Barry Callebaut Offers New Technical Support for Chocolate Solutions with Choc-a-like

Barry Callebaut responds to increasing demand from professionals for chocolate solutions with more technical possibilities without compromising on look, feel and taste.

Barry Callebaut announced the launch of its extended range of compounds for professional bakers Choc-a-like, ice cream manufacturers and chocolatiers, on June 12.

The Choc-a-like product portfolio offers different flavours of smart compound solutions that combine chocolate taste, easy workability and perfect food appeal. The extended technical flexibility of Choc-a-like products allows chocolate professionals to put their creative ideas into practice while increasing workability and minimizing production costs, the company announced.

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-like 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-like’s properties excel. Choc-a-like compounds are available in different flavours and colours, ranging from caramel to strawberry as well as from white to dark colour, depending on the intended end product.

Sofie De Lathouwer, marketing director Western Europe for Barry Callebaut stated: “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.”