EXPERTLY CRAFTED CHOCOLATE FORMULATIONS

Fine flavour cocoa refers to a special category of cocoa beans that possess unique and distinguished flavor profiles, which stand out from common cocoa flavors. These flavors can range from fruity, floral, and nutty to more complex undertones. The International Cocoa Organization (ICCO) recognizes fine flavour cocoa, and it represents only a small fraction of the global cocoa production due to its high-quality standards.

Real chocolate is made from cocoa beans and contains cocoa solids and cocoa butter. The primary ingredients in real chocolate are cocoa solids, cocoa butter, and sugar, though milk solids are added for milk chocolate. The proportions and quality of these ingredients, as well as any additional ingredients or flavorings, can vary by brand and type.

Chocolate couverture is a high-quality chocolate that contains a higher percentage of cocoa butter than regular chocolate. This additional cocoa butter gives couverture chocolate a smooth texture, glossy appearance, and superior flavour. Professionals often prefer a fine flavor cocoa couverture for dipping, coating, moulding, and other applications due to its excellent tempering properties.

Real Chocolate: Contains cocoa solids and cocoa butter as primary ingredients along with other ingredients like sugar or milk solids (for milk chocolate). It requires tempering, a controlled process of heating and cooling, to ensure a shiny finish and a good snap.

Compound Chocolate: Uses fats other than cocoa butter, often vegetable fats. It does not require tempering like real chocolate does, making it easier to work with for certain applications like coating or dipping. It's typically less expensive than real chocolate, but many argue it lacks the depth of flavor and mouthfeel of genuine chocolate.

Dark, milk, and white chocolates' cocoa solid concentrations, ingredients, and flavor profiles differ. Dark chocolate, with at least 35% cocoa solids, has a rich, often bitter taste and is known for its high antioxidant content. Milk chocolate, on the other hand, contains at least 10% cocoa solids with added milk powder or condensed milk, resulting in a smoother, creamier, and sweeter flavor. White chocolate, despite its name, contains no cocoa solids and is made primarily from cocoa butter, milk products, and sugar, giving it a significantly different taste and texture compared to its dark and milk counterparts.

It tempers as dark chocolate since the oat doesn’t have any extra fat as dairy milk does while maintaining a creamy texture. Isn’t that amazing?

We're thrilled to share that a selected group of our chocolate couvertures are now Diary-free. Our plant-based chocolates are a prime example, tailored for vegan consumption without any milk or animal-originated ingredients. The couvertures that are not dairy-free are processed in another line in order to avoid traces of milk from non dairy-free couvertures. Rest assured, we uphold stringent cross-contamination protocols through our comprehensive HACCP Allergen control plan.

Natural sugar alternatives are sweeteners derived from natural sources that can replace traditional sugar. These alternatives typically have a lower glycemic index and fewer calories and can offer additional health benefits. This makes them suitable for managing blood sugar levels or reducing calorie intake. We produce formulations in dark and milk ranges. 

We have developed different combinations to match different regions’ trends and needs. Therefore, we can craft a sugar free chocolate that would make your ideas happen. The sweeteners we are currently using could be an Erythritol + Stevia mix, Maltitol and Allulose.

Our sugar-free chocolates are sweetened with sweeteners suitable for diabetes, However, we recommend to our consumers to check with their doctor or nutrition specialist to review whether the ingredients are suitable for each one diet.

We want you to know there are ways to enjoy creamy and sweet chocolate without compromising your sugar consumption. That's why we developed milk chocolate sweetened with Erythritol and Stevia, using milk which naturally contains lactose sugars. Lactose is the only sugar source in this chocolate.

Sugar-free means there is no sugar present in the product.No added sugar means that no sugar was intentionally added to the product but given the characteristics of the raw materials they have natural sugars in them (Basically, Milk).

Yes, the first allergen you would find in our sugar-free chocolate is soy which is present in all our sugar-free chocolates to give them the perfect fluidity you would need. Also, our “No Added Sugar” chocolate has milk on it being an additional allergen in this product.

Our White Chocolate Nevado is made with natural cocoa butter which is not deodorized as usually happens with white chocolates around the world. This special twist maintains all the true flavour notes of chocolate while having an exotic colour and tone that makes it so special.

We have in place a comprehensive quality control process to monitor the levels of heavy metals in our chocolate: Cocoa beans analysis: 100% of the cocoa beans used in our chocolates are analyzed for cadmium. We also conduct a bi-annual analysis for lead presence on an aleatory sample of cocoa beans from the different regional origins used.

Chocolate analysis: 100% of all the chocolates we produce for export are analyzed for cadmium levels ensuring each product is in compliance with cadmium regulations applicable at the destination market.

Control capabilities: We have invested in a state-of-the-art cadmium control laboratory using Flame Atomic Absorption Spectrometry (FAAS) methodology. Our laboratory has obtained international accreditation to ensure safety on this critical issue for the confectionery industry. 

BASC, FSSC 22000, ISO , NON-GMO, Kosher U and others upon specific requirements.

Consider that certifications vary depending on the product.

To place an order, state the nature of your business with our sales team. Click here to tell us any specifics about your requirement. We will give you specific times for your location and the required quantity.

Couverture chocolate and chocolate chips differ primarily in their composition, usage, and quality.

Couverture chocolate, with its higher cocoa butter content (at least 31%), is prized by professionals for its smooth texture and glossy finish, making it ideal for tempering, coating, and molding premium chocolates. In contrast, chocolate chips have less cocoa butter and may include stabilizers to retain their shape during baking, making them perfect for cookies and other baked goods where the chips should remain intact.