It was in 1952 that the company decided to make a strategic change and produce chocolate substitute. During years of producing chocolate, we had observed how chocolate bars from all manufacturers melted in shops and homes. What was the solution? To produce a substitute using the same process we used to make chocolate, achieving the highest quality levels and a more heat-resistant product. This is how what may be the world’s finest chocolate substitute was born.
True to our philosophy of responsibility, we work with the most rigorous quality parameters and periodically undergo strict internal controls and external audits. It is essential for us to work with the highest standards throughout the value chain, production processes and distribution. That is why we select the finest raw materials, working with prestigious suppliers who meet our maximum quality criteria.
Throughout our history, we have invested in cutting-edge machinery without losing the essence of the traditional chocolate-making recipe. We ensure meticulous control over the production process and maintain the flavour of our products with all their essence and the highest quality.
Our machinery is fully renewed and we work with the world’s leading machinery suppliers, such as Buhler and Aasted. We apply our own consolidated know-how and our dedication to craftsmanship has allowed us to grow progressively, going from 30 to 1,500 tonnes of monthly production.
