Pain Point 1: Melting easily at high temperatures, with a sour flavor
During summer storage or transportation, chocolate easily melts and forms lumps, losing its cocoa aroma and developing a rancid taste.
High-temperature resistant chocolate flavor. The flavor remains stable at 35°C. After melting and cooling, it still retains a rich cocoa flavor without a rancid taste.
Pain Point 2: Excessive sweetness, masking the original cocoa flavor
Cheap chocolate has a high sugar content, making it overly sweet and lacking the rich and mellow taste of genuine cocoa. Consumers feel it doesn't taste like real chocolate.
Remove greasiness and enhance cocoa flavor. Emphasize the original cocoa flavor and balance the sweetness. Even with a low-sugar formula, it still has a rich and mellow taste.
Pain Point 3: Monotonous flavor, lacking a memorable point
Most chocolates only have a basic cocoa flavor. After eating a few times, they become boring and lack differentiation, making them difficult to sell.
Compound cocoa flavor with a hint of nut and caramel aroma. No need for additional ingredients. The taste is more layered.
Solve the problems of chocolate losing flavor at high temperatures, having a greasy taste, and a weak cocoa flavor. Suitable for dark chocolate, milk chocolate, and filled chocolate.