We choose highly stable, quality vegetable fats sourced from suppliers who meet sustainability criteria. These fats not only improve the fluidity and melting point of the chocolate substitute, but also ensure that the final product maintains its integrity under different temperature conditions — key in large-scale industrial production.
For the cocoa component, we select a cocoa powder that has been carefully processed and certified to international standards, guaranteeing a rich and aromatic flavour profile. This cocoa is ethically sourced from plantations that follow responsible practices towards the environment and the local farming community.
The sugars we use are selected based on their purity and granulometric uniformity, allowing us to guarantee a smooth and homogeneous texture in the final product. Furthermore, we have implemented the use of refined sugars in a way that ensures a uniform caramelisation process, improving both the flavour and appearance of our chocolate substitutes.
We know that each customer has specific flavour requirements, which is why we work with a carefully selected range of natural aromas. These aromas integrate seamlessly into the production process, creating a sensory experience that mimics the intensity of traditional chocolate and can be adapted to the customer’s preferences.
