The baking chocolate reference by far. This well balanced chocolate with low cocoa butter provides the best characteristics for baking and flavoring applications.
Nicely balanced dark chocolate with a slightly higher cocoa note. Additional butter oil for an intense smoothness and reduced fatbloom risk. Without addition of vanilla. The rheology is suitable for different applications.
Combine a high flavor intensity with a strong cocoa and roasted flavor and you meet the 77% dark chocolate. Perfect for molding application, even more perfect for a strong chocolate flavor experience.
White chocolate without added sugar. The sugars in this chocolate are replaced with maltitol, dietary fiber blend, and the natural sweetener steviol glycosides, also known as stevia, to keep the sweet taste of chocolate.
Dark chocolate without added sugar. The sugar is replaced by the bulk sweetener maltitol to keep a great taste and health benefit. Thanks to a low fat content, this chocolate is especially suitable for bakery or molding tablets.