Chocolates

Dark, milk, white... and always excellent.

At Natra we use the best cocoa and the most demanding processes to make the dark, milk and white chocolate you need for your products.

Dark Chocolate

Milk Chocolate

White Chocolates

Type	Approx. fat content	Viscosity	Most Frequent use
Type Dark chocolate 47.5% cocoa min.	Approx. fat content 29%	Viscosity High	Most Frequent use Pralines, ice cream, moulding (i.e. tablets and figures)
Type Dark chocolate 48.7% cocoa min.	Approx. fat content 27%	Viscosity High	Most Frequent use Pralines, ice cream, moulding (i.e. tablets and figures)
Type Dark chocolate 49.8% cocoa min.	Approx. fat content 29%	Viscosity Medium	Most Frequent use Pralines, ice cream, moulding (i.e. tablets and figures)
Type Dark chocolate 52% cocoa min.	Approx. fat content 36%	Viscosity Low	Most Frequent use Coating and enrobing, panning, cookies.
Type Dark chocolate 56% cocoa min.	Approx. fat content 33%	Viscosity Medium	Most Frequent use Coating and enrobing, panning, cookies.
Type Dark chocolate 62% cocoa min.	Approx. fat content 39%	Viscosity High	Most Frequent use Coating and enrobing, panning, cookies.
Type Dark chocolate 70% cocoa min.	Approx. fat content 47%	Viscosity High	Most Frequent use Pralines and moulding (i.e. tablets)
Type Dark chocolate 70% cocoa min.	Approx. fat content 38%	Viscosity Low	Most Frequent use Pralines and moulding (i.e. tablets)

Type	Approx. fat content	Viscosity	Most Frequent use
Type Dark chocolate with no added sugar 51% cocoa min.	Approx. fat content 33%	Viscosity Medium	Most Frequent use Coating and enrobing, panning, cookies.
Type Dark chocolate with no added sugar 61.1 % cocoa min.	Approx. fat content 38%	Viscosity Low	Most Frequent use Coating and enrobing, panning, cookies.
Type Dark chocolate with no added sugar 70% cocoa min.	Approx. fat content 42%	Viscosity Low	Most Frequent use Pralines and moulding (i.e. tablets and hollow figures)

Type	Approx. fat content	Viscosity	Most Frequent use
Type Organic Dark Chocolate 55% cocoa min.	Approx. fat content 39%	Viscosity Low	Most Frequent use Coating, panning, cookies. Pralines and moulding (i.e. tablets)
Type Organic Dark Chocolate 70% cocoa min.	Approx. fat content 41%	Viscosity Low	Most Frequent use Pralines and moulding (i.e. tablets)

We also offer Organic, Fair Trade (FLOCERT) or RFA certification on demand.

in standard chocolates.

In tanks of up to 25 t.

For decoration or melting

Type	Approx. fat content	% Milk content	Viscosity	Most Frequent use
Type Milk Chocolate 27.5% cocoa min	Approx. fat content 30%	% Milk content 23%	Viscosity High	Most Frequent use Coating and enrobing, panning, cookies. Pralines and moulding (i.e. tablets and figures)
Type Milk Chocolate 32.8% cocoa min.	Approx. fat content 33%	% Milk content 24%	Viscosity Medium-Low	Most Frequent use Coating and enrobing, panning, cookies. Pralines and moulding (i.e. tablets and hollow figures)
Type Milk Chocolate 34% cocoa min.	Approx. fat content 35%	% Milk content 16%	Viscosity High	Most Frequent use Coating and enrobing, panning, cookies. Pralines and moulding (i.e. tablets and hollow figures)
Type Milk Chocolate 34% cocoa min.	Approx. fat content 35%	% Milk content 14%	Viscosity Medium-Low	Most Frequent use Pralines and moulding (i.e. tablets)
Type Milk Chocolate 36% cocoa min.	Approx. fat content 37%	% Milk content 20%	Viscosity Medium-Low	Most Frequent use Pralines and moulding (i.e. tablets)

Type	Approx. fat content	% Milk content	Viscosity	Most Frequent use
Type Milk Chocolate 34% cocoa min.	Approx. fat content 32%	% Milk content 20%	Viscosity High	Most Frequent use Coating and enrobing, panning, cookies. Pralines and moulding (i.e. tablets)
Type Milk Chocolate 36.6% cocoa min.	Approx. fat content 33%	% Milk content 20%	Viscosity Low	Most Frequent use Coating and enrobing, panning, cookies. Pralines and moulding (i.e. tablets)