Regional raw ingredients
Wherever possible, we source the raw materials from the surrounding area. In addition to the milk powder, the cream and sugar also come from Switzerland.
Highest Quality standards
Raw materials that do not grow in our latitudes are imported according to the highest quality standards. For example, organic vanilla from Madagascar, the finest Piedmont hazelnuts or almonds from Valencia.
Cacao butter plays an important role in the production of our couvertures. It is responsible for constant crystallisation properties and optimal melting and influences the viscosity of our products. Cacao butter is a natural product that can vary greatly in quality. We only use quality cacao butter that has been cleaned and deodorised. In order to ensure our high quality standards, every delivery of the raw material is checked against our quality criteria: The cacao butter must meet the high requirements for crystallisation properties, be free of sensory off-flavours and must not show any colour deviations.
Sugar is an important ingredient in practically all our products. Of course, we use Swiss products wherever possible when purchasing this raw material. For conventional sugar, only sugar beet from Switzerland is processed. In the case of organic sugar, the beet may come from Germany due to lack of availability. The sugar is always produced in Switzerland, which is why it can be called "Swiss sugar".
For our couvertures, we only use high-quality bourbon vanilla from Madagascar. Our vanilla originates from three cooperatives in the Mananara Biosphere Reserve in the north-east of Madagascar. The traditional knowledge of the local population and the hot and humid tropical climate of the rainforest provide ideal conditions for the cultivation of this delectable Bourbon vanilla.
The production of a vanilla pod is an art in itself: In order to harvest vanilla pods after nine months of ripening, each vanilla flower is individually pollinated by hand. After harvesting, the pods go through several important steps of processing in order that the typical vanilla flavour can develop. From fermentation, which is activated by means of a hot water bath, to gradual sun and shade drying, and then onto quality control, the utmost care and precision is required.
Organic raw cane sugar
We use organic raw cane sugar in some of our products. This comes from Paraguay and Argentina, because no sugar cane grows in Switzerland. The processing takes place directly near the plantation. No synthetic pesticides or artificial fertilisers are used in the cultivation of organic cane sugar, which benefits the long-term soil quality and biodiversity. Our supplier buys this raw material directly at origin, without middlemen. Long-term purchase contracts at organic prices ensure security and a constant income for the sugar cane producers.