Made In-House. Every Single Step.
At Zotter, we don’t just slap our name on a chocolate bar — we make it from the ground (or bean) up.
Roasting. Grinding. Rolling. Conching. Wrapping. Eating (just to be sure).
Every step happens right inside our chocolate factory in Riegersburg, Austria — and yes, that includes the messy, magical parts.
Bean-to-bar.
Nothing outsourced, nothing rushed.
And we do it all with 100% organic and fair-trade ingredients as standard — not the easiest route, but the one that keeps us honest, transparent, and proud of what ends up in your hands.
No Two Beans Treated the Same
Not all cocoa is created equal — and we don’t treat it like it is.
Each cocoa bean shows up with its own character: fruity, bold, subtle, sometimes stubborn.
So we adapt.
Different roasting times. Different grind profiles. Different moods (we like to think).
We adjust our process to fit the bean — not the other way around.
It’s slower, more detailed, and worth every bit of the effort.
Great chocolate deserves that kind of attention.
Where the Magic Happens
Our production space spans over 6,000 square metres — it’s where we think, experiment, and refine.
Where tools and machines are calibrated for nuance, not volume.
And where a team of people who really, really care about chocolate shows up every day to do it justice.
The goal?
Chocolate that respects the bean, honours the craft, and brings something distinctive to every bar.