News from our manufactory

This is where you’ll find what’s fresh from production: new origins, new bars, seasonal specials, and experiments from our bean-to-bar manufactory in Berlin. If you want to be the first to see what's new, this is the right page for you, before a variety moves into its permanent category or disappears again.

New Chocolate First

As soon as we pour a new single origin bar, add a new origin to our assortment, or try an unusual combination, it will appear here. Some of these new items remain permanently and later move to the chocolate bars or the refined line. Others are deliberately only a short guest appearance.

Seasonal and Limited

Part of this page is determined by the season. Around Christmas and the cold season, there are seasonal specials, such as warming drinking chocolate or festive assortments that are not available outside the season. In addition, there are always limited editions, often tied to a specific harvest or a unique experiment from the manufactory. Because such batches are small, they are usually sold out quickly.

Why the Assortment Changes

We work in small batches and with individual harvests instead of uniform industrial quantities. This is the price for genuine origin: once a harvest is used up, the corresponding bar is gone until new supplies arrive, sometimes with a slightly changed profile, because cocoa is also a natural product.

How to Stay Up to Date

The easiest way to stay up to date is to visit this page occasionally, especially before occasions like Christmas or when you are looking for a special gift. The permanent assortment can always be found under chocolate bars, drinking chocolate and spreads, cocoa beans and more.

Frequently Asked Questions

  • That depends. Some new arrivals become permanent fixtures and move to their regular category, while others are deliberately limited and only available as long as stock lasts.

  • Yes. During the colder months, we put together seasonal specials and festive arrangements that are not available out of season.

  • Because we work with individual harvests in small batches. Once a batch is used up, that variety goes on hiatus until new cocoa is available.