date:Jun 16, 2014
their creative ideas into practice while increasing workability and minimizing production costs.
Barry Callebauts Choc-a-like product range 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 inclu