CHOCOLATE

• Premium dark chocolate – Highly aromatic flavour profiles become possible with clear distinctions among the source countries of the cocoa beans. The retention of the natural aromas of the cacao fruit in combination with significantly reduced bitterness and acid leads to new experiences in the pleasures of chocolate.
• Mild high-percentage chocolate – Even when increasing the cocoa content to eighty or ninety percent, the resulting chocolate remains exceptionally mild thanks to the extraction process. There is no longer a need to balance out bitterness and acidity with sugar.
• White chocolate – In the standard industrial process utilised up to now, white chocolate had to be produced with odourless and tasteless cocoa butter. Cold extraction facilitates the production and use of natural cocoa butter while preserving the subtly complex flavours of the cocoa fruit. As a result, even white chocolate can now be differentiated according to the country of origin.
• «Raw chocolate» that also tastes good – With our innovative extraction technique, cold processing and the associated conservation of valuable, heat-sensitive components (e.g. polyphenols) no longer come at the cost of the rich roasted aromas that are so indispensable to the taste of fine chocolate.