Barry Callebaut launches confectionery items
Dec. 7, 2011
by Jeff Gelski
ZURICH, SWITZERLAND — Barry Callebaut has introduced confectionery decorations, fillings and icings. Desir is a new chocolate filling range. Mini decorations include nibs, vermicelli, CrisPearls, splitters and blossoms.
The mini vermicelli decorations may be used on pralines, cakes and plated desserts. Mini blossoms have an irregular and hand-crafted character for special effects and highlights.
Mini CrisPearls are dark, milk and white chocolate around a toasted biscuit kernel. They may be included in confectionery, ice cream, desserts and pastries. Mini splitters are flat-shaped chocolate bits that may be used in ice cream or may be used to decorate truffles, pralines, cakes, desserts, cakes and rolls. Mini nibs are roasted kernels of the cocoa bean.