Carat offers a range of great-tasting compound chocolates as well as a variety of delicious fillings based on cocoa and nuts. Each is perfectly suited to the needs and ambitions of today’s bakers, patissiers and chocolatiers.
‘Compound chocolate’ refers to all types of chocolate that do not meet the definition of real chocolate. Developed with the Puratos know-how in chocolate processing and suitable for multiple applications, the Carat range of compound chocolates is made of cocoa powder and vegetable fats and guarantees superior products with excellent taste, texture and viscosity.
Carat products are manufactured in Puratos plants around the world to better meet the demands of local tastes and applications. If the product you require is not available in our standard range, then we can develop it for you, according to your requirements for taste, performance, and production.
A premium tasting compound chocolate. Extremely versatile in use, may be used for similar applications as real chocolate.
A value compound chocolate that may be used for panning, flavouring, coating & decorating.
A high-fluidity compound chocolate. Ideal for thin (and extra thin) layers on final applications.
A flexible compound chocolate. Offers excellent adherence to the application and no cracking.
A low fluidity compound chocolate. Perfect for moulding and coating applications where a thicker layer is needed.
A soft, tasty and flexible cover cream with excellent taste and mouth feel. Delivering a glossy and appealing finish and a perfect clean cut, it’s ideal for coating applications.
A multi-purpose filling with a premium taste. May be used both before and after baking.
A creamy textured filling that remains stable during proofing, freezing and baking, with no outflow after baking.
A filling with a soft and liquid texture. Allows easy injection after baking/frying.