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A professional Spanish chocolate brand aimed at pastry chefs, bakers, and chefs who use flavor as a tool. The brand’s history began back in 1872 with a small family-run confectionery, “Chocolates Arumi,” in the suburbs of Barcelona. In 1977, more than one hundred years later, the brand was acquired by a new Spanish owner.
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It was from this year that the official rebranding took place and, essentially, Chocolates Arumi became Chocovic. It is important to understand that not only the formal name changed, but also the business model itself. It transformed into a professional one. The focus shifted to working with professionals in the confectionery industry.
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This new status opened up more opportunities for further growth. It’s no surprise that in 2009, the brand became part of Barry Callebaut, having already achieved a global presence. This provided access to a global ingredient base and innovative developments, and allowed the brand to expand its product range in professional markets worldwide.
Chocovic is initially oriented toward the HoReCa segment, pastry chefs, and craft producers. This means that the key characteristics of the product are not only taste, but also high technological performance. The company’s chocolate tempers easily, has stable fluidity, and behaves predictably in production. The brand’s products are developed in such a way that they can be harmoniously combined with each other, creating new combinations without loss of flavor balance. That is precisely why this brand’s chocolate has clearly defined flavor profiles: ranging from deep cocoa notes to soft, creamy, and caramel undertones.
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This allows pastry chefs to work with flavor consciously as a full-fledged tool, rather than as an ordinary ingredient. Confectioners and chocolatiers around the world know exactly what to select from the brand’s assortment for specific tasks.
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For its clients, Chocovic offers dark, milk, and white chocolate with different cocoa content (from 30% to more than 70%), as well as highly specialized products: chocolate in callets for convenient melting; glazes and coatings; fillings and cream bases; decorative elements for confectionery products. Specialization simplifies for clients the selection of a product for a specific task from baking to refined high-end confectionery. This is indeed highly valued and, possibly, the main benchmark of the brand in the industry.
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The assortment of Chocovic includes entire lines created for specific tasks of master pastry chefs, and is capable of meeting the highest-level requirements. The special signature series of couverture chocolate, Selection, is built on the principle of clearly defined flavor profiles.
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Dark Lennix (57%). Specially developed for ganaches. It provides a stable emulsion and a creamy texture without complex recipe adjustments.
For universal use, dark chocolate Trinea (70%) with a rich flavor is suitable. It is well suited for molding chocolate shells and enrobing.
Milk Tokelat. A chocolate with high fluidity and a pronounced creamy profile. Convenient for coating and molding.
White Napal possesses a balanced creamy-vanilla flavor and is well suited both for decoration and for fillings.
Most of these products belong to the category of couverture with increased cocoa butter content. Such products possess a characteristic shine, a uniform texture, and guarantee a stable result after tempering.
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The ability to follow its own traditions without falling behind technological progress best distinguishes high-quality brands. As part of Barry Callebaut, the Chocovic brand has access to a developed international network of research centers and modern production facilities. This means continuous improvement of recipes, control of ingredient quality, and compliance with high food safety standards.
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Thanks to Best Way Foods, the official distributor of the Chocovic brand in Ukraine, its products are available to local pastry chefs. This provides professionals with access to high-quality European chocolate and convenient solutions for everyday work.