More than cocoa

Eurocao offers a wide range of solutions in semi-finished cocoa products, from artisanal and professional users, to global and local food manufacturers.

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Chocolate - 70% Cocoa

Wengué

Chocolate - 60% Cocoa

Haya

Chocolate with no added sugar - 60% Cocoa

Haya no added sugars

Chocolate - 52% Cocoa

Ébano

Milk chocolate - 18% milk

Mara

White chocolate - 23% milk

Miravet

An excellent alternative to chocolate.

Zafiro bitter

An excellent alternative to chocolate.

Zafiro cocoa

An excellent alternative to chocolate.

Zafiro milk

An excellent alternative to chocolate.

Zafiro white

An excellent alternative to chocolate.

Zafiro Strawberry

Chocolate compound range

Rubí

Chocolate compound range

Azabache

Chocolate compound range

Azulita

Chocolate compound range

Turquesa

Chocolate compound range

Onyx

Chocolate compound range

Topacio

Chocolate compound range

Jaspe no added sugars

Chocolate substitutes range

Ares

Chocolate compound range

Nácar

Chocolate compound range

Etna

Fermentation, freezing and baking stability. Ideal for all types of doughs

Choco-Chip 7

Fermentation, freezing and baking stability. Ideal for all types of doughs

Choco-Chip 10

Fermentation, freezing and baking stability. Ideal for all types of doughs

Choco-Chip 20

Fermentation, freezing and baking stability. Ideal for all types of doughs

Choco-Chip Milk 7

Fermentation, freezing and baking stability. Ideal for all types of doughs

Choco-Chip White 7

Fermentation, freezing and baking stability. Ideal for all types of doughs

Abedul-Chip 7 No added sugar

Fermentation, freezing and baking stability. Ideal for all types of doughs

Abedul-Chip 20 No added sugar

Fermentation, freezing and baking stability. Ideal for all types of doughs

Dark choco chunk

Fermentation, freezing and baking stability. Ideal for all types of doughs

Milk choco chunk

Fermentation, freezing and baking stability. Ideal for all types of doughs

White choco chunk

Fermentation, freezing and baking stability. Ideal for all types of doughs

Chocolate sticks 4

Fermentation, freezing and baking stability. Ideal for all types of doughs

Chocolate sticks 8

Fermentation, freezing and baking stability. Ideal for all types of doughs

Bakestable cocoa sticks 4

Fermentation, freezing and baking stability. Ideal for all types of doughs

Bakestable cocoa sticks 8

Coating creams for an elegant finish

Sacher supreme

Coating creams for an elegant finish

Sacher bianca

Coating creams for an elegant finish

Sacher caramel

Coating creams for an elegant finish

Sacher milk

Coating creams for an elegant finish

Decorar cacao

Coating creams for an elegant finish

Decorar blanco

Coating creams for an elegant finish

Morelcrem

Fat-based fillings with a creamy, spreadable texture perfect for your creations.

Vela nocciola

Fat-based fillings with a creamy, spreadable texture perfect for your creations.

Vela nocciola bianca

Fat-based fillings with a creamy, spreadable texture perfect for your creations.

Vela milk chocolate

Fat-based fillings with a creamy, spreadable texture perfect for your creations.

Vela white chocolate

Fat-based fillings with a creamy, spreadable texture perfect for your creations.

Vela pistachio

Fat-based fillings with a creamy, spreadable texture perfect for your creations.

Vela gold

Fat-based fillings with a creamy, spreadable texture perfect for your creations.

Vela Nocciola extra

Fat-based fillings with a creamy, spreadable texture perfect for your creations.

Vela Cookies and cream

Fat-based fillings with a creamy, spreadable texture perfect for your creations.

Orión

Filling creams with an optimal injectable texture, ideal for adding creaminess to baked goods.

Fénix

Filling creams with an optimal injectable texture, ideal for adding creaminess to baked goods.

Fénix white

Filling creams with an optimal injectable texture, ideal for adding creaminess to baked goods.

Fénix white premium

Creams stable to the fermentation, freezing and baking processes.

Antares

Creams stable to the fermentation, freezing and baking processes.

Antares Extra Cacao

Compound coatings for ice cream

Helados cacao

Compound coatings for ice cream

Helados cacao no added sugars

Products that facilitate and complement the different stages of development in the workshop.

Cocoa butter

Products that facilitate and complement the different stages of development in the workshop.

Cacao en polvo 10-12%

Pure chocolate vermicelli

Fideo nogal negro

Black substitute vermicelli

Fideo coral negro

Milk substitute vermicelli

Fideo coral leche

White substitute vermicelli

Fideo coral blanco

Colored sugar vermicelli

Fideo fantasía

Chocolate scaglietta

Scaglietta choco

Chocolate compound scaglietta

Scaglietta sucedánea blanca, negra y leche

Small pieces of compound

Coral paillette

Cereal balls coated with dark chocolate, milk chocolate or white chocolate.

Dark, milk and white crispy choco ball-5

Mix of crunchy cereal balls covered in chocolate.

Mix crispy choco ball-5

Cereal balls coated with milk chocolate

Strawberry crispy choco ball-5

Cereal balls coated with milk chocolate

Orange crispy choco ball-5

Cereal balls covered with chocolate, milk chocolate and white chocolate.

Dark, milk and white choco ball 16

Chocolate blossoms

Rizos leche, negros y blancos

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