OUR CHOCOLATE PORTFOLIO.
Four distinct lines built on the same foundation: Fino de Aroma cocoa, traceable origin, and technical performance at scale.
Single-origin chocolates that carry the flavour identity of each growing region, distinct, traceable, and consistent from batch to batch.
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Classic formulations developed and refined over generations, with consistent flavour and reliable processing behaviour across applications.
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Better-for-you formulations designed to perform on the production line and on the label.
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Bold, distinctive profiles developed for applications where flavour needs to stand out: inclusions, coatings, and specialty applications.
Read MoreWHAT WE BRING TO YOUR CHOCOLATE DEVELOPMENT PROCESS.
Built around your product.
We develop custom chocolate formulations tailored to your application, flavour profile, and production requirements, working directly with your R&D team from the initial brief through to validated production batches.
Distinctive flavour profiles.
Every flavour decision traces back to a technical choice: cocoa variety, fermentation, roasting profile, or particle size distribution.
Quality you can measure.
Our in-house lab runs continuous quality control throughout every production stage. Consistency, processing performance, and compliance are documented and validated at each step.
Fully traceable.
Chocolate backed by full chain-of-custody documentation, providing end-to-end traceability from farm to finished product.
More value from cacao.
We use cacao by-products, parts of the cacao fruit traditionally discarded during processing, to create functional ingredients. Our upcycled cacao products facility in Casanare processes up to 42,000 pods per month.
- Acidity
- Bitterness
- Aroma
- Astringency
- Cocoa
- Sweetness
- Melting Rate
- Fruity
- Nutty
- Milky
Acidity
The perception of brightness or tartness in chocolate, linked to naturally occurring organic acids in cocoa. Acidity contributes freshness and influences overall flavour balance.
Bitterness
The perception of bitterness in chocolate comes primarily from theobromine, caffeine, and polyphenols. In Fine Flavour cocoa, bitterness is typically moderate and well-integrated—present but not dominant.
Aroma
The aromatic complexity of Fine Flavour cocoa extends far beyond standard cocoa notes. Volatile compounds developed during fermentation and roasting contribute floral, fruity, nutty, and spicy dimensions.
Astringency
A tactile sensation caused by polyphenols binding with proteins in saliva. In chocolate, it adds structure and persistence when balanced with other flavour attributes.
Cocoa
The foundational flavour characteristic of chocolate, shaped by genetics, fermentation, drying, and processing. Profiles can range from delicate and floral to robust and earthy.
Sweetness
In chocolate, sweetness balances bitterness and acidity and can highlight secondary flavour characteristics. Adjusted through sugar type, quantity, and alternative sweeteners.
Melting Rate
The speed at which chocolate transitions from solid to liquid in the mouth directly affects flavour release and mouthfeel. Determined by fat composition, cocoa butter crystallisation, and particle size.
Fruity
Flavour notes recalling fresh or dried fruits, developed during fermentation and drying. Ranges from citrus and tropical to red and dark berry profiles.
Nutty
Flavour notes evoking raw, roasted, or caramelised nuts. Can result from roasting profiles or occur naturally in certain cocoa origins.
Milky
Notes and aromas associated with dairy ingredients, contributing creaminess and soft sweetness. Rarely found in commodity cocoa. Ranges from fresh milk to condensed milk nuances.