Swiss-based chocolate and cocoa manufacturer, Barry Callebaut, has unveiled a new chocolate called ruby chocolate; the fourth type of chocolate to ever be created.
The fast-melting chocolate filling has a firm texture that can be used in various chocolate applications such as pralines.
This festive season, bakers and confectioners will be able to create chocolate masterpieces adorned with colourful, eye catching designs using all natural ingredients, thanks to a new technology. With this versatile new design product at their fingertips, they can bring to life an array of colourful and bright trends while keeping their products free from synthetic additives. By Sofie De Lathouwer, general manager, IBC
A major US$18 million expansion of Barry Callebaut’s facility in Singapore includes installation of a third production line, a chocolate chips/drops moulding line and a warehouse.
Along with two cocoa grinding factories in Bandung and Makassar, the factory in Gresik aims to supply at least 10,000 tonnes of compound chocolate per year to GarudaFood as well as Barry Callebaut’s own operations.
The Barry Callebaut Group has opened the doors to its new Callebaut Chocolate Academy centre and sales office in Mumbai, India. The facility will provide chefs, culinary professionals and confectionery artisans in India an opportunity to train and experiment with a comprehensive range of gourmet chocolate products.
Patrick De Maeseneire, who was the former chief executive officer (CEO) of the Barry Callebaut Group, will serve as the Group’s new vice chairman for the next one-year term of office.