Chocolates - delicately coated with chocolate

Chocolate-coated stands for ingredients that are carefully coated in chocolate: from crunchy nuts and fruity components to delicate crunchy pieces. The result: harmonious textures, balanced sweetness and fine cocoa notes - in short: all-round chocolate.

Craft & technology: Coating in the coating kettle

The typical production process takes place in the coating kettle. In the rotating drum, liquid chocolate coats the ingredients layer by layer. This creates an even gloss, a fine coating and an ideal bite. This process preserves the inherent taste of the core and brings out the chocolate perfectly - for nuts in chocolate, fruit in chocolate and many other chocolate-coated specialties.

Wide selection of chocolate-coated specialties

Chocolate is versatile: whether pure for snacking, as a lovely treat, for dessert toppings or as an accompaniment to coffee and tea - the category includes numerous shapes and sizes. From soft to crispy, from mild to intense: every preference will find the right composition here, coated in chocolate and carefully refined.

Fine chocolate varieties - subtle nuances

For our chocolate coatings, we use selected varieties that differentiate in taste and can be combined:

• Ruby chocolate - naturally rosy, fruity and fresh
• Blonde chocolate - caramelly, creamy
• Light fine cocoa chocolate - mild, balanced
• Dark fine cocoa chocolate - intense, aromatic
• White chocolate - delicate, subtly sweet

This variety enables finely tuned profiles - from subtly mild to strong in character.

Quality promise

Carefully selected raw materials, gentle processing in the coating kettle and controlled recipes ensure consistent quality. Whether fruit in chocolate, nuts in chocolate or other ingredients - each product is precisely chocolate-coated and impresses with its appearance, melting texture and bite.