Cocoa Paste
Produced from selected highest quality cocoa; a quality blend with impeccable origins. Obtained purely from the roasting of dehusked and ground beans, for an authentic and characteristic flavour.
Glaçage
Marañón Cocoa Paste
Single origin cocoa paste, originating in Peru. Ideal for creating unusual combinations, experimenting and customising your own recipes.
Nacional Arriba Cocoa Paste
Single-origin cocoa paste from Ecuador. Ideal for the creation of unusual combinations, experimenting, and customising your own recipes.
Sur del Lago Cocoa Paste
Grand Cru cocoa paste, originating from Venezuela, ideal for the creation of unusual combinations, experimenting, and customising your own recipes.
Uganda Cocoa Paste
Single origin cocoa paste from Uganda. Ideal for the creation of unusual combinations, experimenting, and customising your own recipes.
Gianduja Dark Chocolate
Gianduja chocolate traditionally made with premium quality cocoa paste and hazelnut paste, for a completely milk free recipe.
Gianduja Milk Chocolate
A recipe that combines the creaminess of milk with the intense and refined flavour of premium quality hazelnut paste, creating a perfectly balanced gianduja chocolate, both in its body and in the aroma of milk and hazelnut.
Ambra Milk Chocolate
This milk chocolate is a must-have for any laboratory, of superior quality for flavour and application: clear colour, optimal fluidity and perfect crystallisation.
Chiara Milk Chocolate
Covering chocolate characterised by its low cocoa paste content, that allows it a particularly clear colour.
Los Bejucos Milk Chocolate
A milk chocolate for connoisseurs, with its flavour full of milk and cocoa, made with cocoa from the Los Bejucos region of the Dominican Republic.