Chocolate bars from our own bean-to-bar manufactory

Chocolate bars made in our own bean-to-bar chocolate manufactory

Ten chocolate bars: six pure and four with added ingredients, all made from the raw cocoa bean in our Berlin manufactory. No purchased couverture that is simply melted down — but true bean-to-bar chocolate made from cocoa sourced from named farms and cooperatives, grown under certified organic and fair-trade conditions.

Pure or enhanced

Our range is divided into two collections. The pure chocolate bars focus entirely on the cocoa itself: single-origin bars ranging from 70% to 100% cocoa from Tanzania, Vietnam, Uganda, and Nicaragua, without ingredients that distract from the natural flavours of the origin.

The enhanced chocolate bars use the same chocolate base and are finished with carefully hand-added ingredients such as sea salt, caramel, chilli, or preserved lemons. If you are unsure where to start, try the pure bars first and then explore the flavour combinations.

What bean-to-bar really means

Most chocolate bars available in shops are made from ready-made industrial chocolate mass that is only melted, moulded, and packaged by the manufacturer. We do the opposite: sorting, roasting, cracking, conching, and tempering all happen in-house.

That is bean-to-bar. Because we control every step of the process ourselves, we can adjust the roasting profile to each individual cocoa origin instead of creating a standardised flavour.

Origins you can taste

Our bars are single origin, meaning the cocoa in each bar always comes from one specific, named origin. The Uganda 80% from the Semuliki Forest offers notes of dark cocoa, red wine, and blackcurrant, while the Tanzania 70% from the Kilombero Valley leans towards fruity flavours and gentle sweetness.

The soil, climate, and especially the fermentation process after harvesting shape these differences. Tasting two origins side by side quickly shows how diverse fine chocolate can be.

Organic, vegan, and without additives

The ingredient list of our pure chocolate bars contains only cocoa beans and raw cane sugar, making them naturally vegan without the need for additional labelling. We do not use artificial flavours, emulsifiers, or palm oil in our chocolate.

If you are looking for chocolate without any added sugar, try our Uganda 100%, which contains only cocoa.

Chocolate as a gift

A chocolate bar from our manufactory makes a thoughtful small gift, especially because it comes with a story. A popular choice is a combination of one pure and one enhanced bar, allowing you to discover how additional ingredients influence the cocoa flavour.

If you prefer to drink your chocolate, you can also find the same origins as drinking chocolate.

Frequently Asked Questions

  • Pure chocolate bars contain only cocoa and raw cane sugar, allowing you to experience the unique character of each origin. Enhanced chocolate bars use the same base and are finished with hand-added ingredients such as salt, caramel, chilli, or lemon.

  • We make our chocolate ourselves from the raw cocoa bean to the finished bar, instead of melting down ready-made industrial chocolate mass. Roasting, grinding, conching, and tempering all take place in our Berlin manufactory.

  • Our pure chocolate bars contain only cocoa beans and raw cane sugar, making them vegan. For our enhanced chocolate bars, it depends on the ingredients used. For example, the milk chocolate with sea salt caramel contains dairy ingredients. You can find the exact information on each individual product page.

  • If you enjoy dark chocolate, the Nicaragua 80% is a great place to start. If you prefer something milder and more playful, try the sea salt caramel milk chocolate. Both bars showcase what sets artisan chocolate apart from standard chocolate.

  • From named farms and cooperatives, currently including origins such as Tanzania, Vietnam, Uganda, Nicaragua, and Belize. You can find the specific origin used in each chocolate bar on the respective product page.

  • Store chocolate in a cool, dry, and odour-free place, ideally at 15–18°C. In the refrigerator, chocolate absorbs moisture and can develop a greyish bloom. This is harmless, but it can affect the smooth texture and melting experience.

  • Yes, we use cocoa from certified organic and fair-trade farming.

    Around the cocoa bean, you can also find cocoa nibs, whole cocoa beans, and our hazelnut spread under “Spreads, Cocoa Beans & More”. And if you want to experience how a cocoa bean becomes a chocolate bar, join our Bean-to-Bar Workshop in our manufactory.