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

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. 

Nicely balanced dark chocolate with a slightly higher cocoa note. Additional butter oil for an intense smoothness and reduced fatbloom risk. Without addition of vanilla. The rheology is suitable for different applications.

Dark chocolate without added sugar. The sugar is replaced by the bulk sweetener maltitol to keep a great taste and health benefit. Thanks to a low fat content, this chocolate is especially suitable for bakery or molding tablets. 

Cocoa from Ecuador gives this dark chocolate its very strong taste with a broad bouquet defined by its high cocoa content, resulting in an earthy undertone followed by impressions of cinnamon and various tropical fruits.

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

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

This dark chocolate without added sugar has a higher cocoa content and is made with maltitol as the bulk sweetener and sugar replacer. 

Nicely balanced dark chocolate with a slightly higher cocoa note. The rheology is suitable for different applications. Organic NOP certified.

Combining organic ingredients with a high cocoa intensity creates this 70% dark chocolate. What is fresh, natural and authentic can only taste great.