Intense and bitter dark chocolate molding applications. This high cocoa chocolate brings a smooth fineness combined with an acceptable sourness. The character of a pure dark chocolate unveiled.
Dark chocolate without added sugar. The sugars in this chocolate are replaced with maltitol dietary fiber blend and the natural sweetener steviol glycosides, also known as stevia, to keep the sweet taste of chocolate.
Nicely balanced dark chocolate with a slightly higher cocoa note. Additional butter oil for an intense smoothness and reduced fatbloom risk. Without addition of vanilla. The rheology is suitable for different applications.
The baking chocolate reference by far. This well balanced chocolate with low cocoa butter provides the best characteristics for baking and flavoring applications.
Dark signature blend from different cocoa growing countries which creates a special flavor profile. Intense but more fruity cocoa profile. The base rheology makes this chocolate perfect for all kinds of applications.
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.
