CUSTOM CHOCOLATE FORMULATIONS BUILT AROUND YOUR PRODUCTION PROCESS.
Our formulation work typically focuses on these three key areas. Every production environment is different.
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Some clients need a formulation adjusted for a new enrobing line.
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Others are replicating an existing recipe across a different supplier.
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Some are scaling a pilot that worked in the lab but is not holding up at volume.
Matching a formulation across different production sites, suppliers, or environments is not just a recipe problem. Small differences in raw material, temperature, or equipment behaviour compound quickly and show up in the finished product.
We use sensory mapping and controlled chocolate processing trials to reproduce the flavour, texture, and processing behaviour of your existing formulation. If you are changing suppliers or moving production to a different site, the output should be indistinguishable from what your customers already know.
The same chocolate formulation will behave differently depending on your equipment, line speed, and process temperature. What works for moulding will not necessarily work for enrobing or inclusions, and adjusting on the line is costly.
We adjust viscosity, fat composition, and particle-size distribution to match your process before the formulation enters production. Cocoa butter levels and emulsification are tuned to your specific setup so that output stays consistent without ongoing corrections.
We work with your team to build a flavour profile that fits your product brief and your target market, adjusting cocoa intensity, sweetness, and aromatic character based on what you need to communicate and what your category can support.
The formulation is technically reproducible across batches and validated together at each stage, so there are no surprises when it reaches production.
