New flavors pack: Season 2025/2026

70% Dark chocolate filled with milk chocolate ganache and cashew praline refined with passion fruit pieces and caramel brittle

A smooth-melting milk chocolate ganache made with cacao from Kokoa Kamili in Tanzania, paired with a cashew praline layer featuring spicy, lemony timut pepper, pieces of passion fruit, and crispy caramel flakes with cumeo grapefruit pepper. Cumeo is an extraordinary pepper from the Himalayas, also known as grapefruit pepper due to its uniquely intense grapefruit, lemon, and lime flavor, making it a favorite ingredient among Michelin star chefs. All enveloped in classic dark chocolate with 70% cacao content.

70% Dark chocolate filled with dark chocolate ganache, refined with spices and white lime-banana-ganache

Dark chocolate with refreshing lime. A smooth-melting dark chocolate ganache made with cacao from Latitude in Uganda, paired with a refreshing white lime and banana ganache featuring notes of cinnamon, cardamom, cloves and chili. All enveloped in classic dark chocolate with 70% cacao content.

Medium spicy: Bird's Eye Chili is a fiery hot chili with a hint of fruit. Even a small pinch is enough to bring some serious heat to this delicious chocolate. The chili originally comes from Uganda, the cacao beans from Latitude, and we combine them to produce a medium-hot bean-to-bar chocolate with 70% cacao content you can enjoy without breaking a sweat.

A perfect match: these small chilies are spicy and fruity, just like our chocolate, which features a particularly fruity flavor with notes of red berries, cherries, strawberries, and blueberries.

The cacao beans come from Latitude in Uganda. We've visited Latitude multiple times and were always impressed by their extraordinary and professional approach to cultivating premium cacao.

Latitude is made up of 2,500 small-scale farms. It's a social enterprise and proudly B-Corp-certified, meeting the highest environmental, social, and transparency standards. We only buy hand-selected, premium cacao that we can trace back to the producer.

Bird's Eye chilies got their name because their seeds are spread by birds, which are immune to the chili's heat. These fiery chilies grow wild in Uganda and are also cultivated alongside cacao in mixed crops. The premium cacao used in this chocolate is grown by Latitude right on the Equator, where environmental conditions are ideal for cacao cultivation. Latitude’s passionate and skilled small-scale farmers handle every step—from growing and harvesting the beans to collaborating on fermentation and drying. Enjoy this remarkable fusion of chili and cacao, crafted from Uganda’s best!

50% Milk chocolate filled with juneberry ganache and hazelnut praline, refined with brown bread crumbs

The juneberry is also called serviceberry (or "chuckley pear" in German) - and though it's not a pear at all, it's similar to the blueberry in appearance and flavor. It creates an intense fruity layer perfect for this unique combination. Paired with this is a smooth-melting hazelnut praline, enhanced with crispy dark breadcrumbs tossed in butter. All enveloped in rich milk chocolate with 50% cacao content.

70% Dark chocolate filled with white peppermint cream and hibiscus ganache

Smooth-melting and simply invigorating: a refreshing white chocolate and mint layer combined with a vibrant red hibiscus layer, made by infusing hibiscus powder boiled in milk, with almond praline and white chocolate. It's finished with a hint of lemon and a sprinkle of salt, all enveloped in dark chocolate with 70% cacao content.

70% Dark chocolate filled with raspberry-cherry marzipan and pumpkin seed praline, refined with crispy waffle brittle

Traditional meets innovative: a rich red fruit layer made from raspberries, cherries, and marzipan – a delicious, classic flavor reminiscent of grandma's desserts. The signature Zotter touch is a vibrant green pumpkin seed praline layer with crispy waffle pieces, all enveloped in rich dark chocolate with 70% cacao content.

Caramel couverture filled with butter caramel ganache and almond praline with lemon

The fruity caramel chocolate: A classic, soft caramel layer that tastes fabulous stirred with butter. Combined with an almond nougat layer, which is refined with a little white chocolate and as a highlight, many crunchy lemon fruit pieces are added. Fantastic tension between fruity-sour, crunchy lemons and soft, sweet caramel. An exciting creation topped with homemade, candy-sweet caramel coating.

Dark milk chocolate 60% filled with mango ganache and chili layer – contains alcohol

Fruity mango with a chili vibe. A vibrant mango layer made with mangoes, cashew nougat, and a splash of lime atop a chocolate ganache blended with milk and dark chocolate, intensified with Bird's Eye chili and a dash of sugarcane spirit. All enrobed in milk chocolate with a powerful 60% cocoa punch. Inspired by the beloved street food of Southeast Asia and Mexico, where mangoes are seasoned with chili and salt.

Vegan Caramel bar

Excellent-tasting caramel is undoubtedly achievable in a vegan variant completely without animal milk. Our new caramel creation uses plant-based alternatives like rice and cashew nuts. The result is impressive: its light taste, reminiscent of fat-free caramel fruit sorbet in chocolate form, makes it the perfect summer treat. In addition to its characteristic caramel base, notes of rice pudding and apricot jam play a key role in the aroma of this longlasting delicacy. Vanilla and light grassy notes also enhance the experience. On the palate,
distinctive caramel and nutty cashew notes unfold from the start. As it develops, a unique, not overly sweet sorbet-like caramel and apricot jam character takes center stage, complemented by accents of gently roasted rice and praline. The aftertaste reveals surprising fruity notes of white grapes and apricots.

Fragrance notes: caramel, rice pudding,apricots, vanilla, slightly grassy-vegetal
Taste notes: caramel, cashew praline, roasted rice, apricot jam, white grapes