Products

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

Chocolate with a classic profile free of soya lecithin (contains traces).

Very dark in colour, ideal for fillings with a strong chocolate flavor.

Created using a long conching process, highly fluid, ideal for covering and moulding bonbons and turrones (nougat confection).

Balanced chocolate that offers a smooth fusion.

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

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

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

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

Highly viscous chocolate, suitable for baking products and decorations.

Milk chocolate with a hint of caramel.

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