Cocoa processing
Trend towards originality
The original is primarily created out of research and love for the material – the cocoa bean or the chocolate.
In August 2007 Josef Zotter launched his new production facility in Riegersburg, the ChocolateFactory. From the roasting of the cocoa beans via the roller mills up to the finishing touches in the conching plant all production processes which form part of the chocolate manufacturing are now located under one roof. With a relatively small required quantity he appears like David in comparison with the Goliaths of the chocolate producers. He is not only one of the few European companies which process cocoa directly, but also the only manufacturer which produces exclusively in ORGANIC and FAIR quality starting with the bean. In this way Zotter clearly positions himself against standardised mass production and the concentration of the chocolate market which meanwhile also comprises the premium chocolate market.
As a manufacturer who processes cocoa directly Josef Zotter allows himself the luxury to place an emphasis on subtleties and extravagances and to constantly explore the aromatic origins of chocolate. Of course all ingredients are immediately incorporated in the empirical research work which is carried out in the kitchen. In this way sunflower seed nougat and cashew nougat which will be dipped in chocolate for the first time in August 2008 are for example created. In order to develop a product, you need to work with the substances beforehand.
