Every chef works differently. This guide helps you navigate our chocolate range based on flavour profile and fluidity, so you can choose with confidence — and create with freedom.

Choose by Flavour Profile

Fruit‑Forward Selection

Defined by brightness, acidity, and lively fruit notes. Ideal for pairing with fruit‑based desserts or adding lift to rich ganaches and creams.

Zestina – Origin Expressions

• Madagascar 67% Dark
  Red fruit and citrus notes with a fresh, tart finish

Perfect for: fruit desserts, mousses, lighter ganaches, modern pastry creations

Comfort & Roast Selection

Warm, round, indulgent

Defined by roasted cocoa, nuts, caramel, and spice. Designed for comforting, generous chocolate experiences.

• Ghana 40% Milk
  Chestnut and plum notes with a reassuring sweetness
• Fleur de Cao 70% Dark
  Spicy, floral, yellow fruit notes with roasted depth

Perfect for: classic pastries, pralines, creamy fillings, indulgent desserts

Choose by Fluidity & Application

High Fluidity (4–5 Drops)
Best for enrobing & moulding

Designed for precision, shine, and a clean snap.

• Silky Ghana (5 drops)
• Fleur de Cao Dark (4 drops)

Why chefs choose these
Ideal for thin shells, smooth enrobing, and high‑volume moulding where consistency matters.

Standard / Lower Fluidity (2 Drops)
Best for ganaches & flavouring

Focused on flavour intensity with controlled cocoa butter content.

• Zestina Madagascar (2 drops)

Why chefs choose these
Perfect for mousses, crémeux, and ganaches when you want expressive flavour without altering texture too much.

Crafted for choice. Guided by taste.

From flavour profiles to fluidity, every chocolate is designed to help chefs work faster, smarter, and more creatively — while staying true to the craft.