• Bean to Bar

    With the bean-to-bar production line Josef Zotter, as one of the very few high-class chocolatiers in the world, carries out all of the production processes for the creation of chocolate in-house: from the roasting of the cocoa beans on rollers to the classic grinding in the conche, everything is made on-site with the greatest of finesse. Thus, Zotter is the only company in the whole of Europe that produces chocolate from bean to bar using nothing but organic and fairtrade quality!

    The creative centre for chocolate extends over 5,200 square metres. This is because the transformation of the bean into chocolate is a very complex process. Zotter treats each type of cocoa individually by matching the process to the character of the cocoa. This is dependent upon the peculiarities of each cocoa type – the subtleties, the extravagances and the aromatic origins of chocolate.

    At Zotter organic and
    Cocoa beans are delivered
    fairtrade cocoa beans
    and before unloading,
    are processed directly.
    we are controlling
    They are first of all cleaned
    the quality of a random sample.
    and then roasted to produce finely
    The quality is excellent, so we get the cocao beans off the truck
    aromatic cocoa beans.
    and into our cocoa beans warehouse.
    They are debacterised
    At Zotter organic and
    and finely crushed to produce
    fairtrade cocoa beans
    cocoa nibs.
    are processed directly.
    They are ground in the preliminary mill
    They are first of all cleaned
    where the cocoa butter melts.
    and then roasted to produce finely
    Liquid raw cocoa mass runs out of the ball mill.
    aromatic cocoa beans.
    It looks like chocolate
    They are debacterised
    but is extremely bitter.
    and finely crushed to produce
    Sugar and milk give a kick to the mixture.
    cocoa nibs.
    All the ingredients are there, but the chocolate is still very coarse.
    They are ground in the preliminary mill
    Onto the roller!
    where the cocoa butter melts.
    The mass is ground finely by pressure
    Liquid raw cocoa mass runs out of the ball mill.
    and ultimately refined in the conche.
    It looks like chocolate
    The Zotter chocolate is ready!
    but is extremely bitter.
    Sugar and milk give a kick to the mixture.
    All the ingredients are there, but the chocolate is still very coarse.
    Onto the roller!
    The mass is ground finely by pressure
    and ultimately refined in the conche.
    The Zotter chocolate is ready!

    Hand-scooped chocolates

    Hand-scooped chocolate is getting refined even further. Read more about it here.


    Biofekt pralines

    The wonderful Biofekt pralines are produced by many hours of manual work: hand-made and breathtakingly fresh with a great look and a fascinating flavour.  Read here more about the making-of.