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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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

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Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72%
Dark Chocolate without added vanilla
Dark chocolate with different application possibilities. Slightly more intense in cocoa notes with his 60% of cocoa solids. Without addition of vanilla.
  • Range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60.1%
Dark chocolate Tanzania

Dark chocolate 75% from Tanzania, delivering the perfect balance of acidity, intense cocoa bitterness and fruity notes. Mainly concentrated in the area surrounding Lake Malawi, cocoa culture is more than 50% organic and provides some spectacular beans, giving Tanzania its unique reputation. Accounts for only 0.1% of the world's cocoa harvest.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    75%
Soft dark chocolate

Smooth and soft chocolate profile for molding applications. This chocolate shows a nuanced bitterness and sourness.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.5%
Dark chocolate Sao Tomé

This dark chocolate with cocoa from Sao Tomé has a strong cocoa flavor with peaks of red and yellow fruits.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    74.4%
Dark chocolate high cocoa notes without vanilla
Nicely balanced dark chocolate with a slightly higher cocoa note. Without addition of vanilla. The rheology is suitable for different applications.
  • Range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    56.9%
Dark all-round chocolate
Dark all-round chocolate with a more outspoken cocoa profile. Without addition of vanilla.
  • Range
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    65%
71,5% Organic dark chocolate without Lechitin
An organic dark chocolate with a strong cocoa flavor and without lecithin. This chocolate is perfect for enrobing and making hollow figures.
  • Range
  • Fluidity
    4
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71.5%
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.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.4%
Dark signature blend chocolate

Dark signature blend from different cocoa growing countries which creates a special flavor profile. Intense but more fruity cocoa profile. The base rheology makes this chocolate perfect for all kinds of applications.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    65.1%

Get in Touch

Your Nearest Sales Representatives

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

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
Соединенные Штаты

+1 610 872 4528