ChocMelt inclusions from Barry Callebaut
By Bakers Journal
By Bakers Journal
February 3, 2012, Wieze, Belgium – Barry Callebaut has launched a new generation of soft melting ice cream chocolate bites called ChocMelts inclusions.
Unlike standard compound-based drops, ChocMelts inclusions are made from 100 per cent chocolate, offering the intense flavour and texture of genuine chocolate. Because they melt together with ice cream, ChocMelts inclusions release a much richer and more intense chocolate taste than regular chocolate ice cream inclusions. The crystalline structure of the cocoa butter ensures a 100 per cent pure chocolate experience, even at the low temperatures of ice cream.
"Barry Callebaut's ChocMelts inclusions are a truly exciting new development. This is the first time anyone has developed a 100 per cent chocolate inclusion with the perfect melting behavior required for use in ice cream. This unique innovation offers untold possibilities for new products and new taste sensations for the end consumer," said Hans Vriens, chief innovation officer at Barry Callebaut.
In the past, developing chocolate-based inclusions for ice cream has presented a major challenge for chocolate and ice cream makers. In order to replicate the same texture and melting behavior of chocolate at low temperatures, most manufacturers use chocolate compounds based on vegetable fats other than cocoa butter. Made from 100 per cent chocolate, ChocMelts inclusions combine the technical characteristics of compounds with the flavour, taste profile and intense aroma of 100 per cent pure chocolate.
The new soft melting chocolate drops are available in dark, milk and white chocolate and can in principle be developed to match any taste profile. The 20 kilogram packs can be stored for up to 18 months in a frozen environment.
Barry Callebaut plans to start shipping this innovation in Europe immediately. ChocMelts will be available in other regions, including the Americas and Asia at a future date.
For more information, visit www.barry-callebaut.com.