brands » Barry Callebaut
Barry Callebaut is the world's leading manufacturer of high-quality cocoa and chocolate. This Zurich-based company services 25 countries with their outstanding chocolate products.
-
Alunga 41%, Q Fermentation
Recommended for mousse and ganache. A slightly sweet milk chocolate with a dominant taste of cocoa and milk and mild amount of acidity. Each chocolate in the ‘Toute la pureté de la nature’* range has been created with pure cocoa beans... more
-
Cacao Barry Cara Crakine (Caramel Filling)
A gourmand mixture with a caramel milk chocolate (34.5%) and toasted cereal base. Ready to use, its texture will crunch your creations
-
Cacao Barry Coffee Sweet Chocolate with Coffee Dragees
-
Dark Chocolate (Brune) Pate Glace
Barry Callebaut offers you a wide range of coatings. They are made from cocoa powder, sugar, vegetable fats and sometimes dairy products. The different applications for each coating depend upon the nature and quantity of the vegetable fats they... more
-
Extra Bitter Guayanquil Chocolate Pistoles 64% Cocoa
64% Cocoa Chocolate from Barry Callebaut from France.
-
Fine Chocolate Flakes
Cacao Barry fine chocolate flakes are small. Uses include decorations, pastry, confectionery, or ice cream. Contains dairy.
-
Inaya 65% Q Fermentation
Recommended for mousse, ganache and moelleux. An intense cocoa taste with a good balance between bitterness and acidic notes. Each chocolate in the ‘Toute la pureté de la nature’* range has been created with pure cocoa beans using the... more
-
Lactee Milk Chocolate Pistoles 38% Cocoa
38% Cocoa Milk Chocolate from Barry Callebaut of France.
-
Mi Amere Semi-Sweet Dark Chocolate Pistoles 58%
58% Cocoa from Barry Callebaut of France.
-
Milk Chocolate (Blonde) Pate Glace
Milk Chocolate Cocoa Barry coating chocolate.
-
Mycryo
100% pure cocoa butter in micro-powder form. Mycryo™ is a 100% natural ingredient: pure cocoa butter in powder form. It presents a true revolution for tempering. Adding just about 2% Mycryo™ to melted chocolate seeds the necessary stable... more
-
Ocoa 70%, Q Fermentation
Recommended for enrobing and molding. A distinctive chocolate with good cocoa taste and a hint of acidity. Each chocolate in the ‘Toute la pureté de la nature’* range has been created with pure cocoa beans using the Q-Fermentation™... more
-
Paillete Feuilletine
Fragments of very thin pancakes for pralines, bonbons and pastries.
-
Plantation Alto El Sol 65% Semi-Sweet Organic Chocolate
Single Origin, 65%.
-
Praline Feuilletine
Made with Cacao Barry's exclusive Praline Feuilltine, crunchy biscuit flakes, the finest almond and hazelnut pralines and real milk chocolate couverture.
