1992 Zotter invents "hand-scooped" chocolate in his confectionery.
1998 Zotter starts making drinking chocolate in the shape of hand-ladled chocolate bars.
2000 balleros, pieces of pleasure rolled in chocolate, are launched.
2007 Zotter starts selling BASiC couverture for consumers and professional chefs.
2008 Labookos are Zotter’s first cast-moulded chocolates to be produced entirely in his bean-to-bar Manufactory.
2008 Zotter adds colour to choco-life with the invention of fruit chocolate. His company now produces bright red, purple and orange varieties as well as brown and white ones. The new additions to the product range are as colourful as they are fruitilicious.
2008 Nashis – miniature 7-g bars – are launched.
2009 Mitzi Blue hits the shelves – the CD-shaped chocolate for the young urban generation.
2009 The world’s first fish chocolate enters the shops.
2009 CHOCOshots oral are launched – chocolate-filled syringes that are guaranteed to hit the spot and deliver a totally legal high without any side effects.
2009 Zotter develops a new range of truffles: BIOfekt – more than 60 varieties of fresh hand-made chocolate truffles, the first truffles that are made entirely from organic and fairly traded ingredients.
2010 Lollytop – choco lollypops come in a range of vibrant colours and they too are the first of their kind to be made from organic and fairly traded ingredients.
2010 nougsus – an innovative range of nougat varieties, including some world premieres: pumpkin seed nougat, sesame seed nougat, coconut nougat.
2010 the Mi-Xing bar is launched. The online tool allows customers to create their very own favourite chocolates, offering them over 20 billion varieties to choose from – a number that was calculated by a professional mathematician.
2011 Zotter’s blood chocolate comes as a shock and ends up in the Graveyard of Ideas after fierce protests.
2012 Mitzi Drink – Play it! Mix it! Drink it! proves a hit at the Biofach 2012 tradeshow, where it is rated second best new product. Mitzi Drink is ready to hit the shelves in record time: within three weeks after the idea is first developed.
2012 Zotter starts selling his own Zotter Coffee-Mi(s)Chung.
2013 Zotter starts the new year by launching Nutting Hills – the nougat bar with whole nuts at the Biofach 2013 tradeshow.
2013 Miniature – individually wrapped hand-ladled miniature chocolates. Finally 7 hand-ladled varieties are available in "snack-size" portions – every bit(e) as high-quality as their larger counterparts.
2013 The Zotter Gift Mixer goes online, allowing customers to create their own personalised gift boxes choc-full of their favourite varieties.
In 2013, alien spaceships land in the UniFairse. The extra-terrestrial filled chocolates mix.
2013 Individualisation - The MiXing bar is expanded: With MiXing drink, MiXing mini, MiXing kids - Your own customised chocolates is now available with fillings, as drinking chocolate and in cool shapes such as heart, star, car.
2013 Little light bulbs Couverture chocolate in the shape of small light bulbs gives you bright ideas.
2014 Overdose - the cool chocolate drink with the superfood kick comes on the market. With it, Zotter is the first top chocolatier to offer quality and a sensational taste in the form of a trendy canned drink. It is no longer available.
2015/16 Zotter opens up the season 15/16 with the topic “art & chocolate”, because that´s the basis of Zotter and we dedicate this fusion the new chocolate creation “Artificial Fertiliser for Spirit and Soul“. In addition to the trends we present a lot of new creations like “Cheeky Fruits” our first vegan fruit chocolate bar, “Helping and Nibbling“ the donation chocolate, crunchy and fruity Balleros balls and some classics with a Zotter-like twist: such as “Coffee Toffee”, “Liquorice de luxe” and “Chocolate Mint”.
2015 Flic Foc – chocolate flakes for nibbling and as toppings for yoghurt, ice cream, desserts and breakfast cereals.
2015 Zotter is offering 16 varieties of Sim Bim Cakes, the very first organic and fair-trade cakes that can be conjured - poof! - directly from the glass onto the plate!
2016 Pop Art Corn – The crunchy chocolate popcorn: Freshly popped and coated with chocolate.
2016 Globally – little chocolate balls with small, roasted cacao nibs.
2016 Crema – the bread spread by Zotter. 3 fine nougat creams.
2016 Delicatessen from the Edible Zoo. From pasture to table. Organic meat, organic sausages, organic spreads and the delicious Zotter Table Sausage Cuvée, a salami bar in the shape of a hand-scooped chocolate. 100% organic, our own heritage breeds, reared in happy, free-range conditions and delicatessen produced in-house.
2016 Stack of Leaves – wafer-thin chocolate sheets in different flavours and strengths. 5 variations from dark to fruity.
2016 Nashido – small chocolate bars with a creamy centre in ten seductive flavours.
2016 Xocitto – the Chocolate Espresso, easily prepared with a hand mixer and to be enjoyed just like a proper espresso, neat, sweetened with sugar or latte-fied with milk.
2017 BASiC Choco Nougat for Baking and Bonbon Making in twelve yummy flavours from hazelnut to walnut to hemp nougat.
2017 Classic – 3 large-format classics: white chocolate, milk chocolate and dark chocolate.
2018/19 Zotter is starting off the new season with 21 new, hand-scooped chocolates with a bit of a subdued, classic character as opposed to the usual madness.
Nougats, classic and vegan: Hazelnut Nougat Brittle, Hemp Bonbon, Nougat Layers, Walnut Nougat
Classics: Champagne + Raspberries, Nougat + Cookies, Coconut + Marzipan, Kir Royale, Lemon Mousse
Special: “Sting” Red Edition – organic red wine by rock legend Sting – a must-eat for all music fans!
8 new chocolate gifts: classics like “Have a Great Trip” and “I Love You - Soooo Much!” as well as our celebratory titles “Bravo! Amazing!“ and “Three Cheers For Us!“ 2 eccentric flavours: Ginger + Lemon, Lingonberries + Peanuts + Salt
5 new Balleros: freshly roasted, crispy cocoa nibs, pure cocoa energy, covered in 5 different flavours of chocolate: Dark Choco Nibs 70%, Milk Choco Nibs 40%, White Choco Nibs, Raspberry Choco Nibs, Caramel Choco Nibs
5 new, dark Labookos: 73% 2017 Vintage, Dry Aged – the best of the best. These beans are aged for a year – partly in oak barrels, like fine wine 72% Brazil, 70% Congo, 72% Peru Malingas (rare vintage cocoa turned into a single village chocolate), 70% Nicaragua • Sail Shipped Cocoa, our sailing beans, which were delivered sustainably and entirely without producing environmentally harmful emissions – a chocolate with the perfect life-cycle assessment.
Raspberry and Coconut, the fruity, new, vegan chocolate
Labooko Single: The Labooko as a single bar featuring special lactose-free, vegan or sugar-free flavours. Introducing two new chocolates as the perfect wine accompaniment, developed specifically for chocolate and wine tastings.
No added sugar: diets change all the time – at the moment, reduced sugar is trending and so Zotter has produced a range of chocolate sweetened with erythritol, an organic sugar alternative, which tastes exactly like sugar but contains zero calories.
A new roasting method: For the latest Labookos, Zotter is deploying his newly developed FMR roasting method in order to highlight the cocoa beans’ flavour spectrum even more intensely. The procedure works by injecting water or tea essence during the roasting process, which becomes a fine mist making the temperature dip briefly. That in turn produces a softer roast considerably improving the cocoa’s aroma.