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

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.

Nicely balanced dark chocolate with a slightly higher cocoa note. Without addition of vanilla. The rheology is suitable for different applications. Organic NOP certified.

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

Pale creamy milk chocolate with a base rheology perfect for all-round applications. The lower cocoa liquor content brings out the creamy notes. Perfectly rounded with a sweet note.

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

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.

The perfect value dark chocolate with a mild cocoa taste. All-round rheology for different applications.

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.

Light colored milk chocolate with lower cocoa liquor content to create a milky and creamy taste profile. Full focus on the perfect balance between sweetness and a milky sensation.