Egg yolk, also known as vitellus, is the orange-yellow inner part of an egg. It is enclosed in a thin covering, the yolk membrane. Its yellow colour is thanks to vegetable carotenoids, which chickens absorb from...  read on

After fermentation, cocoa beans are spread out in the open air and constantly turned for several days under the tropical sun. After a quality control...  read on

One of the most important functions of digestible carbohydrates is providing energy and storing it. The following digestible carbohydrates are among those utilisable by humans: monosaccharide/monosugar...  read on

The term dietary fibre is generally understood to mean complex, long-chain (high-molecular) carbohydrates, as well as some other organic compounds that, in the main, cannot be...  read on

You will have probably already noticed that excellent taste is of the utmost importance to us. We work hard to create it. We have striven to find the perfect combination of chocolate mass and sugar substitutes...  read on

To make diabetic chocolate, sugars that are harmful to diabetics must be replaced by harmless forms of sugar, such as fructose or sugar substitutes. The most commonly used...  read on

Dark chocolate has a total cocoa dry mass of at least 50% and a cocoa butter content of at least 18%. The term “bittersweet” is the same as...  read on

Dark chocolate consists of at least 60% cocoa. Out of all the chocolates it has the strongest but also bitterest chocolate taste. RITTER SPORT'S Fine Extra Dark...  read on

Cocoa is cultivated in South and Central America, Africa, and Asia. Over 50% of raw cocoa today comes from agricultural countries in Africa. The main cocoa farming...  read on

After conching, the cocoa butter in chocolate mass is completely melted. Solid ingredients in the cocoa mass, such as milk powder, sugar, and non-fatty ingredients, are finely distributed throughout...  read on