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Chocolate Type

Min. % Dry cocoa solids

32 % to 85 %

Min. % Dry milk solids

15 % to 48 %

Fluidity

Fineness

Cocoa intensity

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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71%

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.

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 The rest of sugar has been replaced by chicory root fibre (oligofructose).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

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48.7%
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Delicious dark chocolate in which sugar has been replaced by chicory root fibre (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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%
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Delicious milk chocolate in which sugar has been replaced by chicory root fiber (oligofructose) and sweetened with a touch of steviol glycosides, better known as stevia.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!

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    37%
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.

  • Range
  • Fluidity
    2
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    23.5%
Versatile milk chocolate (low viscosity)

Versatile milk chocolate with the perfect rheology to create a thin layer of delicious fine chocolate. A perfectly balanced chocolate with a subtle caramel touch.

  • Range
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    37.8%
Dark Chocolate without added vanila

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

  • Range
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60%
ICE-45-DNV

Dark chocolate for ice cream applications. Well-balanced fine dark chocolate. Equilibrated in cocoa and sweetness.

  • Range
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    56.4%
Bitter dark chocolate

Intense and bitter dark chocolate with multiple application possibilities. This chocolate brings a perfect smoothness and fineness.

  • Range
  • Fluidity
    4
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70%
ICE-50-WNV

Perfectly balanced white chocolate for indulgent ice creams.

  • Range
  • Fluidity
    4
  • Min. % Dry cocoa solids
    38.5%
  • Min. % Dry milk solids
    24.5%
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.
  • Range
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    36.2%

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
Amerika Birleşik Devletleri

+1 610 872 4528