Raw or unroasted chocolate : Cocoa follows the same transformation processes as for classic chocolate: fermentation, drying, etc. with the exception of roasting or alkalinization. This production method was popularized by the Bean-to-Bar movement. It allows the chocolate maker to reveal softer and more delicate notes, often supplanted by the aromas produced by roasting.

Milk chocolate : In addition to cocoa mass, cocoa butter and sugar, milk chocolate contains powdered milk. Milk fats give chocolate its softness. Depending on its more or less pronounced taste, the milk also impacts the final flavor of the bar. Married with sugar and depending on the working temperature of the chocolate, the milk will give a more or less caramelized taste. Invented in Switzerland, in Vevey, it greatly contributed to the reputation of Swiss chocolate,

“Dark Milk” chocolate : It remains a “dark chocolate” but represents an evolution of classic milk chocolate. It contains a cocoa content between 35% to 99% to which powdered milk has been added. It is less sweet than its milk chocolate counterpart, which allows it to offer deep aromas with very little bitterness.

Unfermented chocolate : This type of chocolate is very rare. The bars are designed with unfermented beans to create a more rustic chocolate. This technique promotes the search for the natural flavors of the unprocessed bean and the preservation of antioxidants.

White chocolate : Without cocoa mass – hence its color – and composed only of cocoa butter, powdered milk and sugar, white chocolate is particularly sweet. Quality white chocolates reveal a much richer texture and notes than we imagine. It is also an extraordinary chocolate for creating unexpected pairings.

Blond chocolate : Discovered by chance after a vat remained too long on the fire, it is caramelized white chocolate. The taste qualities and texture of blond chocolate are also closely linked to the quality of the ingredients, including the quantity of cocoa butter. Very sweet and with a pronounced caramelized flavor, it represents the ultimate indulgence. THE

ruby chocolate : The latest invention in the world of chocolate, it seems to be white chocolate to which special cocoa powder has been added. Without flavorings or artificial colorings, its color and its tangy notes come only from cocoa. A sweet and easily accessible chocolate to discover the richness of the world of cocoa.