Barry Callebaut Item List

Check out the chocolate items product tab to buy Barry Callebaut items that are instock.

Baking Sticks

 Batons Boulangers (Chocolate Baking Sticks) - 45% Cocoa

Blocks

 Dark Chocolate:
 Van Leer Breda - 53% Cocoa (155 MM viscosity)
 Van Leer Van Stever - 52% Cocoa (155 MM viscosity)
 Van Leer New Amsterdam - 50% Cocoa (130 MM viscosity)
 Van Leer Alkmaar - 48% Cocoa (170 MM viscosity)
 Van Leer Osterbeck - 48% Cocoa (135 MM viscosity)
 Van Leer Denver Dark - 48% Cocoa (170 MM viscosity)
 Fresno (10000 +/- 1000 cps viscosity)
 Dark Chocolate (12500 +/- 1000 cps viscosity)

Milk Chocolate:
Van Leer Leerdam - 34% cocoa (165 MM viscosity)
Van Leer Delft 170 - 33% cocoa (170 MM viscosity)
Van Leer Ardsley (moulding chocolate) - 33% cocoa (80 MM viscosity)
Van Leer Ardsley - 33% cocoa (110 MM viscosity)
Van Leer Rotterdam - 33% cocoa (125 MM viscosity)
Van Leer Milk Chocolate - 33% cocoa (140 MM viscosity)
Van Leer Sonoma - 31% cocoa (150 MM viscosity)
Van Leer Coach House - 30% cocoa (9000-10000 cps viscosity)
Van Leer Delft 95 (moulding chocolate) - 22% cocoa (95 MM viscosity)
Van Leer Milk Chocolate - (1550 +/- 150 m.Pa/s viscosity)

Chips

Compounds (Non Tempering)
Chocolate Flavored - 2M ct, 4M ct firm bake 
White Confectionary, 1M ct
Dark Chocolate
  650 Ct, 1M ct (firm bake, regular), 2M ct (firm bake, regular), 4M ct (firm bake,
  regular), 4200 ct (firm bake), 10M ct (firm bake,  regular)
Milk Chocolate
  1M ct (firm bake, regular), 4M ct (firm bake, regular)
Sugar Free
  2M ct, 4M ct
White Chocolate
  1M ct, 4M ct

Chocolate Chunks

 Random Cut:
  Dark Chunk - 1425 ct firm bake, large firm bake, 1M ct firm bake
  Ultimate Dark - 300 ct, 600 ct firm bake
  Van Leer Breda - Bloom Resistant
  Milk Chocolate
  Ultimate Milk Chocolate - 300 ct firm bake, 600 ct firm bake
  Ultimate White Chocolate - 600 ct
  White Chocolate Chunk - 1000 ct

 Ribbon Cut:
  Dark Chocolate Chunk - 250 ct, 650 ct firm bake
  Milk Chocolate Chunk Firm Bake
  Ultimate White Chocolate Chunk - 300 ct

 Standard Cut:
  Van Leer 1750 Special Size Dark Chunk
  Milk Couverture H826 Type Belgian Chocolate Liquor (extruded chunk)
  Dark Chocolate Chunk, High Cacoa Content - 70% firm bake
  Dark Chocolate Chunk
  Milk Chocolate Chunk - 475 ct firm bake

Chocolate Flakes

 Dark Chocolate Flakes - firm bake and regular
 Ultimate Dark Super Flakes
 Dark Chocolate Enrobage Solid Flakes
 Dark Chocolate Flakes, Regular Cut
 Ultimate Mix Super Flakes - firm bake
 Ultimate White Chocolate Super Flakes, Regular Cut

 Chocolate for Fountains

 Van Leer Fountain Dark Chocolate (37.8% fat)
 Van Leer

Cocoa Butter

Deodorized Cocoa Butter Solid
Pure Cocoa Butter (solid)
Mycryo Cocoa Butter (powder)

Cocoa Liquor (100% Cocoa Content) - Solid
Natural Chocolate Liquor

Cocoa Mass (cocoa paste - block or easy melt)

Cocoa Powder

 Royal Dutch Cocoa Powder 22/24% Fat
 Reddish Brown Cocoa Powder 22/24% Fat, 10/12% Fat
 High Fat Alkalized Cocoa Powder

