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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.

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.

Nicely balanced dark chocolate with a slightly higher cocoa note. Without addition of vanilla. The rheology is suitable for different applications.

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

White chocolate for frozen cones with pronounced milky notes and a touch of vanilla.