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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.

The perfect value dark chocolate with a mild cocoa taste. All-round rheology for different applications.

Intense and bitter dark chocolate molding applications. This high cocoa chocolate brings a smooth fineness combined with an acceptable sourness. The character of a pure dark chocolate unveiled.

Light colored milk chocolate with a low cocoa liquor percentage. This results in a very milky and intense caramel flavor. 

Silky white chocolate with fresh milky notes, made for moulding.

A real sugar-free chocolate with max 0.5% of sugar in a dark version. Based on maltitol as the sugar replacer to keep the sweet taste of chocolate. 

Our richest white chocolate recipe with pronounced butter and caramel notes. Contains sunflower lecithin.

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

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.

Intense and bitter dark chocolate with multiple application possibilities. This variant does not contain vanilla to create more focus on the cocoa. This chocolate brings a perfect smoothness and fineness.