Barry Callebaut announces launch of Choc-a-like, an extended range of compounds for professional bakers, ice cream manufacturers and chocolatiers

Nevin Barich

WIEZE, Belgium , June 16, 2014 (press release) – Barry Callebaut responds to increasing demand from professionals for chocolate solutions with more technical possibilities without compromising on look, feel and taste

New Choc-a-like™ compound product portfolio provides chocolatiers, bakers and ice cream manufacturers with new creative possibilities and increased workability

Barry Callebaut – the world’s leading manufacturer of high-quality chocolate and cocoa products – presents Choc-a-likeTM, its extended range of compounds for professional bakers, ice cream manufacturers and chocolatiers. The Choc-a-likeTM product portfolio offers different flavors of smart compound solutions that combine the sensation of delicious chocolate taste, easy workability and perfect food appeal. The extended technical flexibility of Choc-a-likeTM products allows chocolate professionals to put their creative ideas into practice while increasing workability and minimizing production costs.

Barry Callebaut’s Choc-a-like™ product range allows food processing professionals to go beyond the technical limits of regular chocolate while retaining an authentic chocolate taste, look and feel. 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. Possible issues include fat blooming or very complex processing.

The new Choc-a-like™ compounds offer the crack and shine of regular chocolate in a wide variety of textures for different mouth feel and taste experiences. Rapid cooling is possible as Choc-a-like™ compounds only require basic cooling methods: in most cases simply shock cooling is required. Excellent shrinking properties ensure easy unmolding and guarantee an appealing, deep gloss. Low melting points between 40 and 50°C allow for rapid processing. On top, shelf life can also be increased as Choc-a-likeTM compounds are less sensitive to fat bloom.

Choc-a-like™ compound coatings also improve chocolate-based ice cream concepts by allowing ultra-thin dipping without edge cracking, flexible enrobing and fine texture spraying. Bakery products like biscuits or pastries are another area where Choc-a-likeTM’s properties excel. Choc-a-like™ compounds are available in different flavors and colors, ranging from caramel to strawberry as well as from white to dark color, depending on the intended end product.

Sofie De Lathouwer, Marketing Director Western Europe for Barry Callebaut states: “Choc-a-like™ compound products give our customers a significant competitive edge thanks to a broad array of technical possibilities and flexibility. This way, Barry Callebaut continues to be a partner in chocolate solutions for food professionals.”

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Barry Callebaut

With annual sales of about CHF 4.9 billion (EUR 4.0 billion / USD 5.2 billion) in fiscal year 2012/13, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The company runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of over 9,000 people.

Barry Callebaut serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.

Barry Callebaut is committed to a sustainable cocoa production through its “Cocoa Horizons” initiative, and to help ensure future supplies of cocoa as well as improve farmer livelihoods.

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