Neuhausschoggi Swiss bean-to-bar chocolate, made in-house

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).