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Chocolate couvertures
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Cacao Percentage

22 % to 70 %

Fluidity

Application

Aracas

Balanced chocolate that offers a smooth fusion.

Lennix

Dark chocolate with an intense cocoa flavor ideal for ganaches, bonbon fillings and for figures moulding.

Quador

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

Zaira

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

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.

Arribas

Viscous chocolate suitable for fillings and decorations.

Sumatra

Ideal milk chocolate for pastry applications.

Zeylon

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

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.

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