Every year on 7 July, the world celebrates World Chocolate Day – an occasion that began in France in 1995 to honour one of the most loved and widely consumed foods on the planet. For Unigrà, today one of the major players in chocolate production for the food industry, it is also an opportunity to highlight a commitment lived out every day.
Raw materials and certifications
Everything starts with the quality of raw materials. The cocoa masses and ingredients that go into Unigrà’s production are selected in the countries of origin in compliance with ethical and environmental principles. In support of this commitment, Unigrà is able to offer products with internationally recognised certifications that meet the growing demands of markets increasingly focused on transparency and inclusivity.Technology and process: precision makes the difference
Excellence in chocolate is a matter of both ingredients and process: at Unigrà, every production step is carefully monitored by our experts. Specific formulations, combined with state-of-the-art production lines and equipment, contribute to developing the organoleptic profile of our chocolate alongside outstanding performance across different applications. Technology, care and expertise combine to guarantee a product of consistent quality and excellent results, capable of meeting the specific requirements of each customer.A comprehensive range
Unigrà chocolate comes in a wide variety: from the classic dark, milk and white, through to the innovative Zerolatte. This plant-based, lactose-free product is designed not only for specific dietary needs, but for all consumers seeking a quality alternative without compromising on sensory experience. A comprehensive and versatile range, capable of meeting the needs of every channel with targeted solutions:- Pastry and Bakery: coatings with calibrated fluidity, flakes (glossy or matt) and drops in dark, milk and dairy-free versions, ideal for both artisan and industrial production.
- Chocolate Confectionery: formulations optimised for moulding praline and egg shells, tablets, coins, decorations and bars, also optimised for the inclusion of nuts.
- Ice cream: solutions ranging from variegatos to decorations, all the way to coatings for cones and sticks, and spray applications with adjustable thickness.