Did you know that we still follow many processes the same way we always have? It’s not because we’re skeptical of innovation – quite the opposite in fact. But are there certain manual processes that can’t be replicated, even with the help of state-of-the-art technologies. That’s why we rely on our chocolatiers, with their many years of experience, keen sense and attention to detail.

Our FrischSchoggi Florentine Milk requires a lot of work by hand before we can put it on display. First, almonds, sugar, butter, and fresh cream are mixed into a creamy mass and heated. The caramelized Florentine mixture is then thinly applied to a close-meshed baking net and kept warm in the oven. Before the Florentine bar has completely cooled, we press it by hand onto the fresh milk chocolate, which is still spreadable. A lot of finesse is required here to ensure nothing breaks, but enough pressure should be applied to ensure both halves stick together firmly.

A lot of dedication goes into each and every one of our pralines – and sometimes a freshly roasted hazelnut from Piedmont, too. In our Piedmontese Milk, for example, a Tonda Gentile Trilobata is coated with liquid hazelnut gianduja, with an artfully applied gianduja cream swirl providing an exclusive finish. But not just for the Piedmontese Milk: many of our pralines are decorated by hand in our factory, be it with a dipping fork, a stencil, or by adding a pistachio.

We have been enriching the world of chocolate with innovation ever since we were founded, sometimes even with mini-revolutions. Take our thin-walled hollow truffle shells, for instance – a patented technique we still use today. Yet one principle has never changed: only by lovingly refining our truffles can we transform them into exclusive, creamy masterpieces. Each hollow shell is furnished with delicately melting truffle filling before being dipped in couverture. We then roll the truffles on a grid to give them their hallmark surface texture.

Our chocolatiers are particularly busy in the run-up to Easter. After all, each of our bunnies is individually hand-painted, including Lou. First, we make the eyes – the pupils with dark chocolate – and then the rest with white chocolate. After they have hardened, we pour milk chocolate into the mold and wait for it to cool. After coming out of the mold, Lou’s ear is contoured with liquid chocolate and sprinkled with powder with edible silver. Now all that’s missing is the colored bow, and Easter is well and truly wrapped here.

If you’ve got something important to say, say it with chocolate. We start with a milk chocolate heart with freshly caramelized hazelnuts, then top it with a second, slightly smaller heart made of white chocolate. Next comes the most important bit: a steady hand. You need absolute concentration and technical finesse when it comes to lettering. After all, corrections aren’t an option here; the stroke has to be perfect the first time. Many of our chocolatiers are masters of this calligraphic art and make every greeting heart a precious, one-of-a-kind gesture.