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
Dark Chocolate
| 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) |
Dark chocolate with no added sugar
| 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) |
Organic dark chocolate
| 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.
Packaging
Presentation
Packaging
20kg or 10kg bags
in standard chocolates.
Presentation
Liquid
In tanks of up to 25 t.
Block
For decoration or melting
For orders or further information...
Milk Chocolate
Milk Chocolate
| 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) |
Milk chocolate with no added sugar
| 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) |
Organic milk chocolates
| Type | Approx. fat content | % Milk content | Viscosity | Most Frequent use |
|---|---|---|---|---|
Type Organic Milk Chocolate 34% cocoa min. | Approx. fat content 35% | % Milk content 24% | Viscosity Low | Most Frequent use Coating, panning, cookies. Pralines and moulding (i.e. tablets) |
We also offer Organic, Fair Trade (FLOCERT) or RFA certification on demand.
Packaging
Presentation
Packaging
20kg or 10kg bags
in standard chocolates.
Presentation
Liquid
In tanks of up to 25 t.
Block
For decoration or melting
For orders or further information...
White Chocolate
White Chocolate
| Type | Approx. fat content | % Milk content | Viscosity | Most Frequent use |
|---|---|---|---|---|
Type White Chocolate 22.7% cocoa min. | Approx. fat content 30% | % Milk content 28% | Viscosity Medium-Low | Most Frequent use Coating and enrobing, panning, cooking. Pralines and moulding (i.e. tablets) |
Type White Chocolate 25% cocoa min. | Approx. fat content 31% | % Milk content 24% | Viscosity Medium-Low | Most Frequent use Coating and enrobing, panning, cooking. Pralines and moulding (i.e. tablets) |
Type White Chocolate 29.7% cocoa min. | Approx. fat content 36% | % Milk content 24% | Viscosity Medium-Low | Most Frequent use Coating and enrobing, panning, cooking. Pralines and moulding (i.e. tablets) |
White chocolate with no added sugars
| Type | Approx. fat content | % Milk content | Viscosity | Most Frequent use |
|---|---|---|---|---|
Type White Chocolate 29.3% cocoa min | Approx. fat content 35% | % Milk content 24% | Viscosity Medium-Low | Most Frequent use Coating and enrobing, panning, cookies. Pralines and moulding (i.e. tablets) |
Organic white chocolate
| Type | Approx. fat content | % Milk content | Viscosity | Most Frequent use |
|---|---|---|---|---|
Type Organic White Chocolate 29.7% cocoa min | Approx. fat content 36% | % Milk content 24% | Viscosity Medium-Low | Most Frequent use Coating, panning, cookies. Pralines and moulding (i.e. tablets) |
We also offer Organic, Fair Trade (FLOCERT) or RFA certification on demand.
Packaging
Presentation
Packaging
20kg or 10kg bags
in standard chocolates.
Presentation
Liquid
In tanks of up to 25 t.
Block
For decoration or melting