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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.

  • gamme
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.8%
Creamy milk chocolate for baking
Creamy milk chocolate low in fat content for bakery applications.
  • gamme
  • Fluidity
    1
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    21.5%
Intense dark chocolate

Intense lower fat dark chocolate. This chocolate brings outspoken cocoa and roasted notes, perfect in flavoring applications.

  • gamme
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60.6%
Balanced Dark chocolate for baking

Well-balanced dark chocolate with lower fat content for baking and flavoring applications. Without additional vanilla.

  • gamme
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    43.9%
Balanced milk chocolate for baking

Well balanced milk chocolate with lower fat content for baking and flavoring applications. Without additional vanilla.

  • gamme
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    25%
Baking chocolate

Baking chocolate with a slightly higher sweetness. Without additional vanilla to bring out the subtle cocoa flavors.

  • gamme
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    42.6%
Dark chocolate without added sugar for bakery & molding

Dark chocolate without added sugar. The sugar is replaced by the bulk sweetener maltitol to keep a great taste and health benefit. Thanks to a low fat content, this chocolate is especially suitable for bakery or molding tablets. 

  • gamme
  • Fluidity
    1
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    48%