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Rich and full-bodied in taste, this luscious milk chocolate recipe reveals a combination of buttery and caramel flavour that will strike an impression.

An intense dark chocolate with a balanced sourness.  Suitable for enrobing, dipping and spraying applications. Especially suitable for ice cream.

Dairy-free, suitable for all vegan applications

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.

A medium sweet milk chocolate with pronounced buttery flavours, yet smooth and creamy on the palate.

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.

One of our most versatile and oldest recipes, this delicate creamy white chocolate offers a tantalizing sweet and milky taste for a luxurious eating experience.

An intense dark chocolate created without vanilla for deep cocoa notes. Suitable for enrobing.

Dairy-free, suitable for all vegan certifications

Papua New Guinea Milk chocolates is a suave and creamy milk chocolate with strong fruity notes and delightful impressions of almond biscuit, coconut milk and amaretto. Very balanced and pleasing on the tongue.

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

A refreshing combination of both sweet and zesty sour notes, topped with a roasty, bitter flavour.

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.

A “dark” version of milk chocolate, with mild sweetness and a subtle creamy and milky profile that accentuates the intense cocoa notes.