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Chocolate Type

Min. % Dry cocoa solids

21 % to 85 %

Min. % Dry milk solids

10 % to 33 %

Fluidity

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Cocoa intensity

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156 products
Ruby Chocolate (high viscosity)

Ruby Chocolate the biggest innovation in the chocolate industry in 80 years. Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.

  • Range
  • Fluidity
    2
  • Min. % Dry cocoa solids
    40.3%
  • Min. % Dry milk solids
    23.5%
55% dairy-free dark chocolate

A dark all-round chocolate. Balanced taste with mild cocoa intensity. Suitable for enrobing.

Dairy-free, suitable for all vegan certifications

  • Range
  • Fluidity
    3
  • Min. % Dry cocoa solids
    55.2%
Dark Chocolate without added vanilla

Dark chocolate with different application possibilities. Slightly more intense in cocoa notes with his 60% of cocoa solids. Without addition of vanilla.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60.1%
Dark signature blend chocolate

Dark signature blend from different cocoa growing countries which creates a special flavor profile. Intense but more fruity cocoa profile. The base rheology makes this chocolate perfect for all kinds of applications.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    65.1%
Dark baking chocolate

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

  • Range
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.8%
Balanced milk chocolate
Well balanced value milk chocolate with a creamy mouthfeel.
  • Range
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    30.1%
White chocolate for enrobing
Delicious white chocolate for enrobing, shaping hollow figures, panning and moulding. One of our most universal recipes.
  • Range
  • Fluidity
    3
  • Min. % Dry cocoa solids
    31.3%
  • Min. % Dry milk solids
    14.2%

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.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    55.1%
Milk Chocolate with Dairy Protein

Milk chocolate based on whey protein. Its delicious taste and dairy-based protein make this chocolate the perfect ingredient for your wholesome creations.

  • Range
  • Min. % Dry cocoa solids
    46.7%
  • Min. % Dry milk solids
    24.2%
Belgian Dark Chocolate

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

  • Range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    54.1%
Soft dark chocolate

Smooth and soft chocolate profile for molding applications. This chocolate shows a nuanced bitterness and sourness.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.5%
Oldest recipe milk chocolate

Milk chocolate based upon one of our oldest recipes, with a slightly higher cocoa content and offering a sweeter note. With this fat content several applications are possible.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    33.6%

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