Products

Chocolate with classic organoleptic properties. Due to its high cocoa butter content it creates a pleasant fusion in the mouth.

Balanced chocolate that offers a smooth fusion.

Chocolate with a mild cocoa flavour. The fusion in the mouth brings about a sweet-bitter balance.

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

Dark chocolate with an ideal cocoa-sugar balance, very useful for all kinds of fillings.

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

Ideal milk chocolate for pastry applications.

White chocolate, less sweet and creamy.

Dark chocolate, ideal for oven-baked products.

Dark chocolate drops bakestable. 7500drops/kg

Highly viscous sweet chocolate, ideal for baking applications, 900 drops /kg (aprox), made with reduced sugars.

White chocolate, confectionery product, ideal for oven-baked products.