Compound - Non Tempering
  Van Leer 2822 Galaxy IV Dark Compound Liquid - 34% cocoa (45% fat)
  Van Leer 1818 Dark Compound Snaps - 12% cocoa (33.5% fat)
  Dark Compound Wafer - 10% cocoa (25.4% fat)
  Milk Compound Wafer - 11% cocoa (29% fat)
  Van Leer 1829 Milk Compound Snaps - 6% cocoa (31.3 fat)
  Van Leer 1810 White Compound Snaps - 32.2% fat
  Yoghurt White Coating Wafer - 30.3% fat

Sugar Free
 Van Leer 1846 Renny 3 Sugar Free Dark Compound Wafer - 19% cocoa (80 MM viscosity)
 Van Leer Renny 3 Sugar Free Milk Compound Wafer - 9% cocoa, 34% fat (80 MM viscosity)
 HP Sucrose-Free Milk Compound Wafer - 10% cocoa, 33% fat
 Van Leer 1857 Renny 3 Sugar Free White Compound Chunk - 30.2% fat (80 MM viscosity)

Convenience

 Decorations:
  Vermicelli (Dark Chocolate Flakes)
  Dark Chocolate Flakes 38.4% Cocoa - Small (1.5-2.7MM), Large (2.7-6.5MM)
  Gala Chocolate Dark
  Rocky Blossoms, Dark, White
  Turbans Chocolate, Dark
  Dessert Cups, Dark
  Marie Jose Cup, Dark
  Marie Charlotte Cup, Dark
  Tulip Cup Rhea Chocolate D.M.W.
  Tulip Cup Vesta Chocolate WMD
  Tulip Cup Flora Chocolate DWG
  Small Tagliatelli, Dark, White
  Victoria Cup, Dark
  Petit Fours Dark (4 shapes) (cups)
  Blossoms, Dark, Milk, White, Duo Dark/White
  Truffle Shells, White
  Choco Pencil Rubens Maxi - Dark, White
  Jura Point Chocolate, White, Dark
  Leaves, Dark
  Snobinettes, Dark (cups)

Ready-To-Sell:
 Callets Sensation - Dark Shiny Pearls, Milk Shiny Pearls, Marbled Shiny Pearls
 Choc-o-late (ready made chocolate beverage) - liquid

Ready-To-Use Sauce and Topping:
 Chocolate Sauce - Contains 33.5% dark chocolate (dense liquid)
 Dark Chocolate Topping - Intense bittersweet taste (liquid)
 Red Fruit Topping - Rich in fruit, contains 17% red currants and 10.5% raspberries (liquid)
 Caramel Topping - 100% pure caramel (liquid)

 Mousses

  Dark Chocolate Mousse Mix - Made with Callebaut Dark (dry mix)
  Milk Chocolate Mousse Mix - Made with 70% Callebaut milk chocolate (dry mix)
  White Chocolate Mousse Mix - Contains 58.5% Callebaut white (dry mix)

 Nut-Based Products

Milk Chocolate Gianduja Filling - 20% hazelnuts (block)
Dark Chocolate Gianduja Filling - 30% hazelnuts (block)
Pure Unsweetened Nut Paste - 100% hazelnuts 
Pure Hazelnut Praline Paste - 50% hazelnuts
Almond Praline Paste - 46.5% Almonds
 

Bakestable Products
Batons - Baking Sticks 43.9% Cocoa (8 cm long)
Crème Dell’artigiano Nocciola - Bake stable cream (chocolate spread) 10.5% hazelnuts
Crème Dell’artigiano Fondante  - 5% hazelnut paste

Fillings & Cremes (Chocolate Spread):
Caramel Fill - 100% Real Caramel

Chocolate for Fountains:
Dark Chocolate - 56.9% cocoa 
Milk Chocolate - 37.8% cocoa

Couverture/Chocolate Premium Selection (Made with imported Belgian Chocolate Liquor)

Dark   73% Wafer   58.2% Block or Wafer
56.6% Wafer   55.0% Block or Wafer
53.6% Wafer   52.9% Wafer
50.1% Wafer
Milk    35.3% Wafer   33.3% Block
33.0% Block   33.1% Block or Wafer
31.1% Wafer   28.9% Wafer
 

