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Aromatically a bit more outspoken, this slightly rosy chocolate with cocoa from Arriba in Ecuador has a palate defined by vanilla and cherry with a persistent aftertaste of butterscotch and caramel.

Dark all-round chocolate with the perfect rheology to enrobe or mold the best creations. A perfectly balanced chocolate with mild cocoa intensity.

Swiss made chocolate perfect for molding, enrobing and hollow figures. This chocolate is made with only Swiss milk and sugar and has a low cocoa intensity.

Dark chocolate 75% from Tanzania, delivering the perfect balance of acidity, intense cocoa bitterness and fruity notes. Mainly concentrated in the area surrounding Lake Malawi, cocoa culture is more than 50% organic and provides some spectacular beans, giving Tanzania its unique reputation. Accounts for only 0.1% of the world's cocoa harvest.

This dark chocolate with cocoa from Mexico has a rich flavor intensity with herbal and fruity impressions. To soften its masculinity we

Milk chocolate made from only Swiss milk and sugar has a purity and finesse that is unmet. The chocolate is perfect for molding, enrobing and hollow figures.

White chocolate with only Swiss made milk and sugar, perfect for molding, enrobing and making hollow figures.

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

Versatile milk chocolate with the perfect rheology to serve different applications. A perfectly balanced chocolate with a subtle caramel touch. This standard in the market for milk chocolates is our heritage milk recipe.