Products

Swiss made chocolate perfect for molding, enrobing and hollow figures. This chocolate is made with only Swiss milk and sugar and has a low cocoa intensity.

Starting off with a strong smoky taste, this Papua New Guinea dark chocolate exhibits a creamier, rounder character as it explores the palate, displaying hints of cherry and prune and an explicit cappuccino-like finish.

A tempting, bitter sweet combination that rounds off with a surprising creaminess. One of our heritage recipes which has been proven as one of the best for any moulding application.

A velvety milk chocolate recipe with a pronounced cocoa, buttery and caramel flavour for that additional boost.

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

This dark chocolate with cocoa from Sao Tomé has a strong cocoa flavor with peaks of red and yellow fruits.

Rich and intense dark chocolate with a discerning roasted cocoa taste for an indulgent experience.

A decadent and satisfying medium sweet milk chocolate, revealing traces of caramel and milky flavours intermittently.

With its silky texture and persistent floral and almond aftertaste this chocolate with Mexico cocoa flirts with both sweet and sour, resulting in an incredibly balanced caress of the tongue.

A marriage of roasted flavours and sweetness, added with a tinge of bitterness and astringency. This unassuming dark chocolate finishes with a well-rounded cocoa taste.

A refreshing combination of both sweet and zesty sour notes, topped with a roasty, bitter flavour.

Dark all-round chocolate with the perfect rheology to enrobe or mold the best creations. A perfectly balanced chocolate with mild cocoa intensity.