Work chocolate harder with new Barry Callebaut solution

Chocolate solution can reduce costs

Related tags Chocolate Problem solving Industry

High-quality chocolate and cocoa products manufacturer Barry Callebaut has introduced a new chocolate product with increased technical capabilities for bakers, ice cream manufacturers and chocolatiers.

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.


“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.

Related news

Show more

Follow us

Featured Jobs

View more


Food Manufacture Podcast

Listen to the Food Manufacture podcast