Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has further cemented its commitment to Indonesia’s chocolate and culinary sector through chef engagement, sustainability efforts, and product innovation.
Barry Callebaut has operated in Indonesia since 2013, when it acquired Delfi Cocoa and its cocoa processing facility in Bandung, West Java—originally established in 1968. This acquisition marked the beginning of a long-term commitment to local production, sustainable sourcing, and culinary development. In 2017, the company expanded its research capabilities with the opening of a Cocoa R&D Center at the Bandung site, focused on improving cocoa quality and processing methods.
Today, Barry Callebaut operates two chocolate factories in Indonesia: the first in Gresik, East Java (opened in 2016), and the second in Sumedang, West Java (launched in 2019). These facilities support the growing demand for chocolate across Indonesia and Southeast Asia. The company’s cocoa powder is used in one out of every three cocoa-based products in Indonesia, and it is recognized as one of the country’s leading B2B chocolate suppliers.
Global Ambassador Kirsten Tibballs Supports Local Chef Community
Chef Kirsten Tibballs’ recent visit to Indonesia reflects Callebaut’s ongoing collaboration with culinary professionals worldwide. As one of the brand’s most recognized global ambassadors, Tibballs is known for her dedication to chocolate craftsmanship—frequently seen leading masterclasses, appearing on television, and connecting with chefs and bakers across various platforms.
Barry Callebaut describes Tibballs as a key figure in shaping the future of chocolate craftsmanship. “Whether she’s leading masterclasses, appearing on television, or connecting with her community online, she brings the richness of Callebaut chocolate to life, sparking inspiration in both professional chefs and home bakers across the globe,” the company stated.
Her presence in Indonesia continues Callebaut’s efforts to build a thriving community of local professionals, offering them premium ingredients, inspiration, and platforms for innovation.
Sustainability and Talent Development in Indonesia
Sustainability is also a major focus of Barry Callebaut’s operations in Indonesia. The company sources around 25 percent of the country’s total cocoa production, with over 60 percent of its supply certified under programs such as the Rainforest Alliance and Cocoa Horizons. Its farmer support initiatives reach over 40,000 cocoa farmers nationwide, focusing on training, income generation, and sustainable farming practices. In the past two years, more than USD 2 million in cocoa bean premiums have been distributed to Indonesian farmers.
Beyond industrial scale and sourcing, Barry Callebaut also invests in future culinary talent. The company trains over 1,500 chefs and bakers annually through demonstrations, workshops, and partnerships with hospitality schools. These initiatives are designed to equip young chefs and bakers with the skills needed to excel in chocolate-based culinary arts. Collaborations with local chefs and culinary schools have further extended Callebaut’s influence in the gourmet sector and education system.
The Launch of Ruby RB2 in Indonesia
In addition to training and community-building efforts, Barry Callebaut recently introduced the Callebaut Ruby RB2 chocolate to the Indonesian market. Known as the “fourth type” of chocolate—after dark, milk, and white—ruby chocolate is recognized for its naturally vibrant pink-red hue and tangy, berry-like notes. The RB2 variety is made entirely from ruby cocoa beans, without any added colorants or fruit flavoring.
The introduction of Ruby RB2 highlights the company’s confidence in Indonesia’s evolving chocolate market. With a rising demand for unique taste experiences, the new product is expected to resonate strongly with younger consumers—particularly millennials and Gen Z—who now represent over half of the country’s working population.
“Indonesians have an increasing desire for unique food experiences. Furthermore, more than half of the working population in Indonesia is made up of Gen Zs and millennials. These young consumers bring a new level of spending power, snacking behavior, and taste preferences. This presents enormous potential for innovation in the chocolate market. As one of the world’s largest chocolate companies, we are always innovating and equipping our customers with new chocolate inspirations that respond to the needs of our consumers,” explained Ciptadi Sukono, the Managing Director of Barry Callebaut Indonesia.
The RB2 chocolate is expected to become a popular ingredient among Indonesia’s top-tier hotels, restaurants, cafés, and bakeries, offering chefs a distinctive option for creating new dessert experiences.
