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.
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.
Starting off with a strong smoky taste, this Papua New Guinea dark chocolate exhibits a creamier, rounder character as it explores the palate, displaying hints of cherry and prune and an explicit cappuccino-like finish.
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.
With its silky texture and persistent floral and almond aftertaste this chocolate with Mexico cocoa flirts with both sweet and sour, resulting in an incredibly balanced caress of the tongue.
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.
