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Tipo de Chocolate

Min. % Dry cocoa solids

42 % to 85 %

Fluidity

Fineness

Cocoa intensity

Certificación

Segments

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Mild dark chocolate

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

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    47.2%
Bitter dark chocolate

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.

  • Gama
  • Fluidity
    2
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.4%
High cocoa Dark chocolate without added sugar

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

  • Gama
  • Fluidity
    4
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.1%
Rice-based chocolate

Rice-based dairy-free chocolate, a tasty alternative to milk chocolate. Perfect for enrobing and moulding applications.

  • Gama
  • Min. % Dry cocoa solids
    53.1%
Dark Chocolate without added vanila

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

  • Gama
  • Fluidity
    4
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60%
Dark chocolate high cocoa notes with reduced fatbloom risk and without vanilla

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.

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    55.9%
Dark baking chocolate

The baking chocolate reference by far. This well balanced chocolate with low cocoa butter provides the best characteristics for baking and flavoring applications.

  • Gama
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.8%
51,9% Organic dark chocolate without Lechitin

An organic dark chocolate with a low cocoa intensity. Perfect for enrobing and making hollow figures.

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    51.9%
Bitter dark chocolate

Intense and bitter dark chocolate with multiple application possibilities. This chocolate brings a perfect smoothness and fineness.

  • Gama
  • Fluidity
    4
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70%
Dark signature blend chocolate

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.

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    65.1%
Dark Chocolate Ghana

Ghana chocolate 70%. This chocolate has a strong cocoa character with an appealing bitterness, for a deliciously bittersweet chocolate experience. Ghana is the 2nd cocoa producing country in the world, accounting for 17% of the world's cocoa harvest. Our Cocoa Horizons programme runs direct activities on the ground.

  • Gama
  • Fluidity
    2
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    72.2%
Dark chocolate without added sugar (Mix)

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. 

  • Gama
  • Fluidity
    3
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.3%

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