RESEARCH & DEVELOPMENT FOR NEW CHOCOLATE PRODUCTS

We help you replicate the exact flavour, texture, and performance of an existing chocolate recipe, ensuring consistency across batches, sites, and production environments.

Through sensory mapping, ingredient analysis, and controlled pilot testing, we maintain the integrity of your brand experience while securing supply continuity.

Whether you want to intensify cocoa character, highlight origin notes, reduce sweetness, or introduce new aromatic layers, we work with you to define the flavour expression your consumers seek.

The result is a profile that feels familiar to your brand, yet distinctively yours.

From bars and coatings to inclusions, snacks, and drinking chocolate we guide you in adapting your recipe for new product formats.

We ensure the chocolate performs effectively in its intended application, preserving sensory quality while meeting processing, moulding, and shelf-life requirements.

If you’re moving into categories you don’t traditionally produce, we provide the expertise and technical validation needed to transition confidently.

This includes formulation support, processing recommendations, and concept feasibility to ensure your innovation aligns with consumer expectations and manufacturing capability.

We tailor viscosity and flow behaviour to suit your production needs, without compromising flavour.

Whether you need a more fluid chocolate for enrobing or a thicker texture for inclusions, we adjust particle size, fat composition, and emulsification to achieve the exact performance your line requires.