White chocolate contains at least 20% cocoa butter, at least 3.5% milk fat, a total of at least 14% dried milk mass, and a maximum of 55% sugar. White chocolate is...  read on

The reasons to develop new varieties and products are manifold. However, the main reason that drives us is our quest to meet and delight peoples’ individual...  read on

The fineness of chocolate mass plays a very important role, alongside the selection and quality of raw ingredients, and their carefully considered mix ratio. In the first...  read on

Cocoa beans are strictly separated according to different varieties. Then, after being carefully cleaned and sieved, they are roasted by hot air in roasting machines...  read on

Anyone who wants to guarantee excellent chocolate taste can only use the best raw ingredients. That is why the cocoa in our chocolate squares, as well as all the...  read on

Like all food, our chocolate is subject to European guidelines. Directive 2000/36/EG of the European Parliament and European Council, from 23 June 2000, concerns...  read on

Today, there are so many different varieties of this once precious commodity, chocolate, that it is hard to keep an overview of them. However...  read on

Before chocolate can be shaped or moulded, it must go through the process of pre-crystallisation. Temperature control and mechanical movement play a crucial...  read on

Praline is a confectionery made from praline mass, which has a maximum sugar content of 50%. What we call (brown) praline, is called Gianduja in Switzerland...  read on

A chocolate bar without packaging is not only wrapperless and looks like any other chocolate bar. It is unfit to be transported to chocolate lovers all over...  read on