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| We have developed various types of high-quality chocolate to meet the changing needs of the western-style confectionery industry, including "Flor de Cacao" for luxury-grade western-style confections, the ultra-premium chocolate "Couverture," and ganache type chocolate to match the tastes of the Japanese market. |
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| Chocolates for western confectionery |
| UNAFLOR |
Cacao makes up for 65% of this bitter-tasting chocolate, amply embodying the fruity savor of natural cacao. Enjoy the remarkable scent and the well-balanced taste of the Dominican beans. |
| FLOR de CACAO Series |
An uncompromised chocolate series, drawing different features of cacao from different regions to the fullest. |
| COUVERTURE Series |
A chocolate created with our unique roasting and blending technologies. |
| GATEAU CHOCOLAT Series |
The finest chocolate encapsulating the manageability of coating chocolate. |
| PATE a GLACER SWEET |
A coating chocolate, which is characterized by its depth of flavor, beautiful silky shine and clarified color. |
| PATE a GLACER MILK |
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| Through many original oil and fat technologies we are able to offer high-quality products featuring such functions as anti-cracking and anti-water-migration. |
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| Ice cream coating chocolate |
| ICE-CREAM COATING CHOCOLATE |
For use with ice cream bars, for spraying, for toppings, etc. |
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| Our unique oils and fats processing technologies led to the development of a variety of easy-to-use coating chocolates, molded chocolates, and other bakery chocolate products. The same emulsification technology used for whipping cream has been applied to develop new products such as moisture-retaining chocolate. |
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| Bakery chocolate |
| GATEAU CHOCOLAT |
The finest chocolate made from easy-to-use, coating chocolate. |
| MOLDED CHOCOLATE |
A wide variety of chocolates are available; from chips and sticks to bars and plates. |
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