Founded: 1908
Headquarters: Schwyz, Switzerland
Style: Classic
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:

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