Innovative raw materials for your cocoa and chocolate creations
The world of chocolate is constantly evolving – not only through new flavors but also through innovative ingredients that capture trends and create new moments of indulgence. At Stella Bernrain, we focus on high-quality raw materials that combine functionality, taste, and sustainability. Discover our latest highlights for your private label products.
1. Cocoa mass origin Uganda – exotic flavor with character
Our single-origin cocoa mass from Uganda enriches the existing range with an exciting origin. Its flavor profile convinces with an overall harmonious cocoa taste featuring citrus notes and nuances of tobacco and vanilla. Equally suitable for high-percentage dark chocolates as well as milk chocolates. Naturally also available with organic and Fairtrade certification.
2. Cocoa flavanols – the healthy cocoa booster
Cocoa flavanols are natural plant compounds with great health potential. They support the cardiovascular system, regulate blood pressure, and promote mental fitness. A patented, gentle process creates a unique cocoa flavanol powder, ideal for dark chocolates with functional added value.
Buy now:
Limited Edition "Cocoa Booster"
3. Apricot kernels – sustainable and versatile
Blanched or roasted, apricot kernels are an extraordinary ingredient that unites circular economy and indulgence. As a by-product of agriculture, they help reduce food waste. They can be used as crunchy pieces, smooth paste, or even as a vegan milk alternative. Also available in organic quality and free from declarable allergens – an innovative raw material for sustainable product ideas.
Buy now:
Limited Edition "ApriCoa"
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4. Whey protein – powerful protein boost for chocolate and bars
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With a protein content of 80%, whey protein is the ideal addition for “high protein” or protein-enriched products. Available in both conventional and organic quality, it impresses with a pleasantly milky, neutral flavor and a significantly better texture compared to standard protein powders. Perfectly suited for sports and lifestyle products, such as protein bars.
5. Swiss marzipan – a classic rediscovered
The fine Swiss marzipan from Olo Marzipan O. Lohner AG delights with its intense almond flavor and delicate texture. It is ideal for our enrobed bars, whether neutral or flavored with modern nuances. Marzipan offers countless possibilities for creative chocolate creations and pairs especially well with dark chocolate.
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6. Cashews and pistachios – new variety thanks to an optimized allergen concept
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Thanks to a revised allergen concept, we can now also process cashews and pistachios in our production. Whether as crunchy pieces, smooth paste, or creamy filling – these trendy ingredients open up a wide range of applications. They are particularly exciting for vegan product concepts.
With these innovative raw materials, chocolate and cocoa products can be developed that unite indulgence, functionality, and sustainability. Whether protein-rich, functional, sustainable, or classic – we support you in creating customized private label products with character.
Author:
Michael Daspersgruber
Head of R&D