Compound chocolate that meets the needs of our global customers

Ordinary chocolate melts or burns and becomes hard when baked, making it difficult to create a thick and creamy texture in confectionery applications such as chocolate fondant.
Our compound fillings use plant-based oils and fats to make soft products. These products can withstand baking, and retain their flavor after cooling.
We propose a wide range of chocolate fillings to our customers that are appropriate to their applications, such as chocolate cookies, fondant chocolates, and bakery applications that are soft and smooth even when eaten at room temperature.

Crispy, soft, and quick melting. A range of textures are required when it comes to ice cream, and so ice coatings are absolutely essential. Chocolate normally melts close to human body temperature, which is 37℃.
When someone puts an ice cream product that has been frozen at around -20℃ into their mouth, the inside of their mouth cools and this prevents normal chocolate coatings from melting easily.
So by lowering the temperature at which ice coatings melt, we can create a product where the coating melts even inside a cold mouth. Our coatings meet the requirements for a wide range of ice cream products.

Ice cream served in a cone is loved around the world.
When freshly made, the combination of the softness of the ice cream and the crispiness of the cone is exquisite, but when stored in a freezer, the crispiness disappears and the cone becomes soft when eaten.
When Fuji Oil Group ice coating is sprayed onto an ice cream cone, the oils and fats in the chocolate prevent the transfer of moisture to the cone from the ice cream and the cone retains its crispiness.
As well as being effective for cones, our ice coating also maintains the crispiness of cookie dough, waffle dough, and other crispy products. Not only does it bring out the texture of the chocolate itself, it also brings out the best in the ingredients it is combined with.

Depending on the country, bakers have different requirements when making chocolate baked goods.
In Japan, chocolate baked goods are preferred with a coating that hardens quickly and has a mouthfeel that is a good fit with the bakery product where it is used. We have developed a coating that does not require tempering and hardens quickly while enhancing the flavor of the bakery product. We also develop coatings with unique functionalities, such as reducing the stickiness of packaged bread or are resistant to cracking.
In Southeast Asia, however, a lasting luster is preferred over quick-solidifying. Our customers demand a product that is not too hard, does not drip easily and that imparts an exquisite flavor, so we have developed a coating that is lustrous but hardens to just the right degree and luster to meet our customers' requirements.
We pay attention to the needs of each local chocolate culture and aim to make each region's chocolate baked goods extra appealing.

A beautiful appearance is one of the things that makes pure chocolate attractive, but depending on the production and storage conditions, a phenomenon called "blooming" can occur, causing the development of a white powdery substance on the chocolate surface which can spoil the beauty of the product.
Compound chocolate is made by replacing the cocoa butter in pure chocolate with a bloom-resistant fat that inhibits blooming and maintains the appearance of the chocolate.

Fuji Oil (Japan)'s compound chocolate for baked chocolates, a Japanese innovation where chocolate is baked to give it a unique texture and taste, solves the problem of sticky hands spoiling the enjoyment of chocolate in summer.
Our product makes it possible to create baked chocolate products without using flour or eggs. As it is baked, you can pick it up without getting your hands sticky.
The rich cacao flavor spreads in the mouth when eaten, and provides a texture that cannot be achieved with ordinary baked confectionery products.
Gluten-free cacao flavored confectionery bars can be created by simply adding nuts and berries.
Many applications that were previously unconceivable, such as kneading chocolate directly into puff pastry and baked products, have now been commercialized.