Raw materials and chocolate making process
Couvertures production process
For 85 years, we have persistently improved our chocolate making processes to make sure our products are consistent in colour, taste and workability. As a proudly Swiss chocolate producer, all of our couvertures are made in our factory in Dübendorf, so we can keep a careful eye on every step of the process.
After the cocoa mass is mixed with other ingredients into one chunk, it is refined into a very thin sheet to make sure all traces of gritty texture are removed. At this point, the cocoa mass is still harsh and bitter, and the flavours of the individual ingredients have not yet merged. The chocolate mass is heated in the ‘conch’, depending on the chocolate type, to between 55 and 90°C. Very intense mixing of the ingredients in this process allows the chocolate to evaporate the excess water, lose the bitterness and develop the desired flavours.
Chocolate couverture is now ready to be cooled down, packed and shipped to you.