Madagascar 68%

Crème de la Crème! When expectations are exceeded, it's with our vegan "Madagascar 68%"truffles made from dark Grand Cru chocolate, refined with coconut milk and hazelnut oil. This vegan combination gives the praline a creamy texture and makes it an impossible indulgence.

Passion Fruit Dragée

This passionate union gives new meaning to the term sweet-and-sour in the world of chocolate: fine "Rio Huimbi 42%" Grand Cru milk chocolate adds a sweet note to the freeze-dried passion fruit - a melodious duet of flavours.

Dragée hazelnut

Tradition is trumps: for these dragées, we roast and caramelise organic hazelnuts from the Italian Piedmont in a nostalgic copper cauldron. The result is a filling that finds its perfect shell in dark "Madagascar 68%" Grand Cru chocolate.

Sticky Orange

Candied orange sticks covered in dark "Madagascar 68%" Grand Cru chocolate.

CaramelPlättli Rhubarb

Cream caramel refined with rhubarb puree coated in dark Grand Cru chocolate.

CaramelPlättli Alpine hay

Hay from the meadows of the Seewlialp at 2023 metres above sea level melts in the valley with the finest cream from the Napf region, caramel and "Rio Huimbi 42%" milk chocolate.

Madagascar 68%" chocolate biscuits with passion fruit

Dark Grand Cru chocolate with passion fruit.

Opus Blanc Sélection 35%" chocolate bars with rose crisps

Crystallised rose petals enjoy a tête-à-tête with cocoa butter from the Dominican Republic and hay milk from the Entlebuch. A delicate seduction that melts hearts.

Currant & Almond Gianduja

Currant jelly and almond gianduja covered in dark chocolate.

Nginious Gin

"Distiller's Cut" gin stands out for its subtle herbal notes while remaining fresh and balanced. What better way to ring in spring than with this wonderfully hot combination of gin and white butter ganache, covered in Grand Cru "Madagascar 68%" dark chocolate.

Trois Rivières Rum

Trois Rivières rum from Martinique, France, will seduce you with its lush aromas that combine the elegance of dried flowers, light tobacco and spices. The subtle bitterness and slight spiciness of our "Madagascar" 68%" combines seamlessly with this exceptional rum, which is processed in the butter ganache of this praline.

Morning Sun Tea

Fruits and flowers of the rising morning sun combine with Napfrahm and "Bolivia 45%" milk chocolate to create a fruity flavored green tea praline. The Japanese green tea inside is transformed when subtle aromas of mango and bergamot combine with our fine milk chocolate.

Caramel & Lavender

Fragrant, endless lavender fields in Provence are the inspiration for this flowery delicacy. Lavender tea and creamy caramel are embraced by "Bolivia 45%" Grand Cru milk chocolate and refined with a pinch of fleur de sel.

Macadamia & Almond Marzipan

For this noble praline, the queen of nuts from South Africa is processed into a delicious marzipan. It gently rises onto a throne of gianduja and is covered in dark "Madagascar 68%" chocolate.

Elvesia 74%

The Hacienda Elvesia in the Dominican Republic is the home of the exquisite cocoa used for this delicacy. Flavours of black tea and tobacco are unmistakable clues to the pedigree of this praline made from "Elvesia 74%" Grand Cru chocolate.

Java 64%

Dark Grand Cru chocolate with 64% cocoa content from the eastern highlands of the island of Java meets organic cream from the Napf region. The result is a delicious combination that enchants the palate with flavours of coffee, tobacco, blackberries and dried figs.

Chocolate bars "Bolivia 45%" with cornflakes

Grand Cru milk chocolate with crunchy cornflakes.