Hand-scooped chocolates

Hand-Crafted Chocolates

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. Scooping is also an appropriate term for his production of unique items and the creative combination of ingredients to produce new varieties over and over again.

It all starts with the bean-to-bar chocolate made on site
It all starts with the bean-to-bar chocolate made on site
The chocolate is rolled out into 15 m long strips
The chocolate is rolled out into 15 m long strips
At the same time fillings are invented
At the same time fillings are invented
Tasted
Tasted
Applied fillings have to rest
Applied fillings have to rest
Then comes the next layer
Then comes the next layer
which is covered by chocolate
which is covered by chocolate
and smoothed
and smoothed
Numerous layers are mounted up
Numerous layers are mounted up
Cut into bars
Cut into bars
A bit of magic is a must
A bit of magic is a must
The bars have to rest
The bars have to rest
They smell fantastic
They smell fantastic
A bit of patience is required
A bit of patience is required
Then comes the chocolate coating
Then comes the chocolate coating
and the creation is complete!
and the creation is complete!