Barry Callebaut Launches Soft Melting Chocolate Inclusions for Ice Cream
Because they melt together with ice cream, ChocMelts inclusions release a much richer and more intense chocolate taste than regular chocolate ice cream inclusions.
Jan 27 2012 --- Barry Callebaut has announced the launch of an exciting new generation of soft melting ice cream chocolate bites called ChocMelts inclusions. Unlike standard compound-based drops, Barry Callebaut's innovative ChocMelts inclusions are the first ever to be made from 100% chocolate, offering the unmistakably intense flavor 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 perfect crystalline structure of the cocoa butter ensures a 100% pure chocolate experience, even at the low temperatures of ice cream.
Hans Vriens, Chief Innovation Officer at Barry Callebaut: "Barry Callebaut's ChocMelts inclusions are a truly exciting new development. This is the first time anyone has developed a 100% 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."
Developing chocolate-based inclusions for ice cream presents 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 resort to the use of so-called chocolate "compounds", based on vegetable fats other than cocoa butter. Today's new ChocMelts inclusions, however, represent a major breakthrough in the industry. Made from 100% chocolate, ChocMelts inclusions combine the technical characteristics of compounds with the inimitable flavor, taste profile and intense aroma of 100% pure chocolate.
Barry Callebaut ChocMelts inclusions can be blended with ice cream via a standard fruit feeder. 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 kg packs can be stored for up to 18 months in a frozen environment. Barry Callebaut plans to start shipping this innovation in Europe immediately. Other regions - such as Americas and Asia - are planned to follow at a later stage.
Visitors to the Barry Callebaut booth at ISM will have an exclusive sneak preview at these delicious ChocMelts inclusions! The company's presence at this fair is built upon experiencing the new range of chocolate and cocoa-related products. Visitors to the Barry Callebaut booth will get the opportunity to see and taste Barry Callebaut's dazzling new decorations, fillings and inclusions. Moreover, as part of the activities organized by host country Belgium, Barry Callebaut Chocolate Ambassador Bart Van Cauwenberghe will use the new product range to make delicious chocolate creations during his show cooking sessions.
