Ruby Chocolate the biggest innovation in the chocolate industry in 80 years. Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.
A perfectly balanced chocolate with mild cocoa intensity. One of the heritage chocolates proven as the best companion for any molding application. Additional butter oil for an intense smoothness and reduced fatbloom risk.
Versatile milk chocolate with the perfect rheology to create a thin layer of delicious fine chocolate. A perfectly balanced chocolate with a subtle caramel touch.
A perfectly balanced milk chocolate with a subtle caramel touch. This standard in the market for milk chocolates is our heritage milk recipe. Translated to a molding rheology.
This white chocolate offers a pleasant sweetness and intense vanilla touch. Perfectly applicable for several products such as hollow figures, enrobed products, etc.
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.
This dark organic chocolate made from beans grown in Santo Domingo is an intriguingly dark chocolate with an adventurous perfume of blue fruit, humus and spicy cedar. Its gradually dissipating woody taste will surely entice the more experienced chocolate gourmet.
A marriage of roasted flavours and sweetness, added with a tinge of bitterness and astringency. This unassuming dark chocolate finishes with a well-rounded cocoa taste.
