• Area

  • Applications

Classic Origins 100%

Organic cocoa paste made with trinitario cocoa for the most demanding gourmet palates.

Classic Origins 82%

Organic dark chocolate with high cocoa content for the most demanding gourmet palates.

Classic Origins 72%

Organic dark chocolate with high cocoa content for the most demanding gourmet palates.

Azúcar invertido

Basic ingredient for making bakery and pastry products.

Sugarchoc

Damp-proof powdered cocoa.

Ivorio

White chocolate couverture for all kinds of pastry applications.

MIravet

White chocolate couverture of average fluidity for all kinds of pastry applications.

Mara

Milk chocolate couverture for all kinds of pastry applications.

60% Haya sin azúcares añadidos

Chocolate couverture with optimum flavour and colour balance.

69% Cedro

Extra bitter chocolate couverture of intense colour. 70% Cocoa. 38.2% Cocoa butter.

70% Wengué

Dark bitter chocolate fluid couverture perfect for chocolate bars and coating.

60% Haya

Dark chocolate fluid couverture for all kinds of applications.

52% Ébano

Dark chocolate couverture of average fluidity for all kinds of pastry products.

50% Nogal

Very dark chocolate with the ideal density for truffles.

47% Caoba

Dark chocolate with the ideal density for pastry.

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