Barry Callebaut’s IBC brand has launched Power Flowers™, a revolutionary method to color chocolate, fillings and compound chocolate. Made from tempered cocoa butter and 40% coloring agents, the Power Flowers system enables food professionals to make their own colorfully personalized creations.

March 6, 2014

1 Min Read
Barry Callebauts IBC Launches Power Flowers

PARIS and WIEZE, Belgium—Barry Callebaut’s IBC brand has launched Power Flowers™, a revolutionary method to color chocolate, fillings and compound chocolate. Made from tempered cocoa butter and 40% coloring agents, the Power Flowers system enables food professionals to make their own personalized creations.

Using the Color Master chart as a guide, every color of the rainbow can be applied to any fat-based product. Any fat-based product can be colored in any desired shade by simply combining the four different Power Flowers—red, yellow, blue and white.

According to the company, the coloring can start immediately since no warming up of the food dyes is necessary. Because of their power (40% pigment), only a few Power Flowers are needed to color 400g of chocolate.

“I am convinced that fellow professionals, such as chocolatiers, chefs, bakers and restaurant chefs, will be surprised by the convenience of the Power Flowers," said James Berthier, Chef Pâtissier-Chocolatier at Maison Sucré Cacao in Paris. “It is the easiest and fastest way to color any chocolate or fat-based product, while guaranteeing color consistency and quality at the same time."

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