Caramel is versatile and possibilities are endless to make a product hyper indulgent. Using Barry Callebaut products, here are 4 ways to use caramel in your baked products.
TEASE THE SENSES
PREMIUM & LUXURY
Caramel in baked products is loved by consumers. As seen in “Why caramel won’t go out of style", it not only takes consumers back to childhood, it also transforms a product into an experience for the senses. Filling, pieces, toffee, fudge, crispy, mellow, … Caramel is versatile and possibilities are endless to make a product hyper indulgent.
Using Barry Callebaut products, here are 4 ways to use caramel in your baked products.
Caramel and chocolate are a match made in heaven! Combining chocolate and caramel fillings is delicious, but a more subtle way is now getting more popularity: caramelized white chocolate, like Caramel Doré. It combines the golden color and delicious taste of caramel with the smoothness of Belgian chocolate in one chocolate, for true indulgence.
In the video below, look at our BC Studio chef Martin Diez making mini desserts with a Caramel Doré whipped ganache. Perfect for a café gourmand!
As seen in our article “Is mainstream a dead end road?”, a way to premiumize a range can be playing with taste and texture to create an interesting product experience. Discover our oh-so-tempting salted caramel Crispy bites. Sprinkled on top, those crunchy cereal balls covered in salted caramel chocolate will take your desserts to new heights!
Our caramel crunches are crunchy pieces of caramel with a sweet butter taste, perfect to add texture and a bit of character to a bake.
One of the main characteristics of caramel fillings is their smooth texture. Depending on local tastes, caramel preferences can range from buttery to slightly burnt, from toffee-like to ultra-sweet. No matter which one you prefer, there is one for you in our range of caramel fillings - discover it here!
Gold is immediately associated with luxury, now also with sweet treats. And what better flavor than caramel to go with it?