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  • La Flor: Craft Chocolate for connoisseurs

La Flor: Craft Chocolate for connoisseurs

5.00
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La Flor: Craft Chocolate for connoisseurs

5.00

La Flor is a new chocolate from Zurich. Founded by well-known people from the gastronomy and food sector who share a common goal: to bring more sweet pleasure to people.

Laura Schälchli (Sobre Mesa), Ivo Müller (Restaurant Rosso and Bar Basso) and Heini Schwarzenbach (Schwarzenbach Kolonialwaren) were never completely happy with the existing local chocolate selection. They missed bars of cocoa with strong character and natural ingredients without additives and preservatives - preferably directly from the farmer. That's why they teamed up with graphic designer and entrepreneur Zelia Zadra (Wood Food Brand and Book, OY Surf Apparel) and food technologist Finn Ramseier to bring their own chocolate on the market: La Flor.

La Flor roasts the cocoa beans individually according to their provenance and then grinds the chocolate in a stone grinder. It gently grinds the cocoa with the sugar (Swiss/South German organic sugar) and thanks to the warmth it produces, the aroma is refined (conching). The mass is then tempered and after poured into moulds. All processing steps take place in the manufactory in the old bakery Buchmann in Binz, Zurich. La Flor produces three dark single-farm chocolate from Brazil, Ecuador and Venezuela and one dark single-farm milk chocolate from Ecuador.

"Cocoa beans contain more than 600 aroma components. Chocolate can be compared well with wine. We want to show our customers what nuances there are and how you taste and enjoy this tasty flavours in chocolate."

Exclusive: the Chocolate Club
Producing chocolate is costly and requires considerable investment. In order to expand the manufactory, La Flor has considered something special and founded the Chocolate Club. Chocolate lovers can grant a loan and receive La Flor vouchers for several years. These can be redeemed for chocolate and workshops. Members of the Chocolate Club also receive special editions of their chocolate.


Chocolate 70% Fazenda Vera Cruz, Brazil 30g

Dark chocolate bar with 70% cocoa content
Aroma: Fruity, fresh and lively, slightly tart with a hint of raisin
La Flor works directly with the Fazenda Vera Cruz in Brazil where they receive their ‚Cacao Superior da Bahia‘.

Ingredients: Cacao, Sugar*, Cacaobutter*
*organic


Chocolate 74% Hacienda Limon, Ecuador 30g

Dark chocolate bar with 74% cocoa content
Aroma: Balanced, nutty, a touch of malt and dried cherry notes
The ‚Arriba National‘ beans are from the Hacienda Limon in Ecuador.

Ingredients: Cacao, Sugar*, Cacaobutter*
*organic


Chocolate 73% Finca Rodrigo, Venezuela 30g

Dark chocolate bar with 73% cocoa content
Aroma: Character with roasted notes, cinnamon, slightly earthy
The cacao comes from the Canoabo region in Venezuela – which is also the name of the variety.

Ingredients: Cacao, Sugar*, Cacaobutter*
*organic



For more information check out: https://laflor.ch/
Photos by nomnom

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La Flor is a new chocolate from Zurich. Founded by well-known people from the gastronomy and food sector who share a common goal: to bring more sweet pleasure to people.

Laura Schälchli (Sobre Mesa), Ivo Müller (Restaurant Rosso and Bar Basso) and Heini Schwarzenbach (Schwarzenbach Kolonialwaren) were never completely happy with the existing local chocolate selection. They missed bars of cocoa with strong character and natural ingredients without additives and preservatives - preferably directly from the farmer. That's why they teamed up with graphic designer and entrepreneur Zelia Zadra (Wood Food Brand and Book, OY Surf Apparel) and food technologist Finn Ramseier to bring their own chocolate on the market: La Flor.

La Flor roasts the cocoa beans individually according to their provenance and then grinds the chocolate in a stone grinder. It gently grinds the cocoa with the sugar (Swiss/South German organic sugar) and thanks to the warmth it produces, the aroma is refined (conching). The mass is then tempered and after poured into moulds. All processing steps take place in the manufactory in the old bakery Buchmann in Binz, Zurich. La Flor produces three dark single-farm chocolate from Brazil, Ecuador and Venezuela and one dark single-farm milk chocolate from Ecuador.

"Cocoa beans contain more than 600 aroma components. Chocolate can be compared well with wine. We want to show our customers what nuances there are and how you taste and enjoy this tasty flavours in chocolate."

Exclusive: the Chocolate Club
Producing chocolate is costly and requires considerable investment. In order to expand the manufactory, La Flor has considered something special and founded the Chocolate Club. Chocolate lovers can grant a loan and receive La Flor vouchers for several years. These can be redeemed for chocolate and workshops. Members of the Chocolate Club also receive special editions of their chocolate.


Chocolate 70% Fazenda Vera Cruz, Brazil 30g

Dark chocolate bar with 70% cocoa content
Aroma: Fruity, fresh and lively, slightly tart with a hint of raisin
La Flor works directly with the Fazenda Vera Cruz in Brazil where they receive their ‚Cacao Superior da Bahia‘.

Ingredients: Cacao, Sugar*, Cacaobutter*
*organic


Chocolate 74% Hacienda Limon, Ecuador 30g

Dark chocolate bar with 74% cocoa content
Aroma: Balanced, nutty, a touch of malt and dried cherry notes
The ‚Arriba National‘ beans are from the Hacienda Limon in Ecuador.

Ingredients: Cacao, Sugar*, Cacaobutter*
*organic


Chocolate 73% Finca Rodrigo, Venezuela 30g

Dark chocolate bar with 73% cocoa content
Aroma: Character with roasted notes, cinnamon, slightly earthy
The cacao comes from the Canoabo region in Venezuela – which is also the name of the variety.

Ingredients: Cacao, Sugar*, Cacaobutter*
*organic



For more information check out: https://laflor.ch/
Photos by nomnom