| Founded: | 1908 |
| Headquarters: | Schwyz, Switzerland |
| Style: | Classic |
| Characteristics: | |
| Ferment: | medium |
| Roast: | medium |
| Conche: | deep & long |
| Impact: | Hyper-Swiss processing, though perhaps just shy of supreme unctuousness epitomized by Cluizel + some of the great Italian bar-smiths, making for chocolate equally refined & pointed thanks in part to antique longitudinal conches lapping back & forth for days at around 80ºC / 176ºF. Ascended to Grand Cru nobility when Maracaibo Clasificado was voted top couverture by a European pastry academy. |
Crown Jewels:
