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Chocolate couvertures
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Category

Cacao Percentage

29 % to 70 %

Fluidity

Application

Quador

Chocolate with a mild cocoa flavour. Special chocolate for moulding figures.

Trinea

Chocolate with classic organoleptic properties. Due to its high cocoa butter content it creates a pleasant fusion in the mouth.

Tobado

Chocolate with a mild cocoa flavour. The fusion in the mouth brings about a sweet-bitter balance.

Yagara

Dark chocolate with an ideal cocoa-sugar balance, very useful for all kinds of fillings.

Sumatra

Ideal milk chocolate for pastry applications.

Tokelat

Milk chocolate with low cocoa paste content, highly fluid and light in colour. Intense milky flavour.

Sankual

Smooth cocoa taste, slightly sweet with hints of caramel taste.

Zeylon

The classic milk chocolate. A fine balance of milk and chocolate flavours.

Nacar

White chocolate with high milk content. Very fluid.

Istak

White chocolate, less sweet and creamy.

Napal

Classic white chocolate with a good milk fat - sugar balance.

Jamaita 900

Highly viscous sweet chocolate, ideal for baking applications, 900 drops /kg (aprox), made with reduced sugars.

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