Barry Callebaut’s new thermo-tolerant chocolates | Best Recipe
With increasing demand for chocolate products in warmer climates, Barry Callebaut developed new milk and dark chocolate as well as compound recipes with a higher thermo-tolerance. The new recipes have a melting point which is up to 4 degrees Celsius higher than normal. R&D Project Lead, Elien van Steen, explains the specialties of the new thermo-tolerant chocolate. Likes: 4 Viewed: 1133 source