When Josef Zotter started to create chocolate, he looked for a word to describe his vision of chocolate production: It was a mixture of inventive flair and manual labour covered by layers and chocolate coatings. Zotter was the first chocolatier to introduce the term "hand-scooped" in order to make a distinction between his and conventionally poured chocolates. The word “scoop” also represents the innovation and creativity inherent in Hand-scooped Chocolate bars. A masterly combination of ingredients produces a wide variety of singularly original chocolates.
It all starts with our homemade bean-to-bar chocolate 
The chocolate is rolled out on 15 m long tracks
A thin chocolate layer is brushed onto the entire track
The thin chocolate layer is topped with the filling
And the second filling ...
Layer by layer
One flavour requires the application of up to 6 layers 
Sprinkling fruit and nuts
All the individual flavours are created by Julia and Josef Zotter
Each filling is prepared from scratch, like our delicious caramel
At the same time, on a different track ...
... a fine pumpkin seed chocolate is created 
Up to 30 different flavours are made in a day
The filling is covered in a thin layer of chocolate.
The chocolate is smoothed 
The long chocolate sheets are cut into bars
The fillings have to dry for 2 days
Then the bars take a chocolate bath!
The chocolate coat is applied as a last step
And the bars are finished and ready to go!