Products

Chocolate delicacies

The best chocolate and exquisite kernels of nuts and dried fruits.

Chocolate

Dense chocolate coating and the widest layer. Pure chocolate or milk chocolate, without substitutes

Caramelised

Lightly toasted nuts with an intermediate caramelised coating, guaranteeing adhesion to the chocolate and a tasty, extra crunchy bite.

Finishes

Different attractive and delicate outer finishes: Gloss layer, truffle finish... and much more.

Quality and safety

Leading global certifications for the food industry, verified in the production installations and processes. Traceability of all ingredients and phases.

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THE PROCESS

Traditional production process

The nuts and dried fruits are selected for their flavour, consistency and form. Here aspects such as origin, variety and calibre of the fruit used are taken into account.
The nuts are lightly toasted and passed through a fine caramelized coating (or used directly if they are dried fruits).
This new semi-finished product kernel is placed in pots or drums that rotate at a constant and controlled speed.
The coating pot is a copper or stainless steel container which rotates, facilitating the coating of lenticular or spherical products. It is also known as a coating pan.

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THE PROCESS

Traditional production process

The pan outputs the pieces moving as a whole and rotating over each other, while feeding the chocolate coating and air for drying.

The hot chocolate can be added manually or by spraying or dosing.
Friction between rotating particles promotes their roundness and external smoothness.
These kernels of nuts and fruits are slowly and uniformly covered in layers which dry or crystallise, depending on what is desired. There is therefore a progressive swelling, smoothing, sealing and polishing of the surface of the coated products.

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THE PROCESS

Traditional production process

A final visual appearance is thereby achieved: a polished finish, or a coating with another ingredient, such as cocoa or coconut.
The final aesthetic is determined by both the products added and precise control of the operations: air flow temperature, rotation speed and dosing of the coating, etc.
The expert chocolatier controls this whole process, with its secret formula, modifying the different parameters: Producing this small bite is an art that combines knowledge, technology and excellent raw materials.
Finally, careful packaging, transport and preservation guarantee that all of its aroma and flavour can be appreciated.

Products

Discover our collection of chocolate coated products and coatings

Nuts

Almond

Belgian Chocolate

Lightly toasted almond kernel, thereby enhancing its aroma and flavour. Contains a fine, delicate caramel coating which gives a crunchy character and adhesion to the chocolate, as well as a gloss finish.

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Almond

Swiss Chocolate

Lightly toasted almond kernel, thereby enhancing its aroma and flavour. A fine caramel coating gives a crunchy character and adhesion to the chocolate. Finally, it is coated in milk chocolate.

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Hazelnut

Cinnamon Truffle

Hazelnut coated in white chocolate and a layer of powdered cinnamon. The exotic flavour of cinnamon is delicately blended with the white chocolate and the texture and special flavour of the hazelnut.

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Hazelnut

Belgian Chocolate

A whole hazelnut kernel coated in dark chocolate with an attractive gloss. Sweet, soft hazelnuts and creamy chocolate are combined to create a rich mixture of nuances between the nut and the cocoa.

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Hazelnut

Different Chocolates

Caramelised toasted hazelnut kernel. Coated in white chocolate, milk chocolate and cocoa powder, in a single bite. The caramel coating gives it a crunchier texture. Amazing truffle finish.

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Hazelnut

White Chocolate and Coconut

Contains a toasted hazelnut kernel, a light, crunchy layer of caramelised sugar, a white chocolate coating and a hint of grated coconut powder.

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Peanut

Belgian Chocolate

A quintessential nut, and one of the most consumed globally. Whole peeled peanut coated in dark chocolate.

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Peanut

Swiss Chocolate

A quintessential nut, and one of the most consumed globally. Whole peeled peanut coated in milk chocolate.

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Peanut

White chocolate

A quintessential nut, and one of the most consumed globally. Whole peeled peanut coated in white chocolate.

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Walnut

Swiss Chocolate

Walnuts have a noble texture, and are slightly astringent and bitter, but crunchy and buttery, perfectly combining with chocolate. It is a combination often used in confectionery and guaranteed to be a success.

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Cashew

Belgian Chocolate

Combines the sweet, creamy, velvety texture of cashew with a generous coating of dark chocolate.

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Pistachio

Swiss Chocolate

Combines the intense, slightly sweet and delicate flavour of pistachio with layers of milk chocolate around it. Two very compatible products in an exotic pairing, with unique nuances of colour and flavour.

