-FROM COCOA BEAN TO THE TABLET-
Neuhausschoggi
Swiss bean-to-bar chocolate, made in-house
Our philosophy
THE ART OF CHOCOLATE MAKING
At Neuhausschoggi, genuine craftsmanship is paramount. Following the bean-to-bar principle, we oversee the entire production process – from the careful selection of cocoa beans to the finished chocolate.
Using high-quality raw materials, a great deal of passion, and meticulous attention to detail, we create chocolates, pralines, and specialties with a unique taste. Quality, transparency, and authentic enjoyment are the values that shape our daily work.
Custom-made products
For special moments
Whether as a customer gift, employee present or for special occasions.
Neuhausschoggi offers customized chocolate solutions for companies.
From personalized plaques and packaging to unique shapes and corporate events, we work with you to create high-quality products that combine enjoyment and appreciation in a special way.
"After a bite of chocolate, the world looks a lot better."
Bean To Bar from the Sense district
QUALITY FROM ALL WORLDS
Quality is important to us. Not only must our finished products be of high quality, but our semi-finished products should also be of a high standard. That's why we conch our own couverture chocolate, as well as our gianduja and praline masses.
The process for producing the couverture is complex, but it allows us to work without additives.
"Most larger chocolate producers purchase ready-made cocoa mass to produce couverture chocolate."
At Neuhausschoggi, the entire process, from the production of the couverture chocolate to the final product, is carried out using a process known as "bean to bar." This means that the roasting and shelling of the cocoa beans take place at the same location as the production of the couverture chocolate. This is how our Swiss bean-to-bar chocolate is created.
This allows us to process different cocoa beans. We currently process up to 14 different varieties of cocoa beans into couverture chocolate. The cocoa beans come from various countries and consist of different cocoa pods (Criollo, Forastero, Trinitario, and Arriba Nacional).
Our philosophy
THE ART OF CHOCOLATE MAKING
At Neuhausschoggi, genuine craftsmanship is paramount. Following the bean-to-bar principle, we oversee the entire production process – from the careful selection of cocoa beans to the finished chocolate.
Using high-quality raw materials, a great deal of passion, and meticulous attention to detail, we create chocolates, pralines, and specialties with a unique taste. Quality, transparency, and authentic enjoyment are the values that shape our daily work.