• 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!