History of CarmaⓇ from our Swiss chocolate masters
Carl Maentler, an entrepreneurial spirit founds CarmaⓇ in Zurich, using his apartment as office and production plant.
Carl Maentler relocates from Zurich to Dübendorf, where our production facilities are still based to this day and date.
CarmaⓇ increases its production capacity further and launches new products, one of which is the famous Massa Ticino™ Sugarpaste - a sugar-based covering for cakes.
With the integration of CarmaⓇ into Barry Callebaut, CarmaⓇ becomes a truly global brand. Our legendary Swiss chocolate masters’ craftsmanship enhances Barry Callebaut’s competence and portfolio in the international market.
CarmaⓇ’s couverture “Milk Claire” receives a gold medal from the acclaimed “Accademia Maestria Pasticceri Italiani” for the “World’s Best Milk Chocolate”.
CarmaⓇ starts launching UTZ* certified Couvertures. After 82 years, CarmaⓇ undergoes a visual redesign reflecting its global outlook with a local focus.
*UTZ Certified stands for sustainable farming and better opportunities for farmers, their families and our planet.
CarmaⓇ launches nine exciting new Massa Ticino™ Sugarpaste colours together with The Colour Mixing Guide allowing you to create over 60 unique shades.
CarmaⓇ launches the creamy caramel couverture “Gold Quintin 31%”. Its natural colour and flavour derive from caramelised milk, and not from added caramel.
CarmaⓇ couvertures are now offered with halal, kosher dairy and UTZ Certification.
CarmaⓇ launches the blackest couverture on the market: “Black Zabuye 83%”. In the same year “Milk Ecuador 42%” is launched, consisting of only 3 ingredients: fine origin rare cocoa, Swiss milk and Swiss caster sugar.
Barry Callebaut releases the biggest innovation since white chocolate in 1930: the fourth chocolate type, ruby. With “Ruby Azalina™ 40%” CarmaⓇ brings their own Swiss ruby chocolate to the market.