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Milk chocolate made from only Swiss milk and sugar has a purity and finesse that is unmet. The chocolate is perfect for molding, enrobing and hollow figures.

Dark chocolate 75% from Tanzania, delivering the perfect balance of acidity, intense cocoa bitterness and fruity notes. Mainly concentrated in the area surrounding Lake Malawi, cocoa culture is more than 50% organic and provides some spectacular beans, giving Tanzania its unique reputation. Accounts for only 0.1% of the world's cocoa harvest.

Ghana chocolate 70%. This chocolate has a strong cocoa character with an appealing bitterness, for a deliciously bittersweet chocolate experience. Ghana is the 2nd cocoa producing country in the world, accounting for 17% of the world's cocoa harvest. Our Cocoa Horizons programme runs direct activities on the ground.

This dark chocolate with cocoa from Mexico has a rich flavor intensity with herbal and fruity impressions. To soften its masculinity we

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

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

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.

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

Starting off with a strong smoky taste, this Papua New Guinea dark chocolate exhibits a creamier, rounder character as it explores the palate, displaying hints of cherry and prune and an explicit cappuccino-like finish.

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