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This pure Swiss made milk chocolate is not flavored and is without lecithin. It is perfect for enrobing and to premiumize your creations.

Dark chocolate with different application possibilities. Slightly more intense in cocoa notes with his 60% of cocoa solids. Without addition of vanilla.

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. No addition of vanilla brings, even more, focus on the bitterness.

A perfectly balanced milk chocolate with a subtle caramel touch. This standard in the market for milk chocolates is our heritage milk recipe. Perfect for flavoring applications.

Dark all-round chocolate with a more outspoken cocoa profile. Without addition of 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.

Smooth and soft chocolate profile for molding applications. This chocolate shows a nuanced bitterness and sourness.

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.