Products

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

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 all-round chocolate with the perfect rheology to enrobe or mold the best creations. A perfectly balanced chocolate with mild cocoa intensity and additional butter oil to create a smooth texture and reduce fatbloom issues.

The perfect value dark chocolate with a mild cocoa taste. All-round rheology for different applications.

A perfectly balanced chocolate with mild cocoa intensity. One of the heritage chocolates proven as the best companion for any molding application.

Pale creamy milk chocolate with a base rheology perfect for all-round applications. The lower cocoa liquor content brings out the creamy notes. Perfectly rounded with a sweet note.

A milk chocolate low in sweetness with focus on cocoa notes and a subtle nutty-like touch. Molding is the best suitable application.

Silky white chocolate with fresh milky notes, made for moulding.

The perfect value dark chocolate with a mild cocoa taste. All-round rheology for different applications.