Barry Callebaut launches Accent chocolate range for North American confectioners
Line features two high-cacao options.
Barry Callebaut has introduced Accent, a new range of chocolate solutions for confectioners in North America.
The new range includes six chocolates: Accent White, Accent Light Milk, Accent Milk, Accent High Cacao Milk, Accent Dark, and Accent High Cacao Dark. The two classic milk chocolates use European-style crumb for a traditional American flavor, while the high-cacao chocolates bring more contemporary taste profiles to the range with which confectioners can innovate. Together the range of chocolates are expertly crafted to be used in a wide variety of applications, including panning, thin-to-thick enrobing, solid molding and hollow molding.
“We have worked relentlessly to craft a range of chocolates that deliver distinct flavors that American consumers will love,” said Laura Bergan, director, Barry Callebaut brand. “We understand the high standards of passionate confectioners, so we have committed to ensure that we deliver on five promises with each batch that is produced in our factories.”
These five promises are 1) Select quality ingredients, to consistently deliver the most refined flavors; 2) Distinct flavor profiles, designed from sensory profiling; 3) Same taste every time, through guaranteed sensory testing with each batch; 4) Designed for confectioners, to meet their specific performance standards; 5) Sustainable cocoa, sourced from the Cocoa Horizons Foundation.
The Cocoa Horizons Foundation aims to be deforestation free and carbon neutral, eradicate child labor from the supply chain, and help farmers out of poverty by 2025. Any finished product made using 100 percent chocolate from the Accent range can use the Cocoa Horizons logo on pack and claim “sustainably sourced cocoa” and “supports cocoa farmers.”
“We know confectioners in the United States and Canada have a strong heritage and many years of service in their communities, especially those that are family-owned and have been passed down through the generations,” said Brooke Smith, business development manager, sustainability. “Now they have the opportunity to extend that tradition of caring for the community to the farmers that grow the cocoa in their chocolate. With Cocoa Horizons, confectioners can communicate their support for cocoa farmers and sustainable sourcing to their employees and loyal customers.”
Accent customers will also benefit from more than just top quality chocolate and service. The Barry Callebaut team is ready to bring inspiring concepts, ideation and technical expertise to their confectionery partners. With a combined several hundreds of years of experience from R&D developers and classic confectionery-trained chefs, Barry Callebaut is available to support the confectionery creations of today and tomorrow.
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