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Chocolate Type

Min. % Dry cocoa solids

21 % to 85 %

Min. % Dry milk solids

10 % to 33 %

Fluidity

Fineness

Cocoa intensity

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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%
Classic White Chocolate with Natural Vanilla

One of our most versatile and oldest recipes, this delicate creamy white chocolate offers a tantalizing sweet and milky taste for a luxurious eating experience.

  • Range
  • Fluidity
    3
  • Min. % Dry cocoa solids
    29.3%
  • Min. % Dry milk solids
    22.9%
Dark all-round chocolate

Dark all-round chocolate with the perfect rheology to create a thin layer of delicious fine chocolate. A perfectly balanced chocolate with mild cocoa intensity.

  • Range
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    56.8%
All-round Dark chocolate with reduced fatbloom risk

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.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    51.6%
Sao Tomé Dark chocolate

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

  • Range
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    74.4%
50% Dark Chocolate without added dairy

Vegan dark chocolate without added dairy. With its low cocoa intensity, it is perfect to use for molding.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    50%
All-round Light colored milk chocolate

A light colored milk chocolate with strong caramelized notes and intense vanilla. Thanks to the standard rheology, a perfect all-rounder.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    30.7%
Medium cocoa milk chocolate

Milk chocolate with a medium cocoa note, higher vanilla touch. Equal spread in milky and buttery flavor.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    32.3%
Tender milky white chocolate
Tender milky white chocolate for thin enrobing
  • Range
  • Fluidity
    4
  • Min. % Dry cocoa solids
    32%
  • Min. % Dry milk solids
    20.7%
28,8% Organic White Chocolate

An organic white chocolate with a very low cocoa intensity. Use this chocolate for molding. It has a great natural taste.

  • Range
  • Fluidity
    2
  • Min. % Dry cocoa solids
    28.8%
  • Min. % Dry milk solids
    22.8%
Milk chocolate without added sugar (Mix)

Milk 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. 

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    43.7%
ICE-45-MNV

Milk chocolate for ice cream applications. Well-balanced fine milk chocolate. Equilibrated in cocoa and sweetness.

  • Range
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    40.7%

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