Harvest and fermentation
Ripe cocoa pods are opened, and the beans ferment before drying in the growing region.
Taste and texture
Why every format feels different
Classic milk chocolate is smooth and creamy, while nuts, biscuits, wafers, caramel and soft fillings introduce contrast. Package size also changes the experience: a small bar suits a quick break, while generous bars and assortments are made for sharing.
Explore all productsRoasting
Careful roasting develops chocolate aroma and prepares the beans for further processing.
Grinding
Roasted cocoa is refined into cocoa mass, which carries the character of the bean.
Mixing
Cocoa, sugar and milk ingredients are combined with recipe-specific flavours and inclusions.
Refining and conching
Fine rolling and patient mixing help create a smoother texture and balanced flavour.
Moulding and packing
The finished chocolate is shaped, cooled and wrapped to protect flavour and finish.
Serve it well
Store chocolate carefully
Keep chocolate in a cool, dry place away from direct sunlight, humidity and strong odours. Warm-weather delivery can soften chocolate temporarily, so allow the sealed product to rest at a stable room temperature before opening.
Delivery & storageCoolDryProtected