The finest varieties of cacao of world-class origin are the essence of the melt-in-the-mouth grand cru chocolate by Confiserie Sprüngli. The intense flavour of the exquisite cacao beans makes the grand cru chocolate a real rarity. As a pioneer of grand cru chocolate in Switzerland, we place great value on sustainable production, the use of the best possible natural ingredients, such as Bourbon vanilla, and careful processing methods, as well as a passion for craftsmanship, which is reflected in the uniquely intense flavour of our grand cru chocolate. This is what the finest chocolate tastes like.
The secret of grand cru cocoa
The single-origin types of fine cacao we use for our grand cru chocolate come from cacao trees in their original habitats in Bolivia, Ecuador, Ghana, Cuba, Mexico and Venezuela. The fruit is harvested by hand at the best possible time by small-scale farmers and processed to the highest quality standards and with the utmost care. The flavours of grand cru chocolates depend on the farming region and on how the single-origin cacao beans are processed. That’s why every grand cru chocolate product is unique – a moment of delicious indulgence.
Grand cru chocolates of world-class origin
As a master chocolatier and a pioneer of grand cru chocolate, we use only the finest varieties of cacao beans of world-class origin for our single-origin grand cru chocolates and truffles. A wide variety of beans from different origins captivate the senses with a surprising array of unique flavours.
How to taste grand cru chocolate
Our head chocolatier reveals the secret of chocolate tasting.
Chef Chocolatier Confiserie Spruengli
‘To get the best possible results, you should start with the lightest chocolate. After that, you can work up piece by piece to the chocolate with the highest cacao content. Place a small piece of chocolate in your mouth and let it melt on your tongue. Then, gently press the chocolate against your palate – this allows all the flavours to fully develop in your mouth. The most important factors to consider when assessing the chocolate are its flavour and how it feels in your mouth. Really focus on how the taste develops in your mouth; you should pay particular attention to the finish.’