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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.

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

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.

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

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

The classic of our dark chocolate without added sugar. The sugar is replaced by the bulk sweetener maltitol to keep a great taste while remaining healthy. This chocolate is multi-applicable. 

Versatile milk chocolate with the perfect rheology to serve different applications. A perfectly balanced chocolate with a subtle caramel touch. This standard in the market for milk chocolates is our heritage milk recipe.

Ruby Chocolate the biggest innovation in the chocolate industry in 80 years. Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.