The secret of the AMPELMANN chocolate specialty lies in its production and processing. All chocolate products from our range are lovingly handcrafted and only selected ingredients are used. Original Belgian recipes are the basis for the AMPELMANN chocolate. In this way, our chocolate bars are made with a unique taste.
For our chocolate products, raw chocolate from Callebaut is used (the cocoa beans for this type come mainly from the Ivory Coast). The cocoa content of our milk chocolate is 33%, and that of our dark chocolate 55%, for-which care is taken during processing, so no additional sugar is added to the chocolate. This results in our chocolates having a lower sugar content.