{"id":667,"date":"2026-06-21T07:38:04","date_gmt":"2026-06-21T05:38:04","guid":{"rendered":"https:\/\/chocandco.oilinwater.dev\/expertise\/"},"modified":"2026-09-23T13:14:00","modified_gmt":"2026-09-23T11:14:00","slug":"expertise","status":"publish","type":"page","link":"https:\/\/chocandco.com\/en\/expertise\/","title":{"rendered":"Expertise"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"667\" class=\"elementor elementor-667 elementor-20\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-896d4c3 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"896d4c3\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element 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.grvhero{display:none}}@media (max-width:640px){#mkexpertise{--g:22px;font-size:16px}#mkexpertise .band{padding:64px var(--g)}#mkexpertise .foot .cols{grid-template-columns:1fr}}#mkexpertise .grvhero{position:absolute;pointer-events:none;z-index:0}#mkexpertise .txt,#mkexpertise .pic{position:relative;z-index:1}#mkexpertise .grain{position:absolute;inset:0;width:100%;height:100%;opacity:.05;pointer-events:none}#mkexpertise .band.dark .grain{opacity:.07}#mkexpertise .band.dark>*:not(.grain){position:relative;z-index:1}<\/style><div class=\"hero grvhost\"><svg class=\"grain\" aria-hidden=\"true\"><filter id=\"grexph\"><feTurbulence type=\"fractalNoise\" baseFrequency=\"0.85\" numOctaves=\"3\"\/><\/filter><rect width=\"100%\" height=\"100%\" filter=\"url(#grexph)\"\/><\/svg><img decoding=\"async\" class=\"grvhero sway\" src=\"https:\/\/chocandco.com\/wp-content\/uploads\/gravure-moule-tablette-louche-chocolat.png\" alt=\"Engraving of a chocolate bar mould being filled with a ladle\" width=\"450\" style=\"left:-60px;top:8px;width:min(450px,34%);opacity:.30\"><div class=\"txt\"><div class=\"sc kick r\" style=\"animation-delay:.05s\">Our facilities<\/div><div class=\"bar r\" style=\"animation-delay:.1s\"><\/div><h1 class=\"r\" style=\"animation-delay:.18s\">Our production<br>facilities<\/h1><p class=\"lede r\" style=\"animation-delay:.3s\">We have been making Belgian chocolate since 1964, under our own brands and those of our customers. This page explains the materials and equipment we use, what our facilities can produce and what our certifications guarantee.<\/p><div class=\"r\" style=\"animation-delay:.42s\"><a class=\"cta\" href=\"https:\/\/chocandco.com\/en\/contact\/\">Talk to us about your project<\/a><\/div><\/div><div class=\"pic seam\"><img decoding=\"async\" class=\"drift\" src=\"https:\/\/chocandco.com\/wp-content\/uploads\/private_label.jpg\" alt=\"Depositing chocolate into the moulds on our production line\"><\/div><\/div><div class=\"proof r\" style=\"animation-delay:.55s\"><div><b class=\"num\">2<\/b><span class=\"sc\">production lines<\/span><\/div><div><b class=\"num\">250 t<\/b><span class=\"sc\">of chocolate processed a year<\/span><\/div><div><b class=\"num\">300+<\/b><span class=\"sc\">recipes in the catalogue<\/span><\/div><div><b class=\"num\">1964<\/b><span class=\"sc\">year of foundation<\/span><\/div><\/div><div class=\"band\"><div class=\"sc kick\">Raw material<\/div><h2 style=\"margin:10px 0 26px\">Chocolate first<\/h2><div style=\"display:grid;grid-template-columns:1.1fr .9fr;gap:46px;align-items:start\"><div><p>Our chocolates are made with 100% pure cocoa butter. We set ourselves two minimum cocoa contents: 60% for dark chocolate and 38% for milk chocolate. Our cocoa beans come from Africa and South America.<\/p><p>These minimum cocoa contents are our own choice, rather than a regulatory requirement. They help explain both the flavour and the price.<\/p><div class=\"tw\" style=\"margin-top:26px\"><table><tbody><tr><td>Cocoa butter<\/td><td>100% pure cocoa butter<\/td><\/tr><tr><td>Dark chocolate<\/td><td>Minimum 60% cocoa<\/td><\/tr><tr><td>Milk chocolate<\/td><td>Minimum 38% cocoa<\/td><\/tr><tr><td>Bean origin<\/td><td>Africa and South America<\/td><\/tr><\/tbody><\/table><\/div><\/div><div><img decoding=\"async\" src=\"https:\/\/chocandco.com\/wp-content\/uploads\/about_us.jpg\" alt=\"Cocoa beans in a farmer's hands\" style=\"width:100%;aspect-ratio:1.34;object-fit:cover\"><\/div><\/div><\/div><div class=\"band dark slant-t\"><svg class=\"grain\" aria-hidden=\"true\"><filter id=\"grexpd\"><feTurbulence