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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.

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.

Ruby chocolate, a true gift from mother nature, is now available in an Ice Cream Coating.  Its fresh and tangy flavor delivers a new taste experience that consumers will love, with the novel ice cream coating crack of texture. 
Ruby provides new pairing horizons for the ice cream market and new tasting experiences in ice cream consumption.

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

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

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.

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

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

This dark chocolate with cocoa from Sao Tomé has a strong cocoa flavor with peaks of red and yellow fruits.