Choc-a-like range expands

Barry Callebaut is extending its Choc-a-like range, a selection of compounds for professional bakers, ice cream manufacturers and chocolatiers. The Choc-a-like products aim to allow chocolate professionals to put their creative ideas into practice while increasing workability and minimising production costs.

Chocolate can be difficult to work with, but the Choc-a-like compounds aim to offer the crack and shine of regular chocolate in a variety of textures for different mouth feel and taste experiences. Rapid cooling is possible as Choc-a-like compounds require basic cooling methods: in most cases shock cooling is required. Its shrinking properties ensure unmolding and guarantee a deep gloss. Low melting points between 40 and 50°C allow for rapid processing. In addition, shelf life can be increased as Choc-a-like compounds are less sensitive to fat bloom. Choc-a-like compound coatings also aim to improve chocolate-based ice cream concepts by allowing ultra-thin dipping without edge cracking, flexible enrobing and fine texture spraying.

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(TM) 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.”