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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.

Dark all-round chocolate. Smooth and soft chocolate profile for several applications.

A perfectly balanced chocolate with mild cocoa intensity. One of the heritage chocolates proven as the best companion for any molding application.

Well-balanced dark chocolate with lower fat content for baking and flavoring applications. Without additional vanilla.

A perfectly balanced milk chocolate with a subtle caramel touch. This standard in the market for milk chocolates is our heritage milk recipe. Translated to a molding rheology.

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

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.

This pure Swiss made milk chocolate is not flavored and is without lecithin. It is perfect for enrobing and to premiumize your creations.

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

Sugar Reduced Swiss made chocolate powder with 26% fat. This chocolate powder has an unmet purity due to the use of  Swiss sugar, no added flavors and no added lecithin.

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. No addition of vanilla brings, even more, focus on the bitterness.