With a high cocoa content, bittersweet chocolate has a rich and intense flavour, balanced with sweetness.
A versatile option with moderate sweetness, semisweet chocolate is commonly used in baking and cooking.
Pure cocoa mass without added sugar, unsweetened chocolate provides a deep, strong cocoa flavour ideal for baking.
Small pieces of roasted and crushed cocoa beans, cacao nibs offer a crunchy texture and intense chocolate flavour.
A luxurious blend of chocolate and hazelnut paste, gianduja chocolate is smooth, creamy, and often used in pralines.
High-quality chocolate with a high cocoa butter content, couverture chocolate is favoured by pastry chefs for its smooth texture.
Made from cocoa beans sourced from a specific region, single-origin chocolate showcases unique flavour profiles influenced by the terroir.
Produced with organic cocoa beans and minimal additives, organic dark chocolate emphasizes natural and sustainable practices.
Processed at low temperatures to retain more nutrients, raw chocolate offers a distinct flavour and texture.
Infused with various ingredients like fruits, spices, or herbs, flavoured dark chocolate introduces creative and unique taste experiences.