Our Production
From raw material to perfect couverture - a process that combines precision and passion.
Raw Material Selection
We select only the best cocoa beans from sustainable sources. Every delivery is carefully inspected to ensure the highest quality standards.
- Direct trade relationships
- Lab analysis of every batch
- Traceability to plantation
Mixing & Refining
The roasted cocoa nibs are mixed with sugar and other ingredients and refined through rollers to a particle size of under 20 micrometers.
- Precise recipes
- Refining under 20 micrometers
- Uniform particle distribution
Conching
In our modern conches, the chocolate mass is stirred and aerated for many hours. This process gives the couverture its velvety melt.
- Up to 72 hours conching time
- Individual flavor profiles
- Velvety texture
Tempering
Precise tempering ensures perfect shine, crisp snap, and optimal shelf life for our couvertures.
- Computer-controlled tempering
- Perfect crystal structure
- Brilliant shine
Packaging
Our couvertures are carefully packaged and stored under controlled conditions to preserve freshness and quality.
- Airtight packaging
- Climate-controlled storage
- Flexible package sizes
Our Quality Standards
Certifications and standards that represent our uncompromising approach.
IFS Food
Certified according to the International Featured Standard for food safety.
Organic Certified
All organic products certified under EU organic regulations.
ISO 22000
Food safety management system according to international standards.
Fairtrade
Fairtrade-certified cocoa for sustainable supply chains.