Wieze, Belgium — Going beyond the technical limits of regular chocolate and featuring improved flexibility during production, Barry Callebaut AG is introducing Choc-a-like, a range of compound chocolates.
The company claims the ingredients offer the same crack and shine of chocolate and are available in a variety of textures for different mouth feels and taste experiences.
In addition, Choc-a-like requires basic cooling methods, according to Callebaut, which notes in most cases shock cooling will suffice. Further, the shrinking properties of the compounds ensure easy unmoulding.
Available in a range of flavors, such as strawberry and caramel, the ingredients have a low melting point, compared with chocolate, of 40 to 50 degrees Celsius, allowing for rapid processing, the company reports.
Further, the compounds are less sensitive to fat bloom, giving manufacturers the ability to develop items with improved shelf life compared with chocolate, Callebaut claims.