Our couvertures are produced in a traditional process using carefully selected raw materials. The extensive range offers a variety of milk, dark and white couvertures with individually distinct flavors to match your products and needs. The outstanding characteristics of our couvertures allow them to be used in a wide range of applications.Whether by machine or manually, for pouring, coating, spraying or dragging - our couvertures meet the highest demands.
|Milk couvertures||Cocoa||Milk||Sucrose||Available in|
|Milk-Dark 44/27||Authentic milk note paired with a high proportion of selected cocoa. The traditional conching process gives the fine milk couverture a long-lasting finale.
| 26.6 %
|Classic 34/19||Typical Swiss milk chocolate taste with a relatively strong cocoa flavour. Cocoa mass is made from more than 59% high grade fine flavoured cocoa.
|| 44.0 %
||Rondini, tablets, broken, liquid|
|Intense 43/14||Milk chocolate with strong cocoa flavour. Cocoa mass is more than 42% high-grade fine flavoured cocoa.
|| 41.8 %
|Dark couvertures||Cocoa||Milk||Sucrose||Available in|
|Noir 72||Unique and subtle bitterness with a harmonious fruit acidity. Intense and long-lasting finish.
|| 26.2 %
||Rondini, tablets, liquid|
|Nerocco 61||Cocoa mass is more than 60% high-grade fine flavoured cocoa.
|| 37.7 %
Rondini, tablets, broken, liquid
|Cremant 50||Aromatic, bitter cocoa flavour.
Excellent mix of cocoa masses.
|| 47.9 %
Rondini, tablets, broken, liquid
|White couvertures||Cocoa||Milk||Sucrose||Available in|
|Blanca 35/21||Fine white couverture with a balanced milk flavor.||35.8 %
Rondini, tablets, liquid
|Trendy Blond||Creamy, smooth white couverture. Incomparable taste with delicate caramel and biscuit flavour.
Our chocolate powders have been specifically developed for use in industrial applications and give your products a rich, delicious chocolate flavour.
|Chocolate powder||Cocoa||Sucrose||Total fat||Additives|
|Chocolate powder 63 A||Strong chocolate powder, very fine texture.||61.2 %||36.7 %||17.0 %|
|Chocolate powder 59 RA||Strong chocolate powder, very fine powder granulation.||57.4 %||40.7 %||18.1 %|
|Chocolate powder 45 A RA||Light brown colour, strong chocolate flavour, very fine texture.||44.2 %||54.4 %||18.1 %||Flavour|
|Chocolate powder 45 RA||Light brown colour, strong chocolate flavour, very fine texture.||44.2 %||54.4 %||18.1 %|
Crumb is a mixture of milk, sugar and cocoa mass. The mass is pasteurised, dried and then ground into a powder. It is predominantly used in chocolate production. The use of crumb instead of milk powder gives your chocolates and fillings a creamy caramel note.
|Milk Choco Crumb||Crumb powder with creamy caramel note.||13.1 %||44.8 %||25kg bag|
|Milk Choco Crumb 37 RA||Crumb powder with creamy caramel note.||6.5 %||55.7 %||25kg bag|
|Milk Crumb Blond||Crumb powder with creamy caramel note.||3 %||68 %||25kg bag|
Developed for industrial use, the chocolate splinters guarantee the best quality and a rich chocolate taste for your products. Delica chocolate splinters are available with different levels of cocoa content and are ideal for use in dairy products such as ice cream, chocolate milk and chocolate desserts.
|Chocolate splinters||Cocoa||Sucrose||Available in|
|Ecuador Splinters RA||Cocoa mass is 100% from Ecuador, finest high-grade cocoa flavour.||65.2 %||33.6 %||20kg bag|
|Nerocco Splinters||Cocoa mass is 60% high-grade flavoured cocoa.||61 %||37.5 %||20kg bag|
|Crémant Splinters OL RA||Excellent cocoa flavour, aromatic and bitter.||51.5 %||647.8%||10kg bag|
Delica's fat glazes have many applications in the production of confectionery and bakery products, for example for coating bakery products, cereals and ice cream specialties
|Compound coatings||Cocoa||Sucrose||Available in|
|Compound Coating Cone RA||Coating with high cocoa content.||33.6 %||39.2 %||liquid|
|Compound Coating 802 RA||Very thin and dark compound coating.
||12.9 %||27.4 %||liquid|
Delica fillings are the ideal ingredient for your patisserie, confectionery, for desserts, baked goods or cereals. Discover the varied assortment.
|Branches E||Nutty cocoa filling.||16.5 %||12.1 %||46.2 %||11kg bucket|
|Firenze C||With 10% chocolate. Remains paste-like at room temperature.||9.5 %||4.3 %||54.4 %||liquid|
We offer a diverse selection of baking ingredients. Our fingers, cubes and vermicelli are perfect for baking into chocolate rolls and croissants, as ingredients in baked goods, ice cream, yogurt or as decorations for confectionery products.
|Baking ingredients||Cocoa||Milk||Sucrose||Nut content||Available in|
|Comtesse Fingers 20g||Praline sticks with almond and hazelnut filling.||13.3 %||11.2 %||43.9 %||14.6 %||6kg carton|
|Branches Fingers 23.5g||Praline sticks with the finest milk chocolate, hazelnut cream filling, coated with hazelnuts.||21.1 %||12.3 %||46.2 %||13.7 %||6kg carton|
|Cooking chocolate cubes||Bake stable and bitter.||46.1 %||52.3 %||6kg carton|