(Translated with DeepL-Translator)
Bean-to-bar

Quite apart from the fact that bean-to-bar offers us the ultimate chocolate experience (in terms of production and enjoyment), the philosophy also harbours challenges: We take a risk every time we buy a machine. Bean-to-bar chocolate production requires space, time and expertise. Producing chocolate is even more complex than beer or coffee. The top quality of our products comes at a price. Let us show you why every bar is so valuable!

Eight steps to happiness:

1. roasting: the cocoa beans are roasted with a lot of love until they give us every last bit of flavour.
2. get naked: Now we break the cocoa beans and peel them. So much intimacy is a must.
3rd Cut: The naked cocoa beans are then crushed.
4th It gets sweet: The beans are crushed again with sugar.
5th amour fou: We add air to the mass by conching. Now things really get going. Flavour explosion ahoy!
6. let go of the old: Now we sieve the mass. Everything that gets in the way has to go. What remains is a luxurious, pure chocolate mass.
7. final spurt: temper, mould, cool and package the chocolate mass. Take care, my love!
8. skimming: This has nothing to do with cream. But of course we are delighted when the world's most important industry association, the Academy of Chocolate, spoils us with prizes. We won silver for our Ghana 100% and bronze for our Mexico 70% Light Brown. Merci!

Let yourself be seduced!

Travel the world with open eyes and taste buds. There are more and more bean-to-bar producers, for example in Bali, Thailand and Ecuador. Try their bars and don't just think of bean-to-bar chocolate as a sweet. It is nothing less than a sensory journey that wakes you up and wants to tell you its story.