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.

Caramel & Passion Fruit

Ignited by the mixture of passion fruit and caramel, exotic fireworks are created under the cover of sweet "Bolivia 45%" chocolate. Fine fleur de sel is the highlight of the presentation.

Mango & coconut gianduja

The dark "Madagascar 68%" chocolate mantle conceals a tropical breeze: coconut gianduja and mango jelly evoke memories of deserted beaches, palm trees and azure seas.

Lemon & almond marzipan

Refreshing lemon combines with noble Californian almonds to form a wonderful symbiosis. They are coated 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.

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.

SchoggiPlättli "Opus Blanc Sélection" with beetroot

White Grand Cru chocolate with beetroot.

Sticky Orange

Candied orange sticks engage in a liaison with dark "Madagascar 68%" Grand Cru chocolate in our small atelier. A fruity romance that lasts all year round.

Lucerne tea

The finest Lucerne tea from Queen Camellia Tea House takes the taste buds into the fragrant tea world of Lucerne. Dark "Madagascar 68%" chocolate and a crunchy coating of "Bolivia 45%" chocolate underline the aromas of the fruity herbal tea.

Madagascar 68%" chocolate bars with wild blueberries

Dark Grand Cru chocolate with wild blueberry.

CaramelPlättli Apricot

Cream caramel refined with apricot coated in Grand Cru milk chocolate.

Chocolate bars "Bolivia 45%" with coconut

Grand Cru "Bolivia 45%" milk chocolate with roasted coconut flakes.

Costa Rica 70%

Powerful dark Grand Cru chocolate ganache with a tart, fruity note.

Dragées strawberry

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.

Madagascar 68%" chocolate biscuits with passion fruit

Dried passion fruit seduces dark "Madagascar 68%" chocolate. An exotic dream team that makes the senses dance.

Apricot & pistachios

Apricot gelée with pistachio ganache covered in dark chocolate.

Mojito & Lime

Lime jelly, fresh mint, cane sugar and cachaça dance the rumba with seductive dark "Madagascar 68%" Grand Cru chocolate. White "Opus Blanc 35%" chocolate lays over the dancing couple. An interpretation of warm nights in Havan.

CaramelPlättli Passion fruit

CaramelPlättli Passion fruit