Welcome to the Zotter Chocolates Universe!

Zotter chocolates stand for quality, variety, creativity, sustainability and are 100% organic and fair-trade. Zotter Chocolate is amongst the best chocolate producers in the world and is internationally considered one of the most innovative chocolate producers and trendsetters of the sector. If you sign up, you will get a 10% off Voucher for your first order.

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100% organic and fairtrade chocolate

Bean-to-bar – from the bean to the chocolate Since the opening of the Chocolate Factory Josef Zotter has ranked among the few quality chocolate makers around the world whose chocolate production processes are located under the same roof: From the roasting of the cocoa beans via the rolling up to the finishing touches in the conching plant everything is carried out with a high degree of sensitivity. In this way Zotter clearly positions himself against standardized mass production and the concentration of the chocolate market. In his Chocolate Factory there is no run-of-the-mill processing.

The entire manufacturing process becomes transparent and tangible for visitors in the Chocolate Theatre.

Zotter even was invited to the renowned Harvard University and his company is the only Austrian company included as part of the students’ curriculum as a case study.

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At ZOTTER CHOCOLATES we rely on diversity, quality, creativity and sustainability

The invention of chocolate

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 produces chocolate from bean to bar using nothing but organic and fair trade quality!

The creative centre for chocolate extends over 55972 square feet. 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.

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