Take a look behind the scenes at our chocolate factory, and follow the path of our cocoa from incoming inspection to liquid chocolate – the “couverture”.

As soon as the cacao beans arrive in Glarus, we check them again. Did they survive the journey? Do they smell nice? Is the moisture content acceptable? What is the fat composition? These are just some of the criteria our laboratory checks on a random sample basis. Only if all the values meet our criteria do we use the beans.

Before we roast the beans, they are thoroughly cleaned. We remove grains of sand, jute fibers, and small pieces of metal using fine-mesh sieves, compressed air, and magnets. After that, the beans are washed.

We heat the beans in an infrared drum while they are still wet, which causes the shells to break open and dissolve. All that remains are the cocoa nibs – the basic ingredient of our cocoa mass. The roasting process begins immediately afterwards. This is an art in itself. The temperature and roasting time need to be adapted to each type of bean. They determine the aromas and flavors the nibs develop – from balanced to slightly bitter and intense.

In a beater blade mill, the roasted nibs are crushed and heated until the cocoa mass is formed. For our milk chocolate, we now add real Swiss granulated sugar, powdered milk from Swiss cows, vanilla extract from Madagascar, and natural soy lecithin as a binder. Everything is calculated precisely, down to each gram. Then it’s time to mix. Incidentally, dark chocolate doesn’t contain any powdered milk, and no cocoa mass is used in white chocolate – just cocoa butter.

After mixing, the refinement process begins. The mixture is rolled a total of five times until the chocolate mixture reach the degree of fineness we require. The powder is then stirred in the conche for six to 24 hours, where the smooth texture and exquisite taste develop. Unwanted residual acids evaporate, and the warm cocoa butter turns the chocolate liquid. The result? Fresh couverture.

Just a few hours later, the fresh couvertures are already on their way to our chocolate manufactory. Once the couvertures arrive, our chocolatiers refine them, delicately by hand in some cases, into the chocolate creations you see in our chocolateries – which you’re welcome to come and try, of course.

In our small chocolate factory, we craft ten exquisite couvertures, ranging from delicate white chocolate to pure-source Single Origin creations. Recently, we’ve also introduced a dark milk chocolate with reduced sugar – offering a more balanced, cocoa-forward experience. With such variety, there is truly something to delight every palate.

For the best chocolate, you need the best cocoa – and for that, you need carefully cultivated cocoa trees. To find them, we regularly send our scouts to the rainforests of the cocoa belt. Only here do you find the ideal conditions for growing cocoa: a year-round damp tropical climate, fertile soils, and indirect sunlight. This is because the fruits thrive best in the shade of banana trees, oil palms, or mahogany trees.

Our white chocolate is one thing above all else: ultra-creamy. Hardly surprising, given that its 36% cocoa content consists exclusively of melt-in-the-mouth cocoa butter. In addition, our white chocolate has a wonderful fragrance of milk, cream, and vanilla. On the palate, it is pleasantly sweet, with a slight caramel note perfecting its delicate flavor.

The cocoa tree is a delicate plant. Many trees do not bear fruit in the first few years – it’s only with time that they really blossom. But not every blossom becomes a fruit. For every 10 000 blossoms, only 50 fruits develop that we can use for our chocolate. The ripe cocoa fruits are harvested almost six months later – or longer, depending on where and how they are cultivated.

Join us on a journey to the origins of our chocolate, after which we promise you’ll enjoy every piece that little bit more.

For the best chocolate, you need the best cocoa – and for that, you need carefully cultivated cocoa trees. To find them, we regularly send our scouts to the rainforests of the cocoa belt. Only here do you find the ideal conditions for growing cocoa: a year-round damp tropical climate, fertile soils, and indirect sunlight. This is because the fruits thrive best in the shade of banana trees, oil palms, or mahogany trees.

The main countries of origin for our cocoa beans are Costa Rica, Ecuador, Trinidad, Brazil, Ghana, Madagascar and India. After an intensive search, we were able to find local partners there who share our passion for top quality – people who dedicate themselves to the cocoa trees and their fruits on their small plots and farmsteads every day, and families who have passed on their experience and cultivated their estates with unerring devotion for generations.

The cocoa tree is a delicate plant. Many trees do not bear fruit in the first few years – it’s only with time that they really blossom. But not every blossom becomes a fruit. For every 10 000 blossoms, only 50 fruits develop that we can use for our chocolate. The ripe cocoa fruits are harvested almost six months later – or longer, depending on where and how they are cultivated.