With demand for premium chocolate on the rise, bakers, cake decorators and pastry chefs enjoy an ever-growing list of innovative products to elevate their cakes, pastries and baked goods.

Barry Callebaut has a large portfolio of solutions that adds wonderful flavors and vibrant colors to products, allowing pastry and chocolate chefs to construct creations that continuously engage and interest consumers.

“We’ve found that consumers are attracted to our Mona Lisa color decorations on top of pastries and desserts,” says Laura Bergan, director of innovation and market development at Barry Callebaut.

Decorations like Mona Lisa’s curls add elegance and sophistication to the average pastry and dessert that consumers can’t replicate at home. Barry Callebaut’s mini colored and flavored chips are small enough to be used as playful, fun toppings or decoration to pastries, desserts, cupcakes and even ice cream. These chips offer pastry shops and confectioners a versatile and easy-to-use solution for inclusions and decorations.

Barry Callebaut also offers pastry/chocolate chefs inclusions from its robust Gertrude Hawk Ingredients portfolio, which allow for even more creativity and imagination with chocolate, Bergan says. The Gertrude Hawk product line further expands the Barry Callebaut offering of multi-sensorial experiences for consumers.

Gertrude Hawk offers solid and filled chocolate in addition to compound pieces that can be molded into any shape. Most popular are the peanut butter and caramel filled mini cups, which can be used within a baked good, snack or ice cream as an inclusion.

Some of the products are even small enough to be utilized as a topper or decoration for myriad concepts. The range offers filled inclusions that can create a different texture experience for consumers. The Gertrude Hawk portfolio also includes different flavored and colored shapes, giving chefs endless options to customize their offering with unique flavors and colors.