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.

Caramel & Passion Fruit

Ignited by the mixture of passion fruit and caramel, the result is an exotic firework. under the cover of sweet "Rio Huimbi 42%" chocolate. Fine fleur de Sel is the highlight of the presentation.

Mango & coconut gianduja

A tropical breeze hides beneath the dark "Madagascar 68%" chocolate: coconut gianduja and fruity jelly made from Indian mangoes evoke memories of deserted beaches, palm trees and azure seas. 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.

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.

SchoggiPlättli "Opus Blanc Sélection" with beetroot

White Grand Cru chocolate with beetroot.

Strawberry & Lime

Sweet strawberries and tangy limes melt into a fruity jelly. Refreshingly, this sweetness meets the chocolatey creaminess of the vegan coconut ganache. The crunchy coating of dark "Madagascar 68%" chocolate makes this pair an absolute summer dream.

Watermelon chocolate mint

Watermelon is boiled down to a sweet jelly and enjoy a romance with chocolate mint milk "Rio-Huimbi42%" chocolate. With a coating of white "Opus Blanc 35%" chocolate.

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 the Queen Camellia Tea House whisks the taste buds away to the fragrant tea world of Lucerne. Dark "Madagascar 68%" chocolate and a crunchy shell of "Rio Huimbi 42%" chocolate underline the flavours of the fruity herbal tea.

SchoggiPlättli "Madagascar 68%" with pear

Dark Grand Cru chocolate with pear.

CaramelPlättli Apricot

Rahm_Caramel refined with apricot covered with Grand-Cru milk chocolate.

Rio Huimbi 42% chocolate flakes with almonds

Grand Cru milk chocolate with roasted almonds.

CaramelPlättli Coconut

Cream caramel refined with coconut covered in dark Grand Cru chocolate.