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Almond Mix

Three Chocolates

Gourmet selection of select almonds coated in dark chocolate, milk chocolate and white chocolate. So that every chocolate lover has their favourite flavour.

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Sunflower Seed Mix

Three Chocolates

Gourmet selection of select sunflower seeds coated in dark chocolate, milk chocolate and white chocolate. A common snack or topping for yoghurt and ice creams.

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Dried fruits

Cranberry

Belgian Chocolate

A delicious and unique dried fruit: dried cranberry. With a mild acidic and slightly sweet flavour coated in dark chocolate.

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Raisin

Swiss Chocolate

Combines the most traditional dried fruit and raisins, coated in milk chocolate. Very sweet and tasty, with its own personality and flavour.

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Banana

Swiss Chocolate

The natural sweetness and creaminess of bananas contrasts and balances with the bitterness of milk chocolate, resulting in a delicious combination often found in international confectionery.

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With other kernels

Choco Balls

Swiss Chocolate

Extra crunchy kernels of an airy snack coated in milk chocolate.

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Choco Balls

Belgian Chocolate

Extra crunchy kernels of an airy snack coated in white chocolate.

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Popcorn Bonbon

Swiss Chocolate

Popcorn kernel of expanded corn, fine layer of caramel and milk chocolate coating. Profile of mild hints of cocoa and extra creamy notes. Texture which is airy, light and crunchy at the same time.

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Other products

Caramelised almond

Selected almonds with the traditional artisanal caramelised coating. An ancestral recipe reminiscent of classic confectionery but with numerous applications in ice creams, sweet snacks and much more.

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Caramelised peanut

Selected peanuts with the traditional artisanal caramelised coating. An ancestral recipe reminiscent of classic confectionery but with numerous applications in ice creams, sweet snacks and much more.

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CATALOGUE OF CHOCOLATES

Discover our Itac Professionalcollection of chocolate coatings in our Chocolate Delicacies catalogue

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THE WORLD OF NUTS AND CHOCOLATE

A crunchy character

A team of scientists of the Spanish National Research Council (CSIC) has designed a mathematical method that allows optimisation of evaluation of many foods, such as fresh apples and toasted almonds, for which the formula has been successfully tested.

The research, published in the “Journal of Chemometrics” (Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustics, sensory and structure. April 2007), was possible based on registration of the sound level emitted during breaking of the foods. To do so, the scientists have developed a pioneering technology in Spain, the acoustic envelope detector.

They concluded that the crunchy character, the “crunchability” of the foods “is not an intrinsic property of them, but instead the result of interpretation by human beings, synthesising the information provided by different senses.”

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THE WORLD OF NUTS AND CHOCOLATE

Pairing

……and the combination of nuts and chocolate is the subject of continuous research.

Thus, some studies such as that published in the “ELSEVIER” scientific journal (Challenges of pairing chocolates and nuts: Perceptions, interactions and dynamics of contrasting chocolates with nuts. October 2021) have demonstrated how each type of chocolate presents different interactions of dominant flavours depending on the nut and its applications.

Another study showed that 70% of consumers worldwide would prefer chocolate with nuts to just chocolate. Among them, almonds are perceived as the best option for nuts inside the chocolate.

A study by the “California Walnut Commission” with the “Davis Sensory Institute” has analysed which flavours combine best with walnuts and are liked best, concluding that chocolate is one of the top 5 flavours.

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THE WORLD OF NUTS AND CHOCOLATE

Preservation

…and storage are crucial for maintaining their quality and visual appearance.

Chocolate blooming is the subject of research and studies. Specifically, this phenomenon consists of the appearance of a whitish layer or spots on the surface of the chocolate, due to fat blooming or sugar blooming caused by the addition of moisture to the sugar.

Fat and sugar blooming affects the appearance of chocolate and limits its lifespan, but also cause an unappetising appearance and surface texture.

To avoid this phenomenon, care must be taken with the following aspects:

Time and expiry and consumption dates.
The storage place and atmosphere, which must be cool, dry and in hermetically sealed containers or packaging, protected from light and potential strong odours.
The storage temperature, which must not undergo great changes, being kept constant at around 18ºC – 20ºC.

Products

Main applications of our range in the Food Service channel

Gourmet candy bar

Toppings to brighten your creations

Snacking

CONTACT FORM

Contact our team

We advise you on the selection of the most suitable products for your Food Service business. We answer all your questions about our product, its production process and its applications or uses in catering.

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