Barry Callebaut presents new products at ISM

Barry Callebaut will launch new concepts in chocolate at the 40th edition of the ISM in Cologne, Germany.

One such concept is ChocMelts. Unlike regular chocolate, these chocolaty chunks melt in the mouth at low temperatures, making them ideal for use in ice cream.

TastyChocs are available in a variety of flavors such as cherry, mint, orange and coffee, these bake-stable inclusions retain their aroma even at high temperatures – perfect for use in biscuits, cakes, pastries, confectionery and cereals.

Crispearls retain their crunch even in mousses and ice creams.

Tantalizingly shiny on the outside and with an unexpected crunch on the inside, they are designed for use as inclusions or decorations or enjoyed on their own.