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Explore the mountains

Be part of the real Swiss experience!

Enjoy the mountains even after your vacation!

Swiss:
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Handmade:
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Original:
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World of Chocolate

Fine cocoa sourced from selected countries and defined regions
Cocoa sourced exclusively from small farmers – sustainable and fair conditions
Swiss milk powder and Swiss sugar
Careful refinement of exclusive Grand Cru chocolates
Production exclusively in Switzerland

Discover The Process of Chocolate Making

01 Harvest

The farmer carefully cuts the ripe fruit from the tree with a sharp knife. He takes care not to damage the trunk, flowers or unripe fruit. He cuts open the harvested fruit and removes both the seeds and the pulp from the shell.

02 Fermentation

The seeds and pulp are placed in a large wooden box and covered with large leaves, e.g. from a banana tree. Due to the high sugar content in the pulp, the mixture begins to ferment, causing the temperature to rise. Acetic acids are produced and evaporate over time. Fermentation is an important process for the development of the cocoa's aroma.

03 Sundried

Once fermentation is complete, the farmer empties the wooden boxes and lays the beans out in the sun to dry. The cocoa is turned at regular intervals.

04 Roasting

Next, the cocoa is roasted slowly and gently in small batches using traditional methods. The temperature and roasting time depend on the characteristics of the cocoa bean and the desired roasting aromas in the chocolate. The process is carried out without time pressure until the optimum flavour is achieved.

05 Conching

The original, traditional process in the longitudinal conche brings out the best in the existing flavours in the cocoa by moving and aerating the chocolate for hours. Conching can take up to 72 hours and is determined by the characteristics of the cocoa bean and the recipe. Slowly heating the chocolate causes certain undesirable aromas to evaporate, while the delicate aromas (such as flowers, fruits, spices, cocoa, coffee, etc.) slowly come to the fore through this process.

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Tasting

Take your time to enjoy your very own mountain.

See

Assess the colour and surface of the chocolate.

Listen

Break off chocolate and listen to the sound it makes.

Smell

Feel the chocolate, rub it between two fingers and smell the aromas.

Taste

Chew chocolate and let it melt on your tongue.

2014Red Wine chateau Sweet

Years

From 2010 till 2020

Bottle size

750ml, 1.5L magnum, 3 L Double

Appelation

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Discover our chocolates

    Kirchhofer – Casino Gallery
    Interlaken
    Heusser's Souvenir Shop und Kiosk
    Grindelwald
    Romantik Hotel Schweizerhof Grindelwald
    Grindelwald
    Aspen alpin lifestyle hotel
    Grindelwald
    Sunstar Hotel Grindelwald
    Grindelwald
    Marko Souvenirs
    Interlaken
    Schoggi Quer
    Seftigen
    Stockhornbahn
    Erlenbach im Simmental
Mountains
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Points of sales
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kinds of chocolat
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Matterhorn

Chocolate selection

In a blind tasting conducted by the renowned, independent Accademia Maestri Pasticceri Italiani, Maracaibo Clasificado 65% was named the best couverture in the world.

The aroma has a taste of cocoa, coffee, plum and orange blossom.

Characters: noble, passionate, authentic

Vegan!

Full flavour, strong cocoa taste, chocolate specialty

Flavours of cocoa, butterscotch and honey.

Character: harmonious, warm-hearted, gentle

Chocolate speciality, which makes the chocolate unique with the taste of butterscotch.

Flavours of milk, butterscotch and honey.

Character: harmonious, warm-hearted, gentle