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Dark chocolate with different application possibilities. Slightly more intense in cocoa notes with his 60% of cocoa solids. Without addition of vanilla.

Nicely balanced dark chocolate with a touch of vanilla. Shows perfect harmony between sweetness and cocoa taste. Suitable for molding applications.

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.

Cocoa from Ecuador gives this dark chocolate its very strong taste with a broad bouquet defined by its high cocoa content, resulting in an earthy undertone followed by impressions of cinnamon and various tropical fruits.

Nicely balanced dark chocolate with a slightly higher cocoa note. The rheology is suitable for different applications.

Smooth and soft chocolate profile for molding applications. This chocolate shows a nuanced bitterness and sourness.

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. 

Combining organic ingredients with a high cocoa intensity creates this 70% dark chocolate. What is fresh, natural and authentic can only taste great.

Dark all-round chocolate with a more outspoken cocoa profile. Without addition of vanilla.

Nicely balanced dark chocolate with a slightly higher cocoa note. Without addition of vanilla. The rheology is suitable for different applications.

This dark chocolate without added sugar has a higher cocoa content and is made with maltitol as the bulk sweetener and sugar replacer.