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 Cassis

Cassis bathes Napfrahm and golden caramel in a passionate violet. A mystery enveloped by dark "Madagascar 68%" 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.

Rio Huimbi 42% chocolate flakes with coconut

From the palm-fringed beaches of the Pacific to the vast expanses of the interior where "Rio Huimbi 42%" chocolate originates, this chocolate with crunchy toasted coconut flakes is Ecuador in edible form.

Opus Blanc Sélection 35%" chocolate biscuits with rose petals

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 "Rio Huimbi 42%" milk chocolate to create a fruity flavoured green tea praline. The Japanese green tea inside is transformed as subtle flavours of mango and bergamot combine with our fine milk chocolate.

Caramel & Lavender

Fragrant, endless lavender fields in Provence are the inspiration for this floral delicacy. Lavender tea and creamy caramel are embraced by "Rio Huimbi 42%" Grand Cru milk chocolate and enhanced 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.