Although much is labeled as chocolate, that doesn’t mean that all obtain the best inside of what good chocolate really has to offer. The difference is in ingredients, manufacturing and creations used, which makes all the difference entirely. Chocolatier's create delicious snacks with great passion and creativity and seduce with new gourmet experiences from their creations.

In the production of chocolate are the cocoa beans initially cleaned and roasted. After the removal of the shells, the cocoa beans are grounded into a pulpy mass, thereby gaining the cocoa butter and cocoa mass. The cocoa mass is grounded to cocoa powder later. When mixing the cocoa mass with the cocoa butter and sugar, it becomes chocolate. Probably the most important step in the production of chocolate is the conching. Here the mass is stirred slowly for hours under low temperature, in which the chocolate also receives its gloss.



The subtle differences lie in the ingredients that are used. Therefore a really good dark chocolate always contains a natural vanilla for example. Good milk chocolate on the other hand has a higher cocoa mass and a fraction as sugar, and in producing  good pralines, flavorings are never used. By eliminating the natural flavors, the durability decreases, but for the delight and the quality, the natural flavors are essential. Find high quality chocolate products in our assortments offering the unique taste experience for indulging moments.

Although much is labeled as chocolate, that doesn’t mean that all obtain the best inside of what good chocolate really has to offer. The difference is in ingredients, manufacturing and creations used, which makes all the difference entirely. Chocolatier's create delicious snacks with great passion and creativity and seduce with new gourmet experiences from their creations.

In the production of chocolate are the cocoa beans initially cleaned and roasted. After the removal of the shells, the cocoa beans are grounded into a pulpy mass, thereby gaining the cocoa butter and cocoa mass. The cocoa mass is grounded to cocoa powder later. When mixing the cocoa mass with the cocoa butter and sugar, it becomes chocolate. Probably the most important step in the production of chocolate is the conching. Here the mass is stirred slowly for hours under low temperature, in which the chocolate also receives its gloss.



The subtle differences lie in the ingredients that are used. Therefore a really good dark chocolate always contains a natural vanilla for example. Good milk chocolate on the other hand has a higher cocoa mass and a fraction as sugar, and in producing  good pralines, flavorings are never used. By eliminating the natural flavors, the durability decreases, but for the delight and the quality, the natural flavors are essential. Find high quality chocolate products in our assortments offering the unique taste experience for indulging moments.