Work chocolate harder with new Barry Callebaut solution

The Belgium-based company, with annual sales of nearly £4bn, supplies the food industry with products, which solve problems that arise when using chocolate as an ingredient.

Its new Choc-a-like products offer manufacturers easy workability, and allow food professionals to work chocolate harder, while minimising production costs, it claims.

Challenging ​

“In some specific cases, for example the creation of pralines, the making of pastry products or adding coatings to ice cream, working with chocolate can be technically very challenging,”​ says Sofie De Lathouwer, marketing director for western Europe.

The products also have low melting points of between 40°C and 50°C, which allows for rapid processing. Choc-a-like is also claimed to help extend shelf-life, as the compounds are less sensitive to fat bloom the whitish coating that can often appear on the surface of chocolate.

The product is available in a range of flavours and colours.