Compounds, fillings, coatings
Chocolate & confectionery
For compound chocolate, coatings, fillings and confectionery, Trio supplies the cocoa, fats and emulsifiers that control snap, gloss, melt and cost — with CBS options that keep margins stable when cocoa prices move.
Common manufacturing challenges
01
Cocoa prices swing sharply, making recipe cost hard to hold quarter to quarter.
02
Bloom, dull gloss and inconsistent snap are the most common line rejections.
03
Switching cocoa origin or grade shifts color and pH, which can fail a customer's spec.
How we help
- Match cocoa powder color and pH to your recipe and process.
- Stabilize cost with cocoa butter substitutes for filling, coating and bars.
- Dial in texture and gloss with the right lecithin dosage.
Ingredients for Chocolate & confectionery
Send us your spec or describe the issue — a technical specialist will respond within one business day.