type=\"fractalNoise\" baseFrequency=\"0.8\" numOctaves=\"3\"\/><\/filter><rect width=\"100%\" height=\"100%\" filter=\"url(#grexpd)\"\/><\/svg><div style=\"display:grid;grid-template-columns:.95fr 1.05fr;gap:48px;align-items:center\"><div><img decoding=\"async\" src=\"https:\/\/chocandco.com\/wp-content\/uploads\/factory_2.jpg\" alt=\"One of our two production lines in Aartselaar\" style=\"width:100%;aspect-ratio:1.482;object-fit:cover\"><\/div><div><div class=\"sc kick\">Aartselaar<\/div><h2 style=\"margin:10px 0 22px\">Two production lines<\/h2><p>Our production site in Aartselaar has two production lines. We process around 250 tonnes of chocolate there each year, yielding nearly 400 tonnes of finished products once fillings and coatings have been added.<\/p><p class=\"dim\">Our catalogue already includes more than 300 recipes, with conventional, organic, Fairtrade, Rainforest Alliance and reduced-sugar options with stevia. We have been developing this expertise for many years, notably for our Perl\u00e8ge brand.<\/p><\/div><\/div><\/div><div class=\"band grvhost\"><img decoding=\"async\" class=\"grv\" src=\"https:\/\/chocandco.com\/wp-content\/uploads\/gravure-meule-chocolat-feves-340.png\" alt=\"\" width=\"260\" style=\"left:var(--g);bottom:20px;width:min(260px,22%);opacity:.22\"><div style=\"display:grid;grid-template-columns:1fr .85fr;gap:48px;align-items:center\"><div><div class=\"sc kick\">Development<\/div><h2 style=\"margin:10px 0 22px\">Developing a recipe<\/h2><p>Our R&amp;D department works both on adapting existing recipes and on researching new ingredients.<\/p><p>For most projects, we start with one of our 300 recipes and adapt its cocoa profile, texture, intensity and sugar content. This is faster and more reliable than starting from scratch, and the recipe is still yours.<\/p><\/div><div><img decoding=\"async\" src=\"https:\/\/chocandco.com\/wp-content\/uploads\/savoir-faire-04-1.jpg\" alt=\"Chocolate bars being moulded on the production line\" style=\"width:100%;aspect-ratio:1.246;object-fit:cover\"><\/div><\/div><\/div><div class=\"band creme\" id=\"certifications\"><div class=\"sc kick\">Guarantees<\/div><h2 style=\"margin:10px 0 8px\">Our certifications<\/h2><p class=\"dim\" style=\"margin-bottom:28px\">Valid certificates are provided on request.<\/p><div class=\"tw\"><table><thead><tr><th>Certification<\/th><th>Certification body<\/th><th>Reference<\/th><\/tr><\/thead><tbody><tr><td><strong>IFS Food<\/strong><\/td><td>Unannounced annual audit<\/td><td class=\"dim\">Certificate renewed each year<\/td><\/tr><tr><td><strong>HACCP quality charter<\/strong><\/td><td>Applied across all production<\/td><td class=\"dim\">\u2014<\/td><\/tr><tr><td><strong>EU organic<\/strong><\/td><td>Certisys<\/td><td>BE-BIO-01<\/td><\/tr><tr><td><strong>Fairtrade<\/strong><\/td><td>Flocert<\/td><td>FLO ID 25534<\/td><\/tr><tr><td><strong>Rainforest Alliance Cocoa<\/strong><\/td><td>Rainforest Alliance<\/td><td class=\"dim\">\u2014<\/td><\/tr><\/tbody><\/table><\/div><div style=\"display:flex;gap:40px;align-items:center;margin-top:34px;flex-wrap:wrap\"><img decoding=\"async\" src=\"https:\/\/chocandco.com\/wp-content\/uploads\/bio_label_logo.svg\" alt=\"EU organic logo\" style=\"height:58px;width:auto\"><img decoding=\"async\" src=\"https:\/\/chocandco.com\/wp-content\/uploads\/ifs_logo.svg\" alt=\"IFS Food certification\" style=\"height:58px;width:auto\"><img decoding=\"async\" src=\"https:\/\/chocandco.com\/wp-content\/uploads\/rainforest_logo.svg\" alt=\"Rainforest Alliance\" style=\"height:58px;width:auto\"><\/div><\/div><div class=\"band\"><div class=\"sc kick\">Formats<\/div><h2 style=\"margin:10px 0 28px\">What our facilities produce<\/h2><div class=\"tiles\"><div><h3>Chocolate bars<\/h3><p class=\"dim\">85 g and 100 g<\/p><\/div><div><h3>Chocolate sticks<\/h3><p class=\"dim\">Filled and solid, 30 g and 45 g<\/p><\/div><div><h3>Neapolitan chocolates<\/h3><p class=\"dim\">5 g<\/p><\/div><div><h3>Mini chocolate bars<\/h3><p class=\"dim\">9 g<\/p><\/div><div><h3>Belgian pralines<\/h3><p class=\"dim\">Traditional, moulded and non-moulded<\/p><\/div><div><h3>Easter eggs<\/h3><p class=\"dim\">Five moulds<\/p><\/div><div><h3>Sourcing options<\/h3><p class=\"dim\">Conventional, EU organic, Fairtrade, Rainforest Alliance<\/p><\/div><div><h3>Reduced sugar<\/h3><p class=\"dim\">With stevia<\/p><\/div><div><h3>Raw chocolate<\/h3><p class=\"dim\">Dark, milk and white chocolate<\/p><\/div><\/div><\/div><div class=\"band creme\"><div style=\"display:grid;grid-template-columns:.9fr 1.1fr;gap:48px;align-items:start\"><div><div class=\"sc kick\">Lead times<\/div><h2 style=\"margin:10px 0 20px\">How long does it take to launch a product?<\/h2><blockquote>We do not quote a standard lead time, because no single timeframe would give you an accurate picture.<\/blockquote><\/div><div style=\"padding-top:64px\"><p>The duration of a project depends on the recipe, the number of products, the quantities, ingredient and packaging sourcing, and how quickly you approve each stage. A Neapolitan chocolate made to an existing recipe in standard packaging takes a different amount of time from a range of four chocolate bars with a new recipe and bespoke packaging.<\/p><p><strong>We owe you a realistic schedule from our very first conversation, and a commitment to keeping to it.<\/strong> We draw it up with you once the scope of the project is defined.<\/p><\/div><\/div><\/div><div class=\"band dark slant-t\"><svg class=\"grain\" aria-hidden=\"true\"><filter id=\"grexpd\"><feTurbulence type=\"fractalNoise\" baseFrequency=\"0.8\" numOctaves=\"3\"\/><\/filter><rect width=\"100%\" height=\"100%\" filter=\"url(#grexpd)\"\/><\/svg><div style=\"display:grid;grid-template-columns:1.05fr .95fr;gap:48px;align-items:center\"><div><div class=\"sc kick\">Environment<\/div><h2 style=\"margin:10px 0 22px\">Our approach<\/h2><p>We are a signatory to Beyond Chocolate, the Belgian partnership for sustainable cocoa, and we have renewed our commitment. Our packaging is recyclable and biodegradable. Solar panels are installed at one of our two sites, and we continue to look for ways to reduce our consumption.<\/p><p class=\"dim\">We prefer to make modest promises and keep them, rather than the reverse.<\/p><\/div><div><img decoding=\"async\" src=\"https:\/\/chocandco.com\/wp-content\/uploads\/pl-site-production-choc-and-co.jpg\" alt=\"Aerial view of our site, solar panels on the roof\" style=\"width:100%;aspect-ratio:1.744;object-fit:cover\"><\/div><\/div><\/div><div class=\"band tight\" style=\"text-align:center\"><h2 style=\"margin-bottom:14px\">Talk to us about your project<\/h2><p class=\"dim\" style=\"margin:0 auto 26px;max-width:60ch\">Tell us what you want to produce, in what quantities and for which market. You will receive a personal reply from someone who knows our production facilities, rather than an automated response.<\/p><a class=\"cta\" href=\"mailto:fboucheron@chocandco.com\">Write to our private label manager<\/a><p class=\"dim\" style=\"margin:22px auto 0;max-width:62ch;font-size:15px\">For formats, minimum order quantities and packaging options, everything is set out on the <strong>Private label<\/strong> page.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Our production facilities We have been making Belgian chocolate since 1964, under our own brands and under our clients\u2019. This page sets out what we work with, what our lines can produce and what our certifications guarantee. The commercial detail \u2014 formats, minimums, packaging \u2014 is on the private label manufacturing page. The chocolate first [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1034,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-667","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/chocandco.com\/en\/wp-json\/wp\/v2\/pages\/667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocandco.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/chocandco.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/chocandco.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chocandco.com\/en\/wp-json\/wp\/v2\/comments?post=667"}],"version-history":[{"count":12,"href":"https:\/\/chocandco.com\/en\/wp-json\/wp\/v2\/pages\/667\/revisions"}],"predecessor-version":[{"id":2000,"href":"https:\/\/chocandco.com\/en\/wp-json\/wp\/v2\/pages\/667\/revisions\/2000"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocandco.com\/en\/wp-json\/wp\/v2\/media\/1034"}],"wp:attachment":[{"href":"https:\/\/chocandco.com\/en\/wp-json\/wp\/v2\/media?parent=667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}