The baking chocolate reference by far. This well balanced chocolate with low cocoa butter provides the best characteristics for baking and flavoring applications.
Signature Swiss made white chocolate that is unflavored and without lecithin. This chocolate has an unmet purity due to the use of Swiss milk and Swiss sugar.
Cocoa from Ecuador gives this dark chocolate its very strong taste with a broad bouquet defined by its high cocoa content, resulting in an earthy undertone followed by impressions of cinnamon and various tropical fruits.
