All-round Dark chocolate with reduced fatbloom risk

High in cocoa dark chocolate with a very low sugar content for the intense chocolate lover. Can be used in moulding and enrobing applications.

Dark all-round chocolate with the perfect rheology to enrobe or mold the best creations. A perfectly balanced chocolate with mild cocoa intensity and additional butter oil to create a smooth texture and reduce fatbloom issues.

Nicely balanced dark chocolate with a slightly higher cocoa note. The rheology is suitable for different 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.