SPRAY CRYSTALLISED INGREDIENTS

ChocoLux®

Stable, free-flowing real chocolate crystals designed for easier incorporation, flexible application and an authentic chocolate experience.

Assorted chocolates and sugar-dusted gummy candies arranged on a marble surface plate set with a blue mug in the background.

REAL CHOCOLATE CRYSTALS

Real chocolate, ready for a different way of working

ChocoLux® transforms real chocolate into a stable, free-flowing crystal form that can be blended, coated, dusted, or sprinkled directly into a wide range of food products.

The crystals dissolve quickly and provide the flavour, colour, and mouthfeel expected from real chocolate, without always requiring separate chocolate tanks, conching, or tempering equipment.

This creates new opportunities for manufacturers looking to simplify production, reduce handling, and develop innovative chocolate textures and eating experiences.

 

Discuss your application →

WHY CHOCOLUX®?

Authentic chocolate with greater flexibility

ChocoLux® combines the sensory qualities of real chocolate with a format designed for modern food manufacturing.

100% real chocolate

Provides authentic chocolate flavour, colour, and mouthfeel in a stable crystal format.

Stable and free-flowing

The crystal structure supports easier storage, handling, measurement, and incorporation than conventional liquid chocolate systems.

Easy to apply

Suitable for dry blending, dusting, coating, and sprinkling whilst minimizing waste and wash downs across a wide range of product formats.

Fast melting

The crystals melt and dissipate quickly on heating, helping release the intended chocolate character within the finished product.

HOW Chocolux® WORKS

From real chocolate to free-flowing crystals

Cryogenic Spray-crystallisation technology changes how chocolate can be handled and introduced into a formulation without removing its essential chocolate character, composition, or label declaration.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

01 - Crystallise

Real chocolate is transformed into fine, stable crystals with a consistent, free-flowing structure.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

02 - Apply

The crystals can be incorporated through dry blending or applied by coating, dusting, and sprinkling, depending on the product and process.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

03 - Melt and release

ChocoLux® melts quickly within the intended application, releasing authentic chocolate flavour and colour while contributing to the desired mouthfeel of the finished product.

The most appropriate ChocoLux® option and application method should be matched to the recipe, process, and desired consumer experience.

APPLICATIONS

Chocolate functionality across multiple formats

ChocoLux® can introduce authentic chocolate character through blending, coating, dusting or direct inclusion.

Create distinctive chocolate textures, inclusions and eating experiences across confectionery, filled products and sweet treats.

Suitable for incorporating chocolate flavour and colour into cakes, biscuits, pastries, doughnuts and other bakery formulations.

Supports the development of chocolate desserts, toppings, fillings and indulgent finished products.

Ideal for hot chocolate and other milk drinks, delivering authentic chocolate flavour, colour, and mouthfeel with rapid melting and effective dispersion. Also suitable for selected dairy desserts, creams and yoghurts.

Free-flowing crystals can be incorporated into dry mixes or used as visible chocolate inclusions without introducing a liquid chocolate stage, improving yield and rise in aerated cakes.

Apply ChocoLux® directly to the product surface to introduce flavour, colour, texture and a distinctive finished appearance.

Selected ChocoLux® options can provide authentic chocolate flavour, colour, and mouthfeel across vegan drinks, desserts, bakery, and confectionery products.

SELECTING THE RIGHT CHOCOLUX® OPTION

Match the chocolate to the product and process

The right ChocoLux® route depends on how the chocolate will be applied, the sensory experience required and the wider formulation.

Selection can take account of:

  • Dry blending, coating, dusting, or sprinkling
  • Required chocolate flavour and colour
  • Target melt and dissolution behaviour
  • Desired crystal size and finished texture
  • Sweetness and sugar requirements
  • Dairy or plant-based formulation
  • Ingredient declaration requirements
  • Production equipment and processing equipment
  • Product origin and sourcing requirements

Single-origin and Fairtrade options are available within the range. EUDR compliant, Plant-based and non-dairy options may also be available, including selected low-sugar, additive free, and non-palm, subject to current grade and specification confirmation.

 

Request a grade recommendation →
Creamy butter in a ceramic dish with a butter curl and a knife resting on top; oil cruet and a bowl of whipped butter in the background.

PRODUCT DEVELOPMENT AND SUPPORT

From product concept to production-ready application

Our technical and product-development teams can support ChocoLux® projects from initial product selection through application trials, sensory evaluation and commercial scale-up.

1

Define the brief

Establish the finished product format, target consumer, chocolate profile, application method, and production process.

2

Select the development route

Choose the appropriate ChocoLux® option, crystal format and incorporation method for the recipe and production process.

3

Develop and evaluate

Create and refine samples while assessing flavour, colour, mouthfeel, melting, texture, visual appearance and overall eating experience.

4

Prepare for production

Confirm the formulation, addition method, processing requirements, ingredient declaration and manufacturing route before progressing towards commercial scale.

Bring us your product concept, preferred chocolate profile and production process.

Creamy butter in a ceramic dish with a butter curl and a knife resting on top; oil cruet and a bowl of whipped butter in the background.

APPLICATION GUIDANCE

Successful application depends on the complete product

ChocoLux® provides a flexible real-chocolate format, but performance will depend on how the crystals interact with the wider formulation and production process.

Technical recommendations may consider:

  • Suitable ChocoLux option
  • Chocolate type and flavour profile
  • Crystal size and application method
  • Typical starting use level
  • Processing and serving temperatures
  • Moisture and fat content of the formulation
  • Required melt and sensory performance
  • Storage and shelf-life conditions
  • Ingredient and allergen declarations

Any real-chocolate, single-origin, Fairtrade, plant-based or nutritional declaration must be confirmed against the selected product specification, complete formulation and destination-market requirements.

PRODUCT ENQUIRY

Talk to us about your ChocoLux® application

Tell us about your finished product, how you want to apply the chocolate and the flavour, texture or processing result you need to achieve.

Our team can help with product selection, samples, technical documentation and application-development support.