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Dark all-round chocolate. Smooth and soft chocolate profile for several applications.

The baking chocolate reference by far. This well balanced chocolate with low cocoa butter provides the best characteristics for baking and flavoring applications.

An organic dark chocolate with a low cocoa intensity. Perfect for enrobing and making hollow figures.

This Chocolate with its origin in Madagascar has a intense cocoa taste, notes of raspberries, juniper berries, apricot and bananas.

High in cocoa dark chocolate with a very low sugar content for the intense chocolate lover. Can be used in moulding and enrobing 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 all-round chocolate with the perfect rheology to enrobe or mold the best creations. A perfectly balanced chocolate with mild cocoa intensity.

Intense lower fat dark chocolate. This chocolate brings outspoken cocoa and roasted notes, perfect in flavoring applications.

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.