Modern chocolate production begins with the cacao tree, which can grow up to 5 meters tall. The cocoa beans are harvested, roasted, and then separated from their shells. The roasted cocoa nibs are further processed in mills and rollers. During the grinding process, the cell structure of the cocoa beans is broken down, and the contained cocoa butter is released.

The friction during grinding increases the temperature, causing the cocoa butter to melt and combine with the cell fragments, starch, and protein particles. The result is a bright brown cocoa mass that already exudes an intense chocolate aroma.

For the production of chocolate, cocoa mass is mixed with milk and sugar. Depending on the desired type of chocolate, additional cocoa butter or cream is added. Dark chocolate contains at least 50% cocoa mass, and no milk components are required, while milk chocolate contains at least 25% cocoa mass.

The mixture is ground to a fine consistency between several steel rollers and then proceeds to the conches. Conches are stirring and grinding systems named after their original shape (la conche (Fr.) = shell).

In the conches, the chocolate mass is continuously stirred, turned, aerated, and tempered over several days until it achieves the desired smoothness and pourability. The finished chocolate is then poured into molds, whether for chocolate bars, pralines, or hot chocolate sticks.

Often, the still-liquid chocolate bars are refined directly in the mold, for example, by sprinkling them with our teas, coffees, or spices.

White chocolate differs from other types of chocolate because it contains no cocoa mass. Instead, its main ingredients are cocoa butter and milk powder.

Due to the lower cocoa content, white chocolate is less shelf-stable than dark chocolate, but it’s just as delicious.

Alternatively to being processed into chocolate bars, for the production of cocoa, the liquid cocoa mass is placed in pressing chambers, where it is pressed under a pressure of up to 900 bar.

This separates the cocoa butter from the cocoa powder. The cocoa butter, which flows clear and golden like sunflower oil, is collected and cooled, while the remaining “cocoa press cakes” are ground and processed into cocoa powder.

Our extensive chocolate range enchants every chocolate lover with the finest ingredients and unique flavors. In addition to well-known and popular brands like Café-Tasse, Choc-o-Lait, Cachet, Laurence, and Monbana, we also offer a selection of handcrafted chocolate bars and other fantastic products from our Sweet Cult range. Each of our bars is a lovingly crafted unique piece – a true masterpiece of confectionery.

Our selection of drinking chocolates has the right option for every taste. From organic cocoa powder made from the finest cocoa beans to innovative products like drinking chocolates on a spoon, drinking balls, drinking pralines, and chocolate-marshmallow balls – you'll find everything your chocolate-loving heart desires with us. Learn more about our drinking chocolates and explore our entire range:

Valter Bovetti, a chocolatier from a renowned gastronomic family in the Piedmont region, founded his own chocolate shop in France in 1994. He uses only high-quality ingredients, including pure cocoa butter and cocoa from Ecuador, Ghana, and Papua New Guinea.

We offer you 50g chocolate bars from France that you can customize with your own labels. Choose from our standard designs or create a custom label for orders starting at 150 bars. The quality, taste, and appearance of the chocolates are always top-notch.

In addition to classic chocolate bars, we offer you a wide selection of pralines, tartufi, and more for moments of melting indulgence. Complementing these, chocolate-covered nuts and dried fruits provide a perfect combination of crunchy bites and sweet temptation. These treats are not only ideal for a little luxury in between but also make a popular gift for connoisseurs – perfect for special occasions or simply for everyday indulgence.

You can find all our praline variations here: