Chocolate

The delicate snap when a well-stored chocolate is broken. The smooth, almost silky melt on the tongue. The long aftertaste that, with very good chocolate, remains minutes after the last bite.

Chocolat Bonnat – since 1884

The French manufactory Chocolat Bonnat in Voiron has been family-owned since 1884. Their bars usually consist of only two ingredients: cocoa and sugar. Clear proof that craftsmanship and time yield more than long ingredient lists.

D.Barbero and Venchi – Piedmont

From Piedmont come D.Barbero and Venchi. Gianduja, nougat, chocolate with hazelnut: the region is world-renowned for its combination of cocoa and nuts.

Chocolate with two ingredients – and yet more to discover than in most bars.

Tiroler Edle and Confiserie Imping

Tiroler Edle from Austria and Confiserie Imping from Germany bring bars, truffles, and small molds to the selection. Classic German-speaking chocolate tradition in various interpretations.

Here you will find dark, milk, and white chocolates, bean-to-bar tablets, and special shapes – sorted by type, cocoa percentage, and manufacturer.