Chocolate making is very much an art as it is a science. Although the base ingredients of cocoa liquor, cocoa butter, sugar, powdered milk and vanilla are the same, different types of chocolate result when we change the proportions, the method of preparation or the different inclusions in the chocolate. For instance, dark chocolate is made with cocoa liquor, cocoa butter and sugar. For milk chocolate, milk powder is added. And for white chocolate, cocoa butter, sugar and milk powder are used but not cocoa liquor, resulting in an ivory colour of the white chocolate.

What makes our products unique is the careful and precise blending of our chocolate couverture following a recipe which has satisfied generations of our consumers. We then add a delectable selection of ingredients such as sultanas, nuts, rice crispies, cream filling and caramel to create a wide range of choclate confectionery products to meet every consumer taste.

The manufacturing process for each type of product is different. The following is an illustration of a simplified manufacturing process for chocolate products.

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