Roasting and conching are key steps in the production process for creating pure chocolate delights. What they both have in common is that they must happen very slowly and gently. It’s only by identifying the precise roasting degree for each type of cocoa bean, that we allow the unique character and base aromas of each bean to unfold.
Then, after the cocoa is finely ground into a liquor, we mix in the cocoa butter with our high quality and locally sourced and fully sustainable creamy Swiss milk and Swiss sugar.
Conching is a traditional and incredibly delicate process that is at the heart of Swiss chocolate-making tradition.
Our experts work out the exact conching time for each couverture, gently moving and aerating the mixture over many hours to evaporate the bitter compounds within the cocoa and reveal its hidden aromas. In the end, you will be left with the smoothest chocolate you can imagine, dissolving on the tongue at 37°C.