How is our bean-to-bar chocolate made? A look behind the scenes at Neuhausschoggi
- neuhauschocolatier
- 2 days ago
- 2 min read
Updated: 23 hours ago
Those who enjoy our chocolate taste more than just cocoa and sugar.
Each bar tells a story – of carefully selected cocoa beans, traditional craftsmanship and high-quality Swiss ingredients.
As Neuhausschoggi – Swiss Bean to Bar , we produce our chocolate ourselves, from the cocoa bean to the finished bar.
That's exactly what Bean to Bar means.
From the cacao tree to the cacao nibs
The journey begins with carefully selected cocoa beans from select growing regions. Upon arrival at our factory, the beans are gently roasted. Roasting brings out the delicate aromas that define the character of each chocolate.
After roasting, the beans are peeled.
This process creates the so-called cocoa nibs – small pieces of pure cocoa that form the heart of every genuine bean-to-bar chocolate.
Our chocolate is produced in the melangeur.
The cocoa nibs are then slowly and gently ground in our melangeur over many hours. During this process, the solid cocoa pieces are transformed into a fine, creamy chocolate mass.
During this process, we add the remaining ingredients.
We place great emphasis on quality and regionality:
Swiss sugar from Aarberg
Swiss milk powder from Emmi and Hochdorf (for our milk chocolates)
Cocoa butter and other high-quality ingredients – depending on the recipe
The long grinding process not only creates the fine texture, but also a harmonious aroma that makes our chocolate special.
Traditional craftsmanship instead of industrial mass production
At Neuhausschoggi, we deliberately produce our chocolate in small batches. This allows us to individually monitor each recipe and control the entire production process.
After the chocolate is melted, it is carefully tempered. This is what gives it its beautiful shine, crisp snap, and pleasant melting properties. We then pour it into bars or process it into our pralines and other specialties.
Why Bean to Bar?
Bean to Bar means far more to us than just a term. It means transparency, quality, and genuine craftsmanship.
Because we handle the entire production process ourselves, we always know exactly what goes into our chocolate.
We decide on roasting, recipe and processing ourselves. This allows us to develop unique flavor profiles while maintaining the highest quality standards.
Swiss quality we are proud of
Our chocolate combines high-quality cocoa beans with Swiss ingredients and traditional production methods.
We source our sugar from Aarberg. For our milk chocolates, we use Swiss milk powder from Emmi and Hochdorf.
This combination allows us to produce chocolate with a distinctive taste and a particularly fine texture.
Every bar that leaves our factory has been made with passion, care and a lot of handwork – from the cocoa bean to the finished chocolate.
When you try our bean-to-bar chocolate, you're not just enjoying chocolate, you're experiencing genuine Swiss chocolate craftsmanship from our factory.
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