MEET THE MAKER
Transparency is particularly important to us in our product selection: This also includes a close exchange with the manufacturers. Our tasks include the traceability of the cocoa origin, whereby we attach particular importance to sustainability and ethics. The regular quality control of the chocolates is one of the most pleasant aspects of our work.
Meet Chocolate Tree from Schottland
Alastair & Friederike Gower - she is a German emigrant and studied mathematics, always had a passion for baking; he just wanted to make this world a better and more beautiful place - are:
'The Chocolate Tree' in Edinburgh (Scotland). Since 2012 they successfully create award-winning Craft Chocolate, connecting their customers with authentic transparency with the entire process and origin.
Ajala - artisanal chocolate from the czech republic
Those who are looking for traditionally produced dark chocolates will enjoy Ajala's single-origin bars. But the blended chocolates with added nuts, fruits and spices are also increasingly finding fans in the chocolate world.
The secret lies in the conscientious and uncompromising production: a velvety cocoa mass is ground from selected cocoa beans, gently roasted, over a period of 2-3 days. Afterwards, the mass is allowed to rest for some time to develop its aroma.
Perfectly tempered, the mass is put into the specially made moulds. The Ajala chocolates convince with a fine shine and a pleasant crunch. This is how you can tell how masterfully the craft of chocolate making is practised.
Meet Omnom from Island
Omnom is a small batch, artisan chocolate maker based in Reykjavík, Iceland. It was founded by Kjartan Gíslason and Óskar Þórðarson in 2013.
As a chef, Kjartan was already familiar with dark chocolate from a single origin, so he started experimenting with flavours and textures that could be achieved in small scale batches.
He teamed up with his childhood friend Óskar and they started bringing the finest cacao beans from around the world to Iceland.
Omnom started as an experiment, a challenge, to see if they could truly understand chocolate and how to make it. Very early on in their experiments, they received positive feedback from their tastings of bean to bar chocolate.
In little to no time, they set up a small production lab inside a converted petrol station in Reykjavík.
Omnom’s mission is to make the best chocolate possible using the highest quality ingredients, lots of them of Icelandic origin.
Orfève – finest bean to bar chocolates from Geneva, Switzerland
Extraordinary fine cocoas find their way into Orfève's chocolates: the sourceurs search the world for particularly aromatic and high-quality harvests. These are then purchased directly from the farmers or cooperatives - in the spirit of Direct Trade - and can then make their way to Europe.
The selection is not only based on the quality of the beans, but also on critical points such as working conditions and cultivation methods. Only where production is fair and sustainable can beans meet Orfève's high standards. Where possible, beans from organic farming and agroforestry are purchased.
The detailed information about the different cocoa varieties, their origin and the processing (such as roasting temperature) is a real treasure for every chocolate lover. Not only does it show the complexity of the craft, it also offers exciting chocolate tastings where the varieties can be compared and individual characteristics can be worked out.
Goodnow Farms - award-winning and world-famous
For Tom & Monica, the two founders of Goodnow Farms, only the best chocolates are good enough. To meet their own high standards, only selected cocoas are used. The special thing: The self-pressed, fresh cocoa butter! This is how single-origin chocolates with absolutely unique flavour intensity and finest melting are created. The origins of the cocoas are transparently traceable. The company's own homepage provides interesting insights into the cocoa sourcing process.
Gourmet chocolate from Boston
The special fine cocoas come from different growing regions, such as Mexico, Peru and Bolivia. Other ingredients, such as milk, spirits and coffee, come from close cooperation with local manufacturers such as the Boston Harbor Distillery and George Howell Coffee, resulting in truly wonderful creations. The insider tip for all those who love it particularly creamy: The "Brown Butter Special Reserve" with fresh, aromatic butter from High Lawn Farm and Zorzal Cacao!
Goodio - Raw and vegan from Finland
The Goodio chocolates are an attempt to make chocolate a little bit healthier and more sustainable. The aim was to produce chocolate that not only tastes good but also has a positive effect on both the body and the environment. The gentle processing should preserve as many of the valuable nutrients in the cocoa as possible. The absence of gluten and dairy products also makes the chocolate accessible to allergy sufferers. High revenues for the cocoa farmers, environmentally friendly packaging and the commitment to more socially responsible working conditions make Goodio a pioneer in the field of ethical chocolate production. In addition, as many ingredients as possible are also sourced from Finland - including aromatic blueberries, sea buckthorn and mint.
Åkesson's - Single origin chocolate with a spicy twist!
The owner's own cocoa plantations in Madagascar and Brazil grow not only cocoa but also coffee and various types of pepper. These are used to refine some varieties of chocolate and thus provide pleasant surprises. A special highlight is the chocolate with wild Voatsiperifery pepper, a lemony-hot pepper species that grows as a climbing plant on trees. In combination with the Trinitario and Criollo cocoas, exotic gourmet chocolates are created that also score very well in international comparisons.