveiled.

  • Ассортимент
  • Fluidity
    2
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.4%

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