Our couverture chocolates
Bean to bar. 100% Made in Switzerland.
Cocoa has its own identity. Our work consists of preserving it, understanding it, and evolving it precisely, from the whole bean to the couverture ready to be worked with. Our approach bean to bar is based on a conviction: the quality of chocolate depends not only on its origin but also on how it is revealed.
From bean to couverture
Every step counts.
Selected from producers in the province of El Oro, our Nacional Arriba cocoa continues its journey in our workshop in Molondin, Switzerland. From roasting to conching, we master every step of its transformation to develop couvertures that express the character of their origin.
Reception and selection of beans
Upon their arrival in Switzerland, the beans are received, checked, and stored under conditions suitable for their preservation. Each batch is identified to maintain the link with its origin and to control its journey to the finished product.
Roasting
Roasting is one of the key initial steps in the aromatic transformation of cocoa. We adjust the roasting profile according to the characteristics of the beans and the desired outcome.
Temperature, duration and intensity of heat influence the aromatic balance of chocolate, between delicate notes, roasted nuances and cocoa intensity.
Crushing and shelling
After roasting, the beans are crushed and then shelled to separate the outer shell, called cascara, from the crushed cocoa bean, called nibs or nibs.
The skins of the cocoa beans also find a second life. They can be used to prepare cocoa infusions or valued in the garden where they help to limit weeds and preserve soil moisture.
Grinding of cocoa
The cocoa nibs are ground to obtain a fluid cocoa mass, thanks to the release of the cocoa butter naturally present in the beans.
This mass forms the basis of our coatings and allows for the continued transformation of cocoa in our workshop.
Formulation and grinding of the recipe
The cocoa mass is combined with the other ingredients necessary for the recipe: sugar, cocoa butter, milk powder, ... .
The mixture is then refined until it reaches a target particle size of about 18 microns. The reduction of particle size helps achieve a fine and homogeneous texture, without a grainy sensation in the mouth. It also contributes to the rheological properties of the coating during its use.
Conching
Conching allows for the processing of chocolate mass through prolonged mechanical and thermal action.
This step helps to harmonise the aromas, reduce certain volatile notes, and develop the texture as well as the flow properties of the chocolate.
The duration and conditions of conching are adapted to the desired result.
Tempering and packaging
Once the recipe is finalised, the chocolate is tempered and transformed into drops, then cooled to allow for crystallisation.
This format facilitates dosing, melting, and handling of chocolate in the laboratory. The coatings are then packaged in resealable zip bags, in formats of 2 or 5 kg, to meet the needs of professionals.
Reception and selection of beans
Upon their arrival in Switzerland, the beans are received, checked, and stored under conditions suitable for their preservation. Each batch is identified to maintain the link with its origin and to control its journey to the finished product.
Roasting
Roasting is one of the key initial steps in the aromatic transformation of cocoa. We adjust the roasting profile according to the characteristics of the beans and the desired result.
Temperature, duration, and intensity of heat influence the aromatic balance of the chocolate, between delicate notes, roasted nuances, and cocoa intensity.
Crushing and shelling
After roasting, the beans are crushed and then hulled to separate the outer shell, called cascara, from the crushed cocoa bean, called nibs or nibs.
This step allows only the part intended for chocolate production to be retained.
The skins of the cocoa beans also find a second life. They can be used to prepare cocoa infusions or valued in the garden as organic matter, where they particularly help to limit weeds and preserve soil moisture.
Grinding of cocoa
The cocoa nibs are ground to obtain a fluid cocoa mass, thanks to the release of the cocoa butter naturally present in the beans.
This mass forms the basis of our coatings and allows for the continued transformation of cocoa in our workshop.
Formulation and grinding of the recipe
The cocoa mass is combined with the other ingredients necessary for the recipe: sugar, cocoa butter, milk powder, ... .
The proportions are defined according to the desired cocoa percentage, the desired aromatic profile, and the expected technical properties.
The mixture is then refined until it reaches a target particle size of about 18 microns.
The reduction in particle size helps achieve a fine and homogeneous texture, without a grainy sensation in the mouth. It also contributes to the rheological properties of the coating during its use.
Conching
Conching allows the chocolate mass to be worked through prolonged mechanical and thermal action.
This step helps to harmonise the aromas, reduce certain volatile notes, and develop the texture as well as the flow properties of the chocolate.
The duration and conditions of conching are adapted to the desired result.
Tempering and packaging
Once the recipe is finalised, the chocolate is tempered and transformed into drops, then cooled to allow for crystallisation.
This format facilitates dosing, melting, and handling of chocolate in the laboratory. The coatings are then packaged in resealable zip bags, in formats of 2 or 5 kg, to meet the needs of professionals.
The same fine cocoa, different expressions
Expertise at the service of the aromatic profile.
Working with a single origin does not mean achieving a single result. Even when we use the same Nacional Arriba cocoa from El Oro, the choices of processing can significantly evolve the character of the chocolate.
Roasting reveals.
Roasting influences the development of aromas and the balance between delicate, roasted and cocoa notes.
Grinding refines.
Grinding determines the fineness of the texture and contributes to the rheological properties of the chocolate.
Conching harmonises.
Conching contributes to the aromatic evolution, homogeneity and fluidity of the couverture.
By varying these parameters, we can explore different expressions of the same origin, while taking into account the technical constraints of each application.
Our goal is not to mask the character of the cocoa, but to find the transformation that best highlights it.
By varying these parameters, we can explore different expressions of the same origin, while taking into account the technical constraints of each application.
Our goal is not to mask the character of the cocoa, but to find the transformation that best highlights it.
Our range of couvertures
A range designed for professionals
Our couvertures are developed from our Ecuadorian origin cocoa, with different formulations to meet the expectations of chocolatiers, pastry chefs, confectioners and artisans.
From balanced profiles to the most intense expressions, each recipe has its own characteristics and applications.
Discover our Grand Cru Ecuador Milk 40% couverture chocolate
Formats tailored to your needs
Our couvertures are available in drops, convenient for dosing, melting and various professional applications, in bags of 2 or 5 kg.
A range designed for professionals
Our couvertures are developed from our Ecuadorian origin cocoa, with different formulations to meet the expectations of chocolatiers, pastry chefs, confectioners and artisans.
From balanced profiles to the most intense expressions, each recipe has its own characteristics and applications.
Discover our Grand Cru Ecuador Dark couverture chocolates
Discover our Grand Cru Ecuador Milk 40% couverture chocolate
Formats tailored to your needs
Our couvertures are available in drops, convenient for dosing, melting and various professional applications, in bags of 2 or 5 kg.
Your couverture, our expertise
Let's develop a recipe tailored to you.
Whether you are looking for a specific couverture for your production or wish to develop an exclusive recipe, we assess your needs to build a suitable solution.
Our mastery of processing allows us to study the manufacturing parameters to develop a couverture consistent with your project.