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Milk chocolate Arriba

Aromatically a bit more outspoken, this slightly rosy chocolate with cocoa from Arriba in Ecuador has a palate defined by vanilla and cherry with a persistent aftertaste of butterscotch and caramel.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    40.1%
MALCHOC-D3

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. 

  • Range
  • Fluidity
    1
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48%
Swiss Chocolate Powder 20% Fat

Signature Swiss made chocolate powder with 20% Fat. This chocolate powder has an unmet purity due to the use of  Swiss sugar.

CHD-X60

Intense lower fat dark chocolate. This chocolate brings outspoken cocoa and roasted notes, perfect in flavoring applications.

  • Range
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60.6%
Swiss Dark Chocolate Swiss for Molding

Swiss made chocolate perfect for molding, enrobing and hollow figures. This chocolate is made with only Swiss milk and sugar and has a low cocoa intensity.

  • Range
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    55.1%
Dark chocolate Sao Tomé

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%
Swiss White Chocolate Swiss for Molding

White chocolate with only Swiss made milk and sugar, perfect for molding, enrobing and making hollow figures.

  • Range
  • Fluidity
    3
  • Min. % Dry cocoa solids
    31%
  • Min. % Dry milk solids
    18.3%
Swiss Chocolate Powder 26% Fat

Signature Swiss made chocolate powder with 26% fat. This chocolate powder has an unmet purity due to the use of  Swiss sugar.

Caramel Milk Chocolate

Milk chocolate with sweet and buttery notes of caramel.

Dark chocolate Madagascar

This Chocolate with its origin in Madagascar has a intense cocoa taste, notes of raspberries, juniper berries, apricot and bananas.

  • Range
  • Fluidity
    2
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    66%
ICE-45-DNV

Dark chocolate for ice cream applications. Well-balanced fine dark chocolate. Equilibrated in cocoa and sweetness.

  • Range
  • Fluidity
    4
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    56.4%
Swiss Chocolate Powder 26% Fat

Signature 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.

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