Chocolate making: specific products

Chocolate especially suited for use in one-shot machines thanks to its balanced and specific fluidity, rheology and crystallisation point.

Chocolate suitable for use in chocolate coating machines, for fluidity and crystallisation. They are easy to use and ensure a perfect result in shells and shapes.

The ideal chocolate for making perfect ganaches and fillings which are dense and compact with a well-defined, distinct flavour to achieve unique desserts.

Couverture chocolate for making pralines with a thin, crisp coating, uniform colour, even thickness, and thin, precise base.

Ideal chocolate for obtaining crisp eggs and hollow shells with excellent snap, glossiness and uniform thickness, ready after just one coating.

A chocolate that brings out the best in the aroma and flavour of cocoa in your drinks recipes, in its pure form as well as in combination with other flavours.

The ideal chocolate for modelling, for obtaining pralines with a crisp chocolate outer layer, a soft filling and perfect gloss.