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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 deeply satisfying bitter sweet dark chocolate matched by a complementary roasty cocoa note.

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

Versatile milk chocolate with the perfect rheology to serve different applications. A perfectly balanced chocolate with a subtle caramel touch. This standard in the market for milk chocolates is our heritage milk recipe.

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.

Sweet and buttery milk chocolate with a distinct caramel flavour that provides a balanced and well-rounded taste.

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

This dark organic chocolate made from beans grown in Santo Domingo is an intriguingly dark chocolate with an adventurous perfume of blue fruit, humus and spicy cedar. Its gradually dissipating woody taste will surely entice the more experienced chocolate gourmet.

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.