Barry Callebaut presents Choc-a-like, its extended range of compounds for professional bakers, ice cream manufacturers and chocolatiers.
The product portfolio offers flavors of smart compound solutions that combine the sensation of delicious chocolate taste, easy workability and food appeal.
It allows food processing professionals to go beyond the technical limits of regular chocolate while retaining an authentic chocolate taste, look and feel.
In some specific cases, for example the creation of pralines, the making of pastry products or adding coatings to ice cream, working with chocolate can be technically very challenging.
Possible issues include fat blooming or very complex processing.
The Choc-a-like compounds offer the crack and shine of regular chocolate in a wide variety of textures for different mouth feel and taste experiences.
Rapid cooling is possible as these compounds require basic cooling methods:Â in most cases simply shock cooling is required.
Their shrinking properties ensure easy unmolding and provide an appealing, deep gloss.
They have low melting points between 40 and 50°C for rapid processing, and increases product shelf life as these compounds are less sensitive to fat bloom.
Choc-a-like compound coatings improve chocolate-based ice cream concepts by allowing ultra-thin dipping without edge cracking, flexible enrobing and fine texture spraying.
They can be used in bakery products such as biscuits and pastries with flavors and colors ranging from caramel to strawberry, as well as from white to dark color.