Origines:  
Ecuador Dark Couverture, 70.1% Cocoa (callets)
Sao Thome Dark Couverture, 70% Cocoa (callets)
Madagascar Dark Couverture, 66% Cocoa (callets)
Ghana Dark Couverture, 60.4% Cocoa (callets)
Grenade Dark Couverture, 60% Cocoa (callets)
Arriba Milk Couverture, 39% Cocoa (callets)
Java Milk Couverture, 32.9% Cocoa (callets)
Finest Selection Kumabo African Blend Dark Couverture, 80.1% Cocoa (callets)
Dark Couverture - 70.4% (callets or block)
Milk Couverture - 32.7% Cocoa 28.8% Milk (block)
White Couverture - 30.4% Milk (block)
Organic  Dark Couverture - 56.6% Cocoa (block)
Classic  Dark Couverture - 60.1% (callets), 60.3% (callets, blocks), 57.2% (blocks), 
56.8% (callets, blocks), 54.5% (block), 53.8% (callets, blocks), 52.9% (blocks), 
52.3% (callets, blocks), 51.8% (block), 47.8% (callets, blocks)
Milk Couverture - 33.6% (callets, blocks), 31.7% (callets, blocks), 33% (blocks)
White Couverture - 30.8% Cocoa/15.2% Milk (blocks), 28.1% Cocoa/ 23%
Milk (callets, blocks), 25.9% Cocoa/23% Milk (blocks), 25.9% Cocoa/23.7% 
Milk (callets, blocks)
Colored & Cappucino (milk and white chocolate with cappuccino taste) (callets)
Flavored Honey (honey milk chocolate) (callets)
Strawberry (strawberry colored and flavored chocolate) (callets)
No Sugar  Dark Couverture Block - 53.9%
Added  Milk Couverture Block - 34.0%
White Couverture Block - 30.6%

Glazing Dipping Compounds

 Dark Compound Coating (block)
 Dark Hard Glaze Coating (easy melt)
 Milk Compound Coating (block)
 White Icing & Decor Paste - White decoration paste (rolled fondant)
 Creme Dell'artigiano Bianco - glaze with the look and taste of white chocolate (paste)
 Creme Dell'artigiano Extra Bitter - dark, extra bitter glaze with exceptional shine (paste)

Soft Glaze / Coatings (Compound, Non Tempering) - Pail Format:
Van Leer Fasty Compound Glaze - Dark
Van Leer Fasty Compound Glaze - White

Specialty Chocolate

Organic Chocolate
Organic Dark Chocolate Chip - 46% cocoa (4M ct)
Organic Dark Chocolate Wafer - 49% cocoa (viscosity 1950 +/- 200 m/Pa/s)
Organic Milk Chocolate Chunk (without Lecithin) - 40% cocoa

Passover Chocolate:
Dark Chocolate Wafer
Sugar Free Dark Chocolate
Van Leer Renny 3 (Maltitol) Block - 54% cocoa (110 MM viscosity)
Sugar Free Dark Chocolate (Lactitol + Matitol Blend) Block - 55% cocoa (110 MM viscosity)
Sugar Free Milk Chocolate
Van Leer Renny 3 (Maltitol) Block - 34% cocoa (115 MM viscosity)
Sugar Free White Chocolate
Van Leer Renny 3 (Maltitol) Chunk - 28% cocoa (110 MM viscosity)

Specialty Selection Chips and Chunks:
Dark Chocolate Chip Forte for Ganache - 50% cacao
Van Leer Gourmet Dark Chocolate Chip (1M, 2M or 4M ct)
Van Leer Gourmet Dark Chocolate, Regular Cut Chunk
Duet Dark/White Chocolate Chip 1M ct
Duet Milk/White Chocolate Chip 1M ct
Dark Chocolate Chunk, Ribbon Cut (Belgian Chocolate Liquor) - 51% cocoa
Dark Chocolate Chunk with Coffee, Regular Cut Chunk (firm bake)
Dark Chocolate Seeds

Wafers

Dark Chocolate:
Van Leer Tulsa - 55% cocoa (1998-2431 m.Pa/s)
Dark Chocolate - 46% cocoa (10600 +/- 1600 cps viscosity)

Milk Chocolate:
Milk Chocolate - 37% cocoa
Milk Chocolate - 34 % cocoa
Van Leer Kenosha - 33% cocoa

White Chocolate:
Ultimate White W2 - 33% cocoa,