Zotter Schokoladen Manufaktur

Hand-scooped chocolates – the original

Hand-scooped chocolates have become a cult.

When Josef Zotter set about scooping chocolate he was searching for a word which would describe his vision of chocolate production: A combination of imaginativeness and handiwork, filled into layers and tiers of chocolate. Zotter was the first chocolate manufacturer who introduced the term “hand-scooped” in order to create a distinguishing feature that would set his chocolate apart from the usual pure chocolates. Scooping is also an appropriate expression for his manufacturing of unique chocolates and the creative combination of ingredients into constantly new varieties.

What is the difference between hand-scooped and pure chocolates?

The manufacture of hand-scooped chocolates can be carried out without the use of any moulds. Using a ladle and a cylinder our BASiC couverture – the final product from the conching plant – is applied manually to a millimetre-thin layer of paper which has been spread over stainless steel tables with a length of 15 m.

BASiC couverture is applied manually
Josef Zotter at work
paper layer
Josef Zotter at work

This is followed by the first filling layer, e.g. a deeply red raspberry mass and subsequently by the next layer, for example an aromatic coconut mass. It is applied using a spatula and afterwards distributed evenly. Certain chocolate varieties are composed of up to 6 layers, which are all applied manually. However, the heavy pots which contain the fillings are held by a crane. The BASiC couverture comes into play as the final layer.

The giant chocolate bar is cut
Josef Zotter at work
coated chocolate
wrapped into golden paper

The giant chocolate bar is cut longitudinally and transversely by means of a machine which only carries out the arrangement of the bars but is moved manually. 1120 chocolate bars are produced on one table. Afterwards the small 70g-bars are dipped into and surrounded by liquid couverture. Their typical wavy surface results from a flow of cold air with which the surplus chocolate is blown off. The transport through a cooling tunnel solidifies the chocolates and lends them a shiny appearance. After having been wrapped into golden paper, the chocolate bars look forward to being surrounded by their enchanting package bands.