Barry Callebaut, world leader in the category of chocolate manufacturers, has just presented a complete line of creams for making fillings or spreads after baking made with authentic Belgian chocolate, which is not cocoa, under its global brand CALLEBAUT.
In addition, it does so under the concept of “5 colours of chocolate” that has been working for the last 2 years, since the launch of Ruby – a world innovation creating the 4th category of chocolate – a naturally pink chocolate, from a specific type of cocoa bean that does not incorporate artificial colors or flavors.
With this new product line, the company offers a range of pure chocolate creams with the traditional flavour of dark chocolate, milk chocolate, white chocolate, Ruby chocolate, Gold chocolate (caramelised chocolate with touches of toffee, butter, cream and salt), and 2 varieties with hazelnuts – Nocciola with 12% hazelnuts and Doppia Nocciola with 18% hazelnuts.
Easy to apply due to their texture and fluidity, they can be used as a base for flavouring or creating personalised creams with the customer’s recipe, or for injecting the pieces at the time of serving, offering a global consumption experience.
The entire new range of creams are fully aligned with new consumer trends, as they are made without palm oil, gluten-free and in the case of dark chocolate cream is suitable for vegans.
This is a line of products elaborated solely with ingredients from natural sources, without artificial colours or flavours, without palm oil and gluten free, which allows for unique and differentiating finishes, and brings a double added value to the category with the range of colours available and the possibilities of application and personalisation of the products to create differentiation in the market.
Bakery Coffee or cafeteria businesses will find a product line to personalise croissants, muffins or any piece of pastries after baking, allowing immediate differentiation and offering the final consumer not only a differentiating product but also a different experience associated with the moment of consumption.
But not only have applications in bakery, the restaurant has the opportunity to use these creams in the preparation of puffs, musses, pastries, Eclairs …, a whole range of desserts with chocolate cream, both for a hotel breakfast and for a dessert a la carte.