ISM ” new inclusions from Barry Callebaut

Barry Callebaut presented a new range of inclusions and decorations at ISM. They included ChocMelts chunks designed for ice cream applications that, unlike regular chocolate, melt in the mouth at low temperatures.

The company also highlighted TastyChocs bake-stable inclusions in a variety of flavours including cherry, mint, orange and coffee. They have no aroma that can potentially impact the end products and retain their flavour even at high temperatures.
Finally, the new Crispearls retain their crunch even in mousses and ice